Description
Deliciously moist carrot cake bars featuring a rich cream cheese swirl marbled into a spiced carrot batter. Perfectly tender and packed with warm cinnamon and nutmeg flavors, these easy-to-make bars are baked in a single pan for a convenient and crowd-pleasing treat.
Ingredients
Units
Scale
Cream Cheese Swirl
- 6 ounces block-style cream cheese, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk, room temperature
Carrot Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup finely shredded carrots, packed
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Line an 8×8 inch, straight-sided, metal baking pan with parchment paper and lightly spray with non-stick baking spray. Set aside. Metal pans are preferred for best results; adjust baking time if using glass or ceramic pans.
- Make cream cheese swirl mixture: In a medium bowl, beat the cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth. Add the vanilla extract and egg yolk, then beat again for another 1-2 minutes until the mixture is creamy and smooth. Set aside.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
- Prepare carrot cake batter: In a large mixing bowl, beat the melted unsalted butter, light brown sugar, and granulated sugar on medium-high speed for 1-2 minutes until fully combined and smooth. Add the egg and vanilla extract to the bowl and beat again until fully incorporated.
- Combine dry and wet ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until fully incorporated.
- Add carrots: Gently fold the finely shredded carrots into the batter using a wooden spoon or plastic spatula until evenly distributed.
- Assemble bars: Spread half of the carrot cake batter evenly into the prepared baking pan. Drop dollops of half the cream cheese swirl mixture evenly over the batter. Carefully add the remaining carrot cake batter on top and around the cream cheese dollops. Add the remaining cream cheese mixture in dollops on top of the batter.
- Swirl cream cheese mixture: Using a butter knife or wooden skewer, gently swirl the cream cheese mixture into the carrot cake batter to create a marbled effect. Avoid overmixing to keep distinct layers.
- Bake: Bake for 30-35 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The center should have a slight jiggle. If edges brown too quickly, cover loosely with aluminum foil for the last 5-10 minutes to prevent drying out.
- Cool and serve: Remove from oven and let the carrot cake bars cool completely in the pan on a wire rack before slicing and serving.
Notes
- For best results, use a metal baking pan as it conducts heat more evenly than glass or ceramic.
- Allow ingredients to come to room temperature to ensure smooth mixing.
- Do not over-swirl cream cheese mixture to maintain a beautiful marbled effect.
- If the cream cheese mixture starts browning too fast, tent with foil to protect it during baking.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before serving or enjoy chilled for a firmer texture.
Nutrition
- Serving Size: 1 bar (about 2x2 inch piece)
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
