Spiced Carrot Cake Bars with Cream Cheese Swirl
Moist, cinnamon-spiced bars marbled with a tangy, silky cheesecake-style filling.
Ingredients
- Batter: 1/2 cup melted butter 1 cup light brown sugar, 1 large egg, 1 tbsp vanilla extract, 1 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp baking powder, 1/4 tsp salt, 1 cup freshly shredded carrots.
- Swirl: 4 oz softened cream cheese 1/4 cup granulated sugar, 1 large egg yolk, 3/4 tsp vanilla extract.
Instructions
- Preheat the oven and prepare an 8x8 inch square baking pan with parchment paper or non-stick spray.
- Whisk the melted butter and light brown sugar in a medium bowl until the sugar begins to dissolve.
- Incorporate the large egg and vanilla extract, whisking until the mixture is glossy and smooth.
- Stir in the flour, cinnamon, baking powder, and salt until no white streaks remain.
- Gently fold the freshly grated carrots into the thick batter using a spatula.
- Beat the softened cream cheese and sugar in a separate bowl until fluffy, then mix in the egg yolk and vanilla.
- Spread half the carrot batter into the pan, add dollops of the cream cheese mix, cover with the rest of the batter, and add remaining cream cheese.
- Use a knife to gently swirl the layers together for a marbled effect.
- Bake until the edges are golden and the center is set, then allow to cool completely on a wire rack before slicing.
Notes
• Ensure the cream cheese and egg yolk are at room temperature for a smooth, lump-free swirl.
• Always grate carrots fresh with a box grater for the best moisture and texture.
• Store leftovers in an airtight container in the refrigerator for up to five days.
• Always grate carrots fresh with a box grater for the best moisture and texture.
• Store leftovers in an airtight container in the refrigerator for up to five days.