Description
Soft, warmly spiced carrot cake bars swirled with a creamy cheesecake ribbon. These easy one-pan bars combine brown sugar, cinnamon, and fresh carrots for a moist dessert that’s perfect for spring gatherings, Easter brunch, or an afternoon treat with coffee.
Ingredients
Units
Scale
- 1/2 cup butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded carrots
- 4 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C)
- Line an 8x8 baking pan with parchment paper or spray with nonstick spray
- In a bowl, mix melted butter and brown sugar until smooth
- Stir in the egg and vanilla extract
- Add flour, cinnamon, baking powder, and salt and mix until combined
- Fold in the shredded carrots and set the batter aside
- In another bowl beat cream cheese and granulated sugar until smooth
- Add egg yolk and vanilla extract and beat until creamy
- Spread half of the carrot cake batter into the prepared pan
- Drop spoonfuls of half the cheesecake mixture over the batter
- Add the remaining carrot cake batter and dollop the rest of the cheesecake mixture on top
- Use a knife or skewer to gently swirl the batters together for a marbled effect
- Bake for 35–40 minutes until the edges are golden and the center has very little jiggle
- Allow the bars to cool completely before slicing and serving
Notes
Store bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For extra flavor add 1/2 cup chopped walnuts or pecans. Bars can also be frozen tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg