Description
Delicious and moist carrot cake bars featuring a creamy vanilla cream cheese swirl. These bars combine the classic flavors of carrot cake with a luscious cream cheese topping, baked to perfection in a convenient 8×8 baking pan.
Ingredients
Units
Scale
Cream Cheese Swirl
- 6 ounces block-style cream cheese room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk room temperature
Carrot Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 3/4 cup finely shredded carrots packed
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8×8 inch metal baking pan with parchment paper and lightly spray with non-stick baker’s spray. Using a metal pan is recommended for best results.
- Make Cream Cheese Swirl: In a medium bowl, beat the cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth. Add vanilla extract and egg yolk and beat another 1-2 minutes until fully combined. Set aside.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, salt, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat melted unsalted butter, light brown sugar, and granulated sugar on medium-high speed with a handheld mixer for 1-2 minutes until combined.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture and beat until fully incorporated.
- Mix Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
- Fold in Carrots: Using a wooden spoon or spatula, gently fold the finely shredded carrots into the batter until evenly distributed.
- Layer Batter and Swirl: Spread half of the carrot cake batter evenly into the prepared pan. Drop half of the cream cheese mixture in dollops over the batter. Spread the remaining carrot cake batter over the cream cheese dollops, then add the remaining cream cheese mixture on top in dollops. Using a butter knife or skewer, gently swirl the cream cheese into the carrot cake batter to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean with only a slight jiggle. If edges brown too fast, cover loosely with foil for the last 10 minutes to prevent over-browning.
- Cool and Serve: Remove from oven and cool completely on a wire rack before slicing into bars and serving.
Notes
- Use a metal baking pan for even baking; adjust time if using glass or ceramic pans.
- Ensure cream cheese and eggs are at room temperature for smooth cream cheese swirl.
- Do not over-swirl the cream cheese mixture to maintain a pretty marbled effect.
- Allow bars to cool fully before cutting to avoid crumbling.
- Finely shred carrots to blend well into the batter and maintain moisture.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
