Carrot Cake Cream Cheese Bars
Spiced brown sugar carrot cake bars with a cream cheese swirl baked into the middle, no frosting needed.
Equipment
- 8 Inch Square Baking Pan
- Box grater
Ingredients
Main Ingredients
- 1 cup light brown sugar packed
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking powder
- 1 large egg
- ½ cup unsalted butter melted
- 1 cup freshly grated carrots
- 4 oz cream cheese softened
- 1 large egg yolk
- ½ cup granulated sugar
Instructions
Cooking
- Prep. Preheat to 350 degrees F and line an 8 inch square pan with greased parchment.
- Mix the base. Stir the brown sugar, salt, and vanilla, then add the flour, spices, and baking powder.
- Finish the batter. Mix in the egg and melted butter, then fold in the carrots. The batter is thick.
- Make the swirl. Beat the cream cheese, egg yolk, and granulated sugar until smooth.
- Layer. Spread half the batter, dollop on the cream cheese mixture, and top with the remaining batter.
- Bake. Bake 25 to 30 minutes until golden and a toothpick in the cake comes out clean. Cool completely and cut into 12 bars.
Notes
Substitutions: Fold in chopped walnuts or raisins, and use a 9 inch pan for thinner bars.
Tips: Soften the cream cheese fully and spread the batter with a damp spatula.
Storage: Refrigerate covered 3 to 4 days and serve at room temperature. Freeze wrapped pieces if needed.