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Irresistible Carrot Cake Cream Cheese Bars Recipe

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4.1 from 15 reviews

These irresistible Carrot Cake Cream Cheese Bars combine moist, spiced carrot cake with a luscious, tangy cream cheese swirl. Perfectly tender and flavorful, they make a delightful dessert or snack that’s easy to prepare and sure to please any crowd.

Ingredients

Carrot Cake Batter

  • 1 cup light brown sugar
  • 0.5 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon baking powder
  • 1 large egg
  • 0.5 cup unsalted butter
  • 1 cup freshly grated carrots

Cream Cheese Swirl

  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 0.5 cup granulated sugar

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil and lightly spray the foil with cooking spray to prevent sticking.
  2. Melt Butter: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute. Allow it to cool slightly to prevent cooking the eggs in the next step.
  3. Mix Wet Ingredients for Batter: Whisk the large egg, light brown sugar, kosher salt, and vanilla extract into the melted butter until the mixture is smooth and combined.
  4. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Gently stir these dry ingredients into the wet mixture until just combined, careful not to overmix.
  5. Fold in Carrots: Fold in the freshly grated carrots evenly into the batter, ensuring the mixture is uniform but still light and fluffy.
  6. Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with the egg yolk and granulated sugar until smooth, creamy, and well combined.
  7. Assemble the Bars: Pour the carrot cake batter into the prepared pan, spreading it evenly. Then, gently pour the cream cheese mixture over the batter and use a knife or skewer to swirl it through the batter for a marbled effect.
  8. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The bars should be set but moist.
  9. Cool and Slice: Remove the pan from the oven and allow the bars to cool completely at room temperature for at least 2 hours. Once cooled, carefully lift the foil to remove the bars from the pan and slice into 16 squares.

Notes

  • Ensure carrots are freshly grated for optimal moisture and flavor.
  • Do not overmix the batter to keep the bars tender.
  • The cream cheese should be softened to avoid lumps in the swirl mixture.
  • Cooling the bars completely is crucial for clean slicing and proper texture.
  • You can store the bars in an airtight container in the refrigerator for up to 5 days.

Find it online: https://cookedbysarah.com/irresistible-carrot-cake-cream-cheese-bars-recipe/