Carrot Cake Bars with Cheesecake Swirl
Creamy, spiced, and wonderfully moist — these Carrot Cake Bars with Cheesecake Swirl are the kind of dessert that disappears the moment friends or family walk into the room.
Servings: 16 servings
Equipment
- Mixing Bowl
- 8x8-inch Baking Pan
- Whisk
- Spatula
Ingredients
Ingredients
- ½ 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
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots (about 2 medium carrots), packed and squeezed lightly to remove excess moisture
- 4 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper so it overhangs the sides, then lightly spray the parchment with nonstick spray.
- In a medium bowl, whisk together the melted butter and packed light brown sugar until smooth. Add the large egg and 1 tablespoon vanilla extract, stirring until fully incorporated.
- Add 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon baking powder, and ¼ teaspoon salt to the wet mixture. Stir until just combined — do not overmix. Fold in 1 cup shredded carrots until evenly distributed. Set this carrot cake batter aside.
- In a separate bowl, beat 4 ounces room-temperature cream cheese with ¼ cup granulated sugar until smooth and lump-free. Add the 1 large egg yolk and ¾ teaspoon vanilla extract, and beat until creamy and well combined.
- Spread half of the carrot cake batter into the prepared pan, smoothing it into an even layer. Drop spoonfuls of half the cheesecake mixture over the batter. Carefully spoon the remaining carrot batter over this layer, spreading gently. Dot the remaining cheesecake mixture on top and use a knife or skewer to swirl the cheesecake into the carrot batter, making pretty marbled patterns.
- Bake for 35 to 40 minutes, or until the edges are golden and the center is just set — a slight wobble is okay. Avoid overbaking to keep the cheesecake swirl creamy.
- Let the bars cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars from the pan and transfer them to a cutting board. Cut into squares or bars using a sharp knife wiped clean between cuts for neat slices.
Notes
Store cut bars in an airtight container in the refrigerator for up to 4 days. The cheesecake swirl requires refrigeration to stay fresh.