Description
Delicious and moist carrot cake bars with a creamy vanilla cream cheese swirl, perfect for a sweet snack or dessert. These bars combine warm spices with shredded carrots and a luscious cream cheese topping, baked to golden perfection in a convenient 8×8 inch pan.
Ingredients
Units
Scale
Cream Cheese Swirl
- 6 ounces block-style cream cheese room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk room temperature
Carrot Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 3/4 cup finely shredded carrots packed
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Line an 8×8 inch metal baking pan with parchment paper and lightly spray with non-stick baking spray. Set aside.
- Make cream cheese swirl: In a medium bowl, beat the cream cheese and ⅓ cup granulated sugar on medium speed for 1-2 minutes until smooth. Add ½ teaspoon vanilla extract and 1 large egg yolk, then beat for another 1-2 minutes until fully combined and smooth. Set aside.
- Mix dry ingredients for carrot cake: In a small bowl, whisk together 1 cup flour, ¼ teaspoon baking powder, ½ teaspoon salt, ¾ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
- Combine wet ingredients for batter: In a large bowl, beat ½ cup melted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar on medium-high for 1-2 minutes until fully combined.
- Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until incorporated.
- Combine dry and wet ingredients: Add the dry flour mixture to the wet mixture and mix on low speed just until combined.
- Fold in carrots: Using a wooden spoon or spatula, gently fold in ¾ cup finely shredded carrots until evenly distributed.
- Layer batter and cream cheese swirl: Spread half of the carrot cake batter evenly in the prepared pan. Drop half of the cream cheese mixture in dollops over the batter. Spread the remaining carrot cake batter on top, followed by the rest of the cream cheese mixture in dollops.
- Create swirl effect: Using a butter knife or wooden skewer, gently swirl the cream cheese mixture into the carrot cake batter to create a marbled effect without overmixing.
- Bake: Bake for 35 minutes or until edges are lightly golden and a toothpick inserted near the center comes out clean with a slight jiggle. If edges brown too quickly, cover with foil for the last 5-10 minutes.
- Cool and serve: Remove from oven and cool completely on a wire rack before slicing into bars.
Notes
- Use a metal baking pan for best results; if using glass or ceramic, increase baking time by 5-10 minutes and check doneness carefully.
- Ensure all eggs and dairy are at room temperature to help the batter combine smoothly.
- Do not over-swirl the cream cheese mixture to maintain a distinct marbled appearance.
- Finely shred carrots to ensure even distribution and moisture throughout the bars.
- Store bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
