Go Back

Irresistibly Indulgent Carrot Cake Cream Cheese Bars

Delight in these Carrot Cake Cream Cheese Bars, a perfect handheld treat blending nostalgic flavors with convenience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 Bars
Calories 250 kcal

Equipment

  • 8×8-inch baking pan
  • microwave-safe bowl
  • electric mixer
  • Spatula

Ingredients
  

  • 1 cup light brown sugar adds deep, caramel-like sweetness to the cake.
  • 0.5 teaspoon kosher salt enhances the flavors of all the ingredients.
  • 1 teaspoon vanilla extract brings warmth and depth.
  • 1 cup all-purpose flour provides structure.
  • 1 teaspoon ground cinnamon adds a cozy, warming spice.
  • 0.5 teaspoon ground nutmeg adds a hint of earthiness.
  • 0.5 teaspoon baking powder ensures light, airy texture.
  • 1 large egg binds ingredients together.
  • 0.5 cup unsalted butter creates a tender crumb.
  • 1 cup freshly grated carrots add adds moisture and nutrition.

For the Cream Cheese Swirl

  • 4 ounces cream cheese (softened) provides a creamy, tangy swirl.
  • 1 large egg yolk adds richness.
  • 0.5 cup granulated sugar sweetens the cream cheese mixture.

Instructions
 

Step-by-Step Instructions for Carrot Cake Cream Cheese Bars

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with heavy-duty non-stick aluminum foil. Lightly spray the foil with cooking spray.
  • Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then let cool slightly.
  • Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until combined.
  • Sift in 1 cup of all-purpose flour, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Stir gently.
  • Fold in 1 cup of freshly grated carrots until evenly dispersed.
  • In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup of granulated sugar until smooth.
  • Pour the carrot cake batter into the prepared pan and swirl the cream cheese mixture over the top.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  • Allow to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.

Notes

Notes

Freshly grated carrots improve moisture and sweetness. Avoid overmixing the batter for the best texture. Store in an airtight container in the fridge for up to 5 days.

Nutrition