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Recipe Card

The Carrot Cake Bars I Make Every Easter — Moist with Cream Cheese Swirl

Preview of The Carrot Cake Bars I Make Every Easter — Moist with Cream Cheese Swirl
Prep
20 min
Cook
40 min
Total
60 min
Serves
9
Calories
323 kcal
Carbs
42.00 g

Ingredients

  • 1/2 cupbutter (melted)
  • 1 cuplight brown sugar (packed)
  • 1 largeegg
  • 1 tablespoonvanilla extract
  • 1 cupall-purpose flour
  • 1 teaspoonground cinnamon
  • 1/4 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1 cupshredded carrots
  • 4 ouncescream cheese (room temperature)
  • 1/4 cupgranulated sugar
  • 1 largeegg yolk
  • 3/4 teaspoonvanilla extract

Instructions

  1. 1

    Preheat oven to 350 degrees F. Spray an 8x8 baking pan with non-stick spray and set aside.

  2. 2

    In a medium bowl, mix melted butter and light brown sugar.

  3. 3

    Stir in the egg and vanilla extract.

  4. 4

    Add flour, cinnamon, baking powder, and salt. Stir until combined.

  5. 5

    Fold in shredded carrots.

  6. 6

    In another bowl, beat cream cheese and granulated sugar until smooth. Add egg yolk and vanilla extract.

  7. 7

    Layer carrot cake batter and cheesecake batter in the pan, swirling them together.

  8. 8

    Bake for about 35-40 minutes. Cool before cutting.