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Carrot Cake Cream Cheese Bars

Deliciously Easy Carrot Cake Cream Cheese Bars to Share

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These Carrot Cake Cream Cheese Bars blend the beloved flavors of traditional carrot cake into easy, handheld delights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup light brown sugar Adds deep, caramel-like sweetness; substitute with coconut sugar for a less processed alternative.
  • 0.5 teaspoon kosher salt Enhances overall flavor; regular salt can be used if necessary.
  • 1 teaspoon vanilla extract Provides warmth and depth; use pure vanilla for best taste.
  • 1 cup all-purpose flour Gives structure; substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon ground cinnamon Adds cozy, warming spice; freshly grated will enhance flavor.
  • 0.25 teaspoon ground nutmeg Offers a hint of earthiness; can be omitted if not available.
  • 1 teaspoon baking powder Ensures a light, airy texture; double-check for freshness.
  • 1 large egg Binds all ingredients; substitute with a flaxseed egg for a vegan option.
  • 0.5 cup unsalted butter Creates a tender crumb; can be replaced with vegetable oil for a dairy-free version.
  • 1 cup freshly grated carrots Adds moisture and nutrition; avoid pre-packaged shredded carrots for best results.
For the Cream Cheese Swirl
  • 8 ounces cream cheese (softened) Provides a creamy, tangy swirl; substitute with vegan cream cheese for a dairy-free option.
  • 1 large egg yolk Adds richness; for vegan, use a cornstarch mixture.
  • 0.25 cup granulated sugar Sweetens the cream cheese mixture; reduce amount for a less sweet variation.

Equipment

  • Oven
  • 8x8 inch baking pan
  • Mixing bowls
  • whisk
  • knife
  • Microwave

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with non-stick aluminum foil.
  2. In a microwave-safe bowl, melt ½ cup of unsalted butter until just liquid, about 30-40 seconds.
  3. Whisk together the melted butter with one beaten egg, 1 cup of light brown sugar, a pinch of kosher salt, and 1 teaspoon of vanilla extract until well combined and smooth.
  4. In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg.
  5. Fold in 1 cup of freshly grated carrots, ensuring they are evenly distributed throughout the batter.
  6. In a separate bowl, beat together 8 ounces of softened cream cheese, one egg yolk, and ¼ cup of granulated sugar until smooth and creamy.
  7. Pour the carrot cake batter into the prepared baking pan, and dollop the cream cheese mixture on top in sections, creating a marbled effect.
  8. Bake for 25-30 minutes until a toothpick comes out clean or with a few moist crumbs.
  9. Cool in the pan for about 2 hours before slicing.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 75mgIron: 1mg

Notes

Freshly grated carrots enhance moisture and flavor. Do not overmix to maintain a tender texture. Check for doneness at 25 minutes.

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