Description
These moist carrot cake bars are rich with warming spices and swirled with a tangy cream cheese layer—perfect for any easy dessert occasion.
Ingredients
Scale
- 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
- 4 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare an 8×8 pan.
- Melt butter and mix with brown sugar, egg, and vanilla.
- Stir in dry ingredients, then fold in shredded carrots.
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Layer half the carrot batter in pan; dollop half of cheesecake mixture.
- Add remaining carrot batter and cheesecake; swirl with knife.
- Bake 35–40 minutes until edges are golden and center is mostly set.
- Cool completely, then slice and serve.
- Refrigerate leftovers in an airtight container.
Notes
Chilling the bars before slicing helps achieve cleaner cuts.
You can freeze individual slices wrapped tightly for up to 2 months.
Optional toppings include powdered sugar, nuts, or a light glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 323
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg