Description
Delicious and moist Carrot Cake Bars featuring a creamy sweet cream cheese swirl, perfectly spiced with cinnamon and nutmeg. These bars are easy to make in a single 8×8 inch pan, combining the classic flavors of carrot cake with a smooth cream cheese topping, ideal for dessert or a sweet snack.
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
- Prepare the Pan: Preheat the oven to 350°F. Line an 8×8 inch straight-sided 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 with a handheld mixer on medium speed for 1 to 2 minutes until smooth. Add ½ teaspoon vanilla extract and 1 egg yolk, then beat again for 1 to 2 minutes until smooth. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together 1 cup flour, ¼ teaspoon baking powder, ½ teaspoon salt, ¾ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
- Create Carrot Cake Batter: In a large mixing bowl, beat ½ cup melted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar on medium-high speed for 1 to 2 minutes until fully combined. Add 1 large egg and 2 teaspoons vanilla extract, beating until incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Gently fold in ¾ cup finely shredded carrots using a wooden spoon or spatula until evenly distributed.
- Assemble Layers: Spread half of the carrot cake batter evenly into the prepared baking pan. Drop dollops of half the cream cheese mixture evenly over the batter. Spread the remaining carrot cake batter over and around the dollops. Add the remaining cream cheese mixture in dollops on top.
- Create Swirl Effect: Using a butter knife or wooden skewer, gently swirl the cream cheese mixture into the carrot cake batter just enough to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes or until the bars are lightly golden around the edges and a toothpick inserted in the center comes out clean. The center may still jiggle slightly when gently shaken. If the edges brown too quickly, cover loosely with foil for the last 5-10 minutes to prevent drying out.
- Cool and Serve: Remove from oven and allow to cool completely on a wire rack before slicing into bars and serving.
Notes
- Use a metal baking pan for best results; adjust baking time if using glass or ceramic pans.
- Ensure cream cheese and eggs are at room temperature for easier mixing and smoother texture.
- Do not over-swirl the cream cheese to maintain distinct layers and a beautiful marbled look.
- Shred carrots finely to blend smoothly into the batter and prevent large chunks.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- To soften cream cheese, you can microwave it briefly but avoid melting.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
