Carrot Cake Bars with Cheesecake Swirl
The ultimate mashup of classic carrot cake and creamy cheesecake. These Carrot Cake Bars are dense, fudgy, and packed with warm spices, making them the perfect handheld treat for spring.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 16
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
1/2 cup butter melted
1 cup light brown sugar packed
1 large egg
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup shredded carrots
4 ounces cream cheese room temperature
1/4 cup granulated sugar
1 large egg yolk
3/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray or line with parchment paper.
2. In a medium bowl, whisk together melted butter and brown sugar until combined.
3. Stir in 1 egg and 1 tablespoon vanilla extract.
4. Add flour, cinnamon, baking powder, and salt. Stir until just combined.
5. Fold in the shredded carrots and set aside.
6. In another bowl, beat cream cheese and granulated sugar until smooth. Add egg yolk and 3/4 teaspoon vanilla; beat until creamy.
7. Spread half of the carrot cake batter into the prepared pan.
8. Drop dollops of half the cheesecake mixture over the batter.
9. Cover with remaining carrot cake batter, then top with the rest of the cheesecake mixture.
10. Use a knife to swirl the batters together gently.
11. Bake for 35-40 minutes until edges are golden and the center has a very slight jiggle.
12. Cool completely in the pan before slicing into bars.
Notes
Storage: These bars are best kept in an airtight container in the refrigerator for up to 5 days.
Tip: For the best texture, grate your own carrots using a fine grater rather than buying pre-shredded ones.
Find it online: https://sweetcraftrecipes.com/carrot-cake-bars/