Description
Indulge in the delightful combination of moist carrot cake and creamy cheesecake with these scrumptious Cream Cheese Carrot Cake Bars. Perfect for a sweet treat or dessert, these bars are easy to make and will impress your family and friends.
Ingredients
Scale
For the carrot cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the cream cheese swirl:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth. Stir in the dry ingredients, then fold in the grated carrots until just combined.
- Pour the carrot cake batter into the prepared pan and spread evenly.
- In a separate bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. Drop spoonfuls over the batter and use a knife to gently swirl it through the top layer.
- Bake for 25–30 minutes, or until the edges are set and the center no longer jiggles. Cool completely in the pan before slicing.
Notes
- Refrigerate leftovers for up to 5 days.
- Add chopped walnuts or raisins for a classic carrot cake touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 20g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
