Description

These Carrot Cake Bars bring together the irresistible flavors of moist cake and creamy cheesecake, making them a perfect dessert. Enjoy the simple prep and delicious taste that’s great for any occasion!

Ingredients

Scale

4 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
3/4 tsp vanilla
1/2 cup butter, melted
1 cup brown sugar
1 egg
1 tbsp vanilla
1 cup flour
1 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 cup carrots, shredded

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Instructions

Preheat the oven to 350 degrees. Spray an 8 x 8 pan with non-stick spray and set aside.
In a medium-sized bowl, combine melted butter and brown sugar.
Mix thoroughly until well combined.
Stir in the egg and vanilla.
Add flour, cinnamon, baking powder, and salt, mixing until incorporated.
Fold in the shredded carrots gently.
In a separate bowl, beat together softened cream cheese and sugar until smooth.
Add the egg yolk and vanilla, beating until creamy.
Spread half of the carrot cake batter evenly into the prepared pan.
Dollop half of the cheesecake mixture on top of the carrot cake batter.
Top with the remaining carrot cake batter, followed by the rest of the cheesecake mixture.
Using a knife, swirl the batters together as desired.
Bake for 35-40 minutes until the edges are golden brown and the center jiggles slightly.
Cool completely before cutting into bars.

Notes

Make sure to use freshly shredded carrots for better flavor.
Allow cooling for at least an hour for easier cutting into bars.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg