Carrot Cake Bars
Deliciously soft and spiced carrot cake bars with a creamy swirl of cream cheese, perfect for any occasion.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls:
- Whisk
Ingredients
- 1/2 cup butter melted
- 1 cup light brown sugar packed
- 1 large egg
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded carrots
- 4 oz cream cheese room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and spray an 8x8 baking pan with non-stick spray.
- In a medium bowl, combine melted butter and light brown sugar. Stir until well mixed.
- Add the egg and vanilla extract, blending until smooth.
- Fold in the all-purpose flour, cinnamon, baking powder, and salt until just combined. Then, gently fold in the shredded carrots.
- In another bowl, beat the cream cheese with granulated sugar until smooth. Add the egg yolk and vanilla, mixing until creamy.
- Pour half of the carrot cake batter into the prepared pan and spread evenly. Add dollops of the cream cheese mixture, then top with the remaining carrot cake batter.
- Use a knife to swirl the two mixtures together gently.
- Bake for 35-40 minutes, or until the edges are golden brown and the center is set with a slight jiggle.
- Allow the bars to cool completely in the pan before cutting into squares.
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Notes
Store in an airtight container in the refrigerator for up to a week.