Description
A cozy fall dessert featuring rich carrot cake combined with a luscious cream cheese swirl.
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 your oven to 350°F. Spray an 8×8 baking pan with non-stick spray and set it aside.
- Combine the melted butter and light brown sugar in a large mixing bowl until well blended. Add in the egg and vanilla extract, mixing until smooth.
- Whisk together the all-purpose flour, ground cinnamon, baking powder, and salt in another bowl.
- Gradually incorporate the dry mixture into the wet mixture, stirring until just combined. Gently fold in the shredded carrots.
- Beat together the cream cheese, granulated sugar, egg yolk, and vanilla extract in a separate bowl until smooth and creamy.
- Pour half of the carrot cake batter into the prepared baking pan, spreading it into an even layer. Drop spoonfuls of the cream cheese mixture over the top.
- Swirl the cream cheese filling into the carrot cake batter using a knife or a toothpick for a marbled effect. Pour the remaining batter over the cream cheese layer.
- Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing and serving.
Notes
Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Freezes well for make-ahead enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg