Carrot Cake Cream Cheese Bars
These Carrot Cake Cream Cheese Bars combine a moist, spiced carrot cake base with a tangy cream cheese swirl for easy dessert bars that slice beautifully and feed a crowd.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Box grater
- Parchment paper
Ingredients
- 1 cup light brown sugar, packed
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract, divided
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt or kosher salt
- 1 cup freshly grated carrots lightly packed
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Prep the pan and oven. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
- Mix the wet ingredients. In a medium bowl whisk together the melted butter, brown sugar, whole egg, and 1 teaspoon vanilla extract until smooth and glossy.
- Combine the dry ingredients. In a separate bowl stir the flour, cinnamon, nutmeg, baking powder, and salt until evenly mixed.
- Make the batter. Gently fold the dry mixture into the wet mixture just until no dry streaks remain. Fold in the freshly grated carrots until evenly distributed.
- Spread in the pan. Scrape the carrot cake batter into the prepared pan and smooth it into an even layer with a spatula.
- Prepare the cream cheese swirl. In a clean bowl beat the softened cream cheese, egg yolk, granulated sugar, and remaining 1 teaspoon vanilla extract until smooth and slightly fluffy.
- Swirl the topping. Spoon the cream cheese mixture over the batter in dollops, then drag a knife or skewer through both layers to create loose swirls.
- Bake the bars. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool and slice. Let the pan cool completely on a wire rack, at least 2 hours, then lift the slab out using the parchment and slice into 16 bars.
Notes
- For the best texture, grate fresh carrots rather than using pre-shredded bagged carrots.
- Avoid overmixing the batter once the flour is added so the bars stay soft and tender.
- Store leftovers covered in the refrigerator for up to 5 days, or freeze individually wrapped bars for up to 3 months.