Carrot Cake Cream Cheese Bars
A delightful dessert combining moist carrot cake with a rich cream cheese filling, perfect for any occasion.
Ingredients
For the Cake
- 1 cup light brown sugar adds deep, caramel-like sweetness to the cake
- 0.5 teaspoon kosher salt enhances the flavors of all the ingredients
- 1 teaspoon vanilla extract brings warmth and depth
- 1 cup all-purpose flour provides structure
- 1 teaspoon ground cinnamon adds cozy, warming spice
- 0.5 teaspoon ground nutmeg adds a hint of earthiness
- 0.5 teaspoon baking powder ensures light, airy texture
- 1 large egg binds ingredients together
- 0.5 cup unsalted butter creates a tender crumb
- 1 cup freshly grated carrots adds moisture and nutrition
For the Cream Cheese Swirl
- 4 ounces cream cheese (softened) provides a creamy, tangy swirl
- 1 large egg yolk adds richness
- 0.5 cup granulated sugar sweetens the cream cheese mixture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix the brown sugar, salt, and vanilla extract until combined.
- Add the flour, cinnamon, nutmeg, and baking powder. Stir until well blended.
- Mix in the egg and melted butter until smooth, then fold in the grated carrots.
- For the cream cheese swirl, beat the softened cream cheese with the egg yolk and granulated sugar until creamy.
- Pour half of the carrot cake batter into the baking dish, then add dollops of the cream cheese mixture.
- Spread the remaining carrot cake batter over the cream cheese layer.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Serve with coffee or tea for a delightful afternoon snack.