Description
Deliciously moist carrot cake bars swirled with creamy, tangy cream cheese, perfectly spiced for an indulgent treat.
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 softened cream cheese
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- Whisk together the light brown sugar, kosher salt, vanilla extract, ground cinnamon, ground nutmeg, baking powder, and all-purpose flour in a bowl.
- Cream the unsalted butter in a separate bowl until light and fluffy. Add in the egg and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the freshly grated carrots until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan and set aside.
- Combine the softened cream cheese, granulated sugar, and egg yolk in another bowl. Mix until smooth and creamy.
- Spoon dollops of the cream cheese mixture over the carrot cake batter, then use a knife to swirl it gently throughout.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For added texture, consider incorporating chopped walnuts or pecans. You can also add crushed pineapple for a fruity twist.
