Description
Soft and spiced carrot cake bars swirled with creamy cheesecake, baked in one pan and perfect for holidays or everyday dessert.
Ingredients
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 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 oven to 350°F and prepare an 8×8 baking pan with nonstick spray or parchment paper.
- Melt the butter and mix with brown sugar until smooth.
- Stir in the egg and vanilla extract.
- Add flour, cinnamon, baking powder, and salt, then mix until combined.
- Fold in shredded carrots.
- Beat cream cheese and sugar until smooth.
- Add egg yolk and vanilla extract to cream cheese mixture and beat until creamy.
- Spread half the carrot batter into the pan.
- Drop half the cheesecake mixture over the batter.
- Add remaining carrot batter, then top with remaining cheesecake mixture.
- Swirl gently with a knife or skewer.
- Bake 35–40 minutes until golden and set.
- Cool completely before slicing.
Notes
- Use freshly shredded carrots for best texture.
- Allow cream cheese to reach room temperature before mixing.
- Chill before slicing for clean cuts.
- Store in refrigerator up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 323
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg