Carrot Cake Bars
These Carrot Cake Bars are incredibly moist, perfectly spiced and have a cheesecake filling swirled into each bite!
Servings: 9 bars
- 1/2 cup unsalted butter; melted
- 1 cup brown sugar; packed
- 1 whole large egg
- 1 large egg yolk
- 1/2 Tbsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup shredded carrots
- 1/4-1/2 cup chopped nuts; optional
- 4 ounces cream cheese; softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 tsp. vanilla extract
Preheat oven to 350 degrees F. Spray a 8 x 8 or 9 x 9 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
In a large bowl, mix together the melted butter and brown sugar until combined. Stir in the egg, egg yolk and vanilla extract.
Add in the flour, cinnamon, nutmeg, ginger, baking powder, salt and nuts (optional). Mix together until completely combined.
Fold in the shredded carrots until the carrots have been incorporated into the batter. Set aside.
To make the cheesecake swirl
In a medium mixing bowl, use an electric mixer and mix together the cream cheese, sugar, egg yolk and vanilla extract. Beat until smooth and be sure to scrape down the sides of the bowl.
To assemble the Carrot Cake Bars
Add half of the carrot cake batter into the prepared baking pan. Evenly spread the batter with a butter knife or spatula.
Add half of the cheesecake batter to the carrot cake batter. Drop dollops (about a tablespoon) of the cheesecake batter over the carrot cake batter.
Add the remaining carrot cake mixture to the baking pan and evenly spread the top with a butter knife or a spatula. Add the remaining cheesecake batter to the top and with a toothpick or skewer, swirl the batters together. You can swirl as much or as little as you prefer!
Bake for 35-40 minutes or until batter isn't jiggly and the edges are golden brown. Cool completely and then cut into 9 regular sized bars or 16 small sized bars. Enjoy!