Description
Delightfully moist and flavorful carrot cake bars featuring a luscious cream cheese swirl, perfect for a satisfying dessert or snack. These bars combine warm spices, shredded carrots, and a creamy topping baked to golden perfection.
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 metal baking pan with parchment paper and lightly spray with non-stick baking spray. Set aside. Using a metal pan will yield the best results; glass or ceramic may require slightly adjusted baking time.
- Make Cream Cheese Swirl: In a medium bowl, combine the cream cheese and ⅓ cup granulated sugar. Beat with a handheld mixer on medium speed for 1-2 minutes until smooth.
- Add Flavor to Swirl: Add ½ teaspoon vanilla extract and 1 large egg yolk to the cream cheese mixture. Beat again for 1-2 minutes until smooth. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt, ¾ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat ½ cup melted unsalted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar on medium-high speed for 1-2 minutes until fully combined.
- Add Egg and Vanilla: Add 1 large egg and 2 teaspoons vanilla extract to the butter and sugar mixture. Beat until fully incorporated.
- Combine Batter: Add the dry ingredients to the wet mixture and mix on low speed just until incorporated.
- Fold in Carrots: Using a wooden spoon or spatula, gently fold in ¾ cup finely shredded carrots until evenly distributed.
- Layer Batter: Spread half of the carrot cake batter evenly into the prepared baking pan.
- Add Cream Cheese Dollops: Drop half of the cream cheese mixture in dollops over the batter layer.
- Top with Remaining Batter: Spread the remaining half of the carrot cake batter on top of and around the cream cheese dollops.
- Finish Cream Cheese Swirl: Drop the remaining cream cheese mixture in dollops on top of the batter. Use a butter knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect without fully mixing.
- Bake Bars: Bake for 35 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean with a slight jiggle remaining. If edges brown too fast, cover loosely with aluminum foil for the last 5-10 minutes to protect the cream cheese swirl.
- Cool and Serve: Remove from oven and let the bars cool completely on a wire rack before slicing and serving.
Notes
- For best texture, use a metal baking pan rather than glass or ceramic.
- Allow the carrot cake bars to cool completely before slicing to prevent crumbling.
- If the cream cheese swirl browns too quickly, tent the pan with foil for the last part of baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To shred carrots easily, use a food processor or a box grater.
