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Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine moist, spiced carrot cake with a luscious cream cheese swirl, perfect for any dessert lover looking for a rich yet balanced treat. Made with warm spices, fresh carrots, and a velvety cream cheese topping, these bars offer a delightful texture and flavor experience ideal for gatherings or a cozy homemade dessert.

Ingredients

Scale

Carrot Cake Mixture

  • 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

Cream Cheese Swirl

  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 0.5 cup granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil and lightly spray the foil with cooking spray to prevent sticking.
  2. Melt Butter: In a large microwave-safe bowl, melt 0.5 cup unsalted butter in the microwave for about 1 minute. Let it cool slightly to avoid cooking the eggs in the following step.
  3. Combine Wet Ingredients: Whisk into the melted butter one large egg, 1 cup light brown sugar, 0.5 teaspoon kosher salt, and 1 teaspoon vanilla extract until the mixture is smooth and combined.
  4. Add Dry Ingredients: Sift together 1 cup all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground nutmeg. Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Incorporate Carrots: Fold in 1 cup freshly grated carrots gently and evenly into the batter, distributing the carrots throughout without breaking down the mixture.
  6. Prepare Cream Cheese Swirl: In a separate bowl, beat 4 ounces softened cream cheese with 1 large egg yolk and 0.5 cup granulated sugar until smooth and creamy with no lumps.
  7. Assemble Bars: Pour the carrot cake batter into the prepared pan and spread it evenly. Spoon dollops of the cream cheese mixture over the cake batter, then use a knife or skewer to swirl the cream cheese through the batter, creating a marbled effect.
  8. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  9. Cool and Slice: Allow the bars to cool completely at room temperature for at least 2 hours. Once cooled, lift the bars out using the foil edges and slice into 16 squares for serving.

Notes

  • Make sure the butter is cooled slightly after melting before adding eggs to prevent curdling.
  • Grate the carrots finely for even moisture and texture distribution.
  • You can use light cream cheese or full-fat depending on preference; full-fat will yield a richer swirl.
  • For easier slicing, refrigerate the bars after cooling to firm them up.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Find it online: https://recipes.mbeams.com/irresistibly-indulgent-carrot-cake-cream-cheese-bars-recipe/