Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
Introduction
These irresistibly indulgent carrot cake cream cheese bars combine the warm spices of classic carrot cake with a luscious cream cheese swirl. Perfect for a cozy dessert or an afternoon treat, they offer a tender, moist bite packed with flavor and richness.
Ingredients
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil and lightly spray the foil with cooking spray.
- Step 2: Melt ½ cup unsalted butter in a large microwave-safe bowl for about 1 minute, then let it cool slightly.
- Step 3: Whisk in 1 large egg, 1 cup light brown sugar, 0.5 teaspoon kosher salt, and 1 teaspoon vanilla extract into the melted butter until combined.
- Step 4: Sift in 1 cup all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground nutmeg. Stir gently to combine.
- Step 5: Fold in 1 cup freshly grated carrots until evenly dispersed throughout the batter.
- Step 6: In a separate bowl, beat 4 ounces softened cream cheese with 1 large egg yolk and 0.5 cup granulated sugar until smooth and creamy.
- Step 7: Pour the carrot cake batter into the prepared pan, then drop the cream cheese mixture over the top and swirl gently with a knife to create a marbled effect.
- Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Allow the bars to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.
Tips & Variations
- For extra texture, add ½ cup chopped walnuts or pecans into the carrot batter.
- You can substitute light brown sugar with dark brown sugar for a richer flavor.
- If you prefer a sweeter cream cheese layer, increase granulated sugar by 2 tablespoons.
- Make sure the cream cheese is softened to avoid lumps in the swirl mixture.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap them tightly in plastic wrap and foil. To reheat, thaw in the fridge overnight and warm slightly in the microwave for 10–15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded carrot from a store-bought package?
Yes, pre-shredded carrots work well, but freshly grated carrots tend to be more moist and flavorful.
What if I don’t have aluminum foil for the pan?
You can grease the baking pan thoroughly with butter or cooking spray instead; just be careful when removing the bars after baking.
PrintIrresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine moist, warmly spiced carrot cake with a luscious cream cheese swirl. Perfectly balanced with cinnamon and nutmeg, these bars are a decadent treat that’s easy to make in one pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Carrot Cake Batter
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
Cream Cheese Swirl
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil and lightly spray the foil with cooking spray to prevent sticking.
- Melt Butter: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute. Let it cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract into the melted butter until fully combined and smooth.
- Add Dry Ingredients: Sift together 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Gently stir the sifted dry ingredients into the wet mixture until just combined to maintain a tender texture.
- Fold in Carrots: Fold in 1 cup of freshly grated carrots evenly throughout the batter to add moisture and nutritious flavor.
- Prepare Cream Cheese Mixture: In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth and creamy, creating a tangy swirl.
- Assemble Batter and Swirl: Pour the carrot cake batter into the prepared baking pan. Spoon the cream cheese mixture over the top and create swirls by dragging a knife or skewer through the batter gently.
- Bake: Bake the bars in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
- Cool and Slice: Allow the bars to cool at room temperature for at least 2 hours to set properly. Once cooled, lift the bars out of the pan using the foil and slice into squares.
Notes
- Using freshly grated carrots ensures the best moisture and flavor.
- Allowing bars to cool completely before slicing helps achieve clean edges.
- Heavy-duty foil helps lift the bars out easily for serving and storage.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- For a nut-free version, ensure all ingredients are processed in a nut-free facility and avoid adding nuts as a topping.
Keywords: carrot cake bars, cream cheese swirl, carrot cake recipe, easy baking, spiced carrot dessert, cream cheese bars
