Description
These Carrot Cake Bars are the perfect balance of moist, spiced carrot cake and creamy, sweet cream cheese swirls. With their stunning marbled effect and indulgent flavors, these dessert bars are the perfect treat for any occasion. Whether you’re serving them at a party or enjoying them as a weekday dessert, they’re easy to make and deliciously satisfying!
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 the Oven
Preheat the oven to 350°F (175°C). Line an 8×8-inch straight-sided metal baking pan with parchment paper and lightly spray with non-stick baker’s spray. Set aside. For best results, use a metal baking pan. Adjust baking time if using glass or ceramic. - Prepare the Cream Cheese Swirl Mixture
In a medium bowl, beat the cream cheese and granulated sugar on medium speed using a handheld mixer for 1-2 minutes until smooth. Add the vanilla extract and egg yolk, then mix again for another 1-2 minutes until fully combined. Set aside. - Mix Dry Ingredients for Carrot Cake Batter
In a small bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg. Set aside. - Beat Butter and Sugars Together
In a large mixing bowl, beat the melted butter, light brown sugar, and granulated sugar together on medium-high speed for 1-2 minutes using a handheld mixer until fully combined and creamy. - Combine Wet Ingredients
Add the egg and vanilla extract to the bowl of creamed butter and sugar, then beat again until fully incorporated. - Incorporate the Dry Ingredients
Add the dry ingredients to the wet ingredients. Mix on low speed until just combined. - Fold in the Carrots
Using a wooden spoon or spatula, gently fold the shredded carrots into the batter until evenly distributed. - Assemble the Bars
Spread half of the carrot cake batter evenly into the prepared pan. Drop half of the cream cheese mixture in dollops over the batter. Add the remaining carrot cake batter on top, followed by the remaining cream cheese mixture, also in dollops. Use a butter knife or skewer to gently swirl the layers together to create a marbled effect. - Bake the Bars
Bake for 30-35 minutes or until golden around the edges and a toothpick inserted into the center comes out clean. The center should have a slight jiggle. If the edges brown too quickly, tent with aluminum foil during the last 5-10 minutes of baking. - Cool and Serve
Remove from the oven and let the carrot cake bars cool completely on a wire rack before slicing and serving.
Notes
- Shredding the Carrots: Use finely grated carrots for better texture. Avoid using pre-shredded carrots, as they can be too dry.
- Cream Cheese: Ensure the cream cheese is at room temperature for a smooth swirl mixture.
- Baking Pan: A metal baking pan produces the best results. If using a glass or ceramic pan, baking time may vary slightly.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 26g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
