Description
These carrot cake cream cheese bars combine the warm spices and moist texture of classic carrot cake with a smooth, tangy cream cheese swirl. Baked in a simple square pan, they slice cleanly and are easy to serve, making them perfect for gatherings, dessert trays, or a cozy treat at home.
Ingredients
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1 cup light brown sugar
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0.5 teaspoon kosher salt
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon ground cinnamon
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0.5 teaspoon ground nutmeg
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0.5 teaspoon baking powder
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1 large egg
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0.5 cup unsalted butter
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1 cup freshly grated carrots
For the Cream Cheese Swirl:
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4 ounces cream cheese (softened)
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1 large egg yolk
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0.5 cup granulated sugar
Instructions
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil, leaving overhang on the sides, and lightly spray with cooking spray.
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Melt the unsalted butter in a large microwave-safe bowl for about 1 minute. Let cool slightly.
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Whisk in the egg, light brown sugar, kosher salt, and vanilla extract until smooth and well combined.
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Sift in the flour, baking powder, cinnamon, and nutmeg. Stir gently just until combined.
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Fold in the freshly grated carrots until evenly distributed.
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In a separate bowl, beat the softened cream cheese with the egg yolk and granulated sugar until smooth.
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Spread the carrot cake batter evenly into the prepared pan. Spoon the cream cheese mixture over the top and gently swirl.
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Bake for 25–30 minutes, until set and a toothpick inserted in the center comes out clean.
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Allow the bars to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.
Notes
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Allowing the bars to cool fully helps the cream cheese layer set for clean slices.
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Finely grated carrots work best for even texture and moisture.