Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
Introduction
These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine moist, flavorful carrot cake with a luscious cream cheese swirl for a treat that’s perfect anytime. Simple to make yet deliciously impressive, they satisfy your sweet tooth with 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 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 well 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 evenly dispersed throughout the batter.
- Step 6: In a separate bowl, beat 4 ounces softened cream cheese with 1 large 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 for a marbled effect.
- Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Allow the bars to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.
Tips & Variations
- For extra texture, add ½ cup chopped walnuts or pecans to the batter before baking.
- Use freshly grated carrots for the best moisture and flavor; avoid pre-shredded carrots which may be dry.
- To make the cream cheese swirl more pronounced, reserve a small portion of the batter and layer it with the cream cheese mixture before swirling.
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 overnight in the fridge before serving. Reheat gently in the microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular granulated sugar instead of brown sugar?
Brown sugar adds a subtle caramel flavor and moisture, but you can substitute it with granulated sugar. The bars may be slightly less moist and have a different taste.
Is it necessary to let the bars cool for 2 hours before slicing?
Yes, cooling for at least 2 hours allows the bars to set properly, making them easier to remove from the pan and slice neatly without crumbling.
PrintIrresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine the moist, warmly spiced carrot cake with a luscious cream cheese swirl for a decadent treat that’s perfect for any occasion. With a tender crumb, flavorful spices, and a creamy topping, these bars deliver all the flavors of classic carrot cake in convenient, sliceable form.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 servings 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 pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil, then lightly spray the foil with cooking spray to ensure easy removal after baking.
- 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 egg in the next step.
- Mix wet ingredients: Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract into the melted butter until well combined and smooth.
- Add dry ingredients: Sift together 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Gently stir these dry ingredients into the wet mixture until just combined.
- Fold in carrots: Carefully fold in 1 cup of freshly grated carrots to ensure they are evenly dispersed throughout the batter.
- Prepare cream cheese mixture: In a separate bowl, beat 4 ounces softened cream cheese with one large egg yolk and ½ cup granulated sugar until the mixture is smooth and creamy.
- Assemble bars: Pour the carrot cake batter into the prepared baking pan. Dollop the cream cheese mixture over the top and use a knife or skewer to gently swirl it into the batter for a marbled effect.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
- Cool and slice: Remove the pan from the oven and allow the bars to cool at room temperature for at least 2 hours. Once cooled, lift the bars out using the foil, then slice into 16 squares and serve.
Notes
- Use freshly grated carrots for the best texture and moisture in the bars.
- Letting the bars cool completely before slicing helps them hold together better.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- For a nut-free version, avoid adding any nuts or substitutes.
Keywords: carrot cake bars, cream cheese bars, carrot cake dessert, easy carrot cake recipe, baked carrot bars
