Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
Introduction
These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine the best of carrot cake and creamy cheesecake in every bite. Moist, spiced, and swirled with a luscious cream cheese topping, they are perfect for any occasion or sweet craving.
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 of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until combined.
- Step 4: Sift in 1 cup of 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 of freshly grated carrots until evenly dispersed in the batter.
- Step 6: In a separate bowl, beat 4 ounces of 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. Spoon the cream cheese mixture over the top and use a knife or skewer to gently swirl it into the batter.
- 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 from the pan and slicing into squares.
Tips & Variations
- Use freshly grated carrots for the best texture and moisture; avoid pre-shredded packages that may be dry.
- Add chopped walnuts or pecans to the batter for a crunchy texture.
- Swap ground nutmeg with ginger for a slightly different warm spice profile.
- Ensure cream cheese is softened to prevent lumps in the topping.
Storage
Store the bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture. These bars also freeze well—wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of sweetener?
Yes, you can substitute light brown sugar with coconut sugar or maple syrup, but keep in mind the moisture content might affect the texture slightly.
How do I know when the bars are fully baked?
Insert a toothpick into the center of the bars; it should come out clean or with just a few moist crumbs, but no wet batter.
PrintIrresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
These irresistibly indulgent Carrot Cake Cream Cheese Bars combine moist, spiced carrot cake with a smooth, tangy cream cheese swirl. Perfectly portioned as bars, they offer the classic flavors of carrot cake in an easy-to-serve format, making them an ideal dessert for gatherings or everyday treats.
- 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
- Prepare 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 and Mix Base: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute and allow it to cool slightly. Whisk in one large egg, 1 cup light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until fully combined.
- Incorporate Dry Ingredients: Sift together 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Gently stir this dry mixture into the wet ingredients to avoid overmixing.
- Add Carrots: Fold in 1 cup of freshly grated carrots evenly throughout the batter, ensuring consistent moisture and texture.
- Prepare Cream Cheese Mixture: In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth and creamy.
- Assemble Bars: Pour the carrot cake batter into the prepared pan, leveling it evenly. Spoon the cream cheese mixture over the top and create swirls by gently dragging a knife through both layers.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Slice: Allow the bars to cool at room temperature for at least 2 hours. Once cooled, lift the bars out of the pan using the foil edges and slice into squares for serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother swirl.
- Do not overmix the batter once the dry ingredients have been added to keep the bars tender.
- Using an 8×8-inch pan helps achieve the right thickness; adjusting pan size will affect baking time.
- For extra moisture, you can add ¼ cup of crushed pineapple or applesauce to the batter if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Keywords: carrot cake bars, cream cheese swirl, easy dessert, spiced carrot cake, homemade carrot cake, holiday dessert, comfort food
