Description
These Carrot Cake Bars are a delicious twist on a classic! They combine a moist and flavorful carrot cake base with a creamy cheesecake swirl. Learn how to make this easy and satisfying recipe
Ingredients
Scale
Carrot Cake Bars:
- ½ 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
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
Cheesecake Swirl:
- 4 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Spray an 8×8 baking pan with non-stick spray and set aside.
- Make the Carrot Cake Batter: Place the butter in a microwave-safe bowl and microwave until melted. In a medium bowl, add the melted butter and brown sugar. Mix to combine. Stir in the egg and vanilla extract. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined. Fold in the shredded carrots. Set aside.
- Make the Cheesecake Swirl: In a medium bowl, add the cream cheese and sugar. Beat with a hand mixer until smooth. Add the egg yolk and vanilla extract. Beat until smooth and creamy.
- Assemble the Bars: Add about half of the carrot cake batter into the pan and spread it out with an offset spatula. Add half of the cheesecake batter to the carrot cake batter by dropping dollops of batter over the carrot cake batter. Don’t swirl yet. Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter. Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter. Using a knife or skewer, swirl the batters together.
- Bake: Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
- Cool and Serve: Cool completely before cutting. Store in an airtight container in the refrigerator.