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Carrot Cake Bars

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  • Author: Chef Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 9-12 bars
  • Diet: Vegetarian

Description

These Carrot Cake Bars are a delightful twist on the traditional carrot cake, combining a soft, spiced carrot cake with a creamy cheesecake swirl. They are easy to make, perfect for any occasion, and offer a rich, creamy contrast that complements the moist carrot cake.

Ingredients

1/2 cup butter, melted

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup shredded carrots

Cheesecake Swirl:

4 ounces cream cheese, room temperature

1/4 cup granulated sugar

1 large egg yolk

3/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly spray an 8×8 baking pan with non-stick spray, or line the pan with parchment paper and spray it lightly with nonstick baking spray. Set aside.
  2. Place the butter in a microwave-safe bowl and microwave it for 30 seconds. If needed, microwave for another 15 seconds until the butter is completely melted.
  3. In a medium-sized bowl, combine the melted butter and brown sugar, stirring until well combined.
  4. Stir in the egg and vanilla extract.
  5. Add the flour, cinnamon, baking powder, and salt to the mixture. Stir until everything is fully incorporated.
  6. Gently fold in the shredded carrots. Set this carrot cake batter aside.
  7. For the cheesecake swirl: In a medium-sized bowl, combine the cream cheese and granulated sugar. Use a hand mixer to beat until smooth and creamy.
  8. Add the egg yolk and vanilla extract, continuing to beat until smooth.
  9. To assemble: Pour about half of the carrot cake batter into the prepared baking pan and spread it out evenly using an offset spatula.
  10. Drop half of the cheesecake batter in dollops over the carrot cake batter. Don’t swirl yet.
  11. Pour the remaining carrot cake batter on top of the cheesecake batter, spreading it out gently.
  12. Drop the remaining cheesecake batter in dollops over the carrot cake batter.
  13. Using a knife or skewer, swirl the two batters together to your desired effect.
  14. Bake for about 35-40 minutes, or until the edges are golden brown and the center is set with only a slight jiggle.
  15. Let the bars cool completely before cutting into them. Once cool, store in an airtight container in the refrigerator.

Notes

  • Nutty Carrot Cake Bars: Add chopped walnuts or pecans to the carrot cake batter for some added crunch and flavor.
  • Spiced Up Version: Add a pinch of ground ginger or nutmeg for an extra layer of flavor.
  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
  • Dairy-Free Option: Use non-dairy butter and dairy-free cream cheese.
  • Storage: Store in an airtight container in the fridge for up to 5 days, or at room temperature for 2 days.
  • Freezing: Wrap individually or in blocks with plastic wrap and store in a freezer-safe bag for up to 2 months.
  • Reheating: Microwave for 10-15 seconds for a warm treat.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 250
  • Sugar: 23g
  • Sodium: 160mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

Find it online: https://saracooking.com/carrot-cake-bars/