Description
Deliciously moist and tender carrot cake bars with a creamy, tangy cream cheese swirl, perfect for a sweet snack or dessert.
Ingredients
Scale
Cream Cheese Swirl
- 6 ounces block-style cream cheese room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk room temperature
Carrot Cake Batter
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted and cooled slightly
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup finely shredded carrots packed
Instructions
- Preheat and Prepare 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 baker’s spray. Set aside.
- Make Cream Cheese Swirl Mixture: In a medium bowl, beat cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth.
- Add Flavor to Cream Cheese: Add vanilla extract and egg yolk to the cream cheese mixture and beat for another 1-2 minutes until smooth. Set aside.
- Combine Dry Ingredients: In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat melted butter, light brown sugar, and granulated sugar on medium-high speed for 1-2 minutes until combined.
- Add Egg and Vanilla: Beat in egg and vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Mix the dry ingredients into the wet ingredients on low speed until just combined.
- Fold in Carrots: Gently fold the finely shredded carrots into the batter using a wooden spoon or spatula until evenly distributed.
- Layer Batter: Spread half the carrot cake batter evenly into the prepared baking pan.
- Add Cream Cheese Dollops: Drop half the cream cheese mixture in dollops evenly over the batter.
- Top with Remaining Batter and Cream Cheese: Spread the remaining carrot cake batter over and around the cream cheese dollops. Then drop the remaining cream cheese mixture in dollops on top.
- Swirl Mixture: Use a butter knife or wooden skewer to gently swirl the cream cheese into the batter to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes until edges are lightly golden and a toothpick inserted comes out clean. If edges brown too quickly, cover with foil for last 10 minutes.
- Cool and Serve: Remove from oven and cool completely on a wire rack before slicing and serving.
Notes
- Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.
- Use metal pans for best baking results and to ensure even cooking.
- If using glass or ceramic pans, increase baking time by 5-10 minutes and watch closely for browning.
- For a dairy-free alternative, substitute cream cheese and butter with plant-based options.
- Ensure carrots are finely shredded for better texture and even moisture distribution.
- Let the bars cool completely before slicing to maintain clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
