Indulgent Carrot Cake Cream Cheese Bars Recipe
Introduction
These Indulgent Carrot Cake Cream Cheese Bars combine moist, spiced carrot cake with a luscious cream cheese swirl. Perfect for satisfying your sweet tooth, they offer a delightful balance of flavors and textures in every bite.
Ingredients
- 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
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil. Lightly spray the foil with cooking spray.
- Step 2: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then let it cool slightly.
- Step 3: Whisk in one large egg, 1 cup light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until combined.
- Step 4: Sift in 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Stir gently to combine.
- Step 5: Fold in 1 cup freshly grated carrots until the mixture is evenly dispersed.
- Step 6: In a separate bowl, beat 4 ounces softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth and creamy.
- Step 7: Pour the carrot cake batter into the prepared pan and gently swirl the cream cheese mixture over the top using a knife or spatula.
- Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Allow the bars to cool at room temperature for at least 2 hours before lifting them from the pan and slicing into squares.
Tips & Variations
- For extra texture, add chopped walnuts or pecans to the batter before baking.
- Use freshly grated carrots for the best flavor and moisture content.
- If you prefer a sweeter cream cheese layer, increase the granulated sugar to ⅔ cup.
- To make cleanup easier, leave the bars in the foil after baking and refrigerate before slicing.
Storage
Store the carrot cake cream cheese bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. For best taste, bring to room temperature or warm slightly before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded carrots from a store-bought package?
Yes, pre-shredded carrots work fine, but freshly grated carrots tend to be moister and more flavorful, enhancing the texture of the bars.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free margarine and use dairy-free cream cheese to make a vegan-friendly version, but the texture may vary slightly.
PrintIndulgent Carrot Cake Cream Cheese Bars Recipe
These Indulgent Carrot Cake Cream Cheese Bars combine the moist, warmly spiced flavors of classic carrot cake with a rich, tangy cream cheese swirl. Perfectly tender and sweetened with light brown sugar for caramel notes, these bars make a delightful dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Carrot Cake Batter
- 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
- Preheat and prepare baking 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.
- Melt butter: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then allow it to cool slightly so it doesn’t cook the eggs in the next step.
- Combine wet ingredients for batter: Whisk into the melted butter one large egg, 1 cup of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until fully combined and smooth.
- Mix dry ingredients: Sift together 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Gradually stir this mixture into the wet ingredients gently to avoid overmixing.
- Fold in carrots: Gently fold in 1 cup of freshly grated carrots until they are evenly dispersed throughout the batter.
- Prepare cream cheese mixture: In a separate bowl, beat 4 ounces of softened cream cheese with 1 large egg yolk and ½ cup granulated sugar until the mixture is smooth and creamy.
- Assemble batter and cream cheese swirl: Pour the carrot cake batter evenly into the prepared pan. Spoon the cream cheese mixture on top, then use a knife or skewer to gently swirl it into the batter, creating marbled patterns.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and slice: Allow the bars to cool at room temperature for at least 2 hours. Once cooled, lift them from the pan using the foil and slice into squares for serving.
Notes
- For best results, freshly grate carrots rather than using pre-shredded to avoid excess moisture.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- You can store the bars in an airtight container in the refrigerator for up to 4 days.
- Feel free to add chopped walnuts or pecans to the batter for added texture.
- If you prefer a stronger spice flavor, increase cinnamon to 1.5 teaspoons and nutmeg to 1 teaspoon.
Keywords: carrot cake bars, cream cheese bars, carrot dessert, cream cheese swirl, baked carrot bars, easy carrot cake
