These Carrot Cake Bars with Cream Cheese Swirl are a show stopper dessert for Easter or anytime – everyone will be in awe of the layered bars asking for the recipe!
Whoa! Who’s ready for a delicious dessert using ingredients you probably already have at home? The best part is we use FRESH carrots! It’s bursting with that delicious carrot cake flavor, tied with blondie bar, and who doesn’t love a cream cheese swirl?
If you’ve ever made a brownie mix or homemade brownie recipe you know how good this cream cheese mixture is! Mix it with this delicious carrot cake recipe that is in bar form, you’ll want to eat it before it cools completely, but trust me, wait until it’s room temperature and then grab a bar and enjoy! Love carrot cake? You’ll definitely love this recipe!
ingredients for Carrot Cake Bars
- 1 stick unsalted butter – melted
- 1 cup light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded carrots
For the cheesecake swirl, you’ll need
- 4 oz cream cheese – room temperature
- 1/4 cup sugar
- 1 egg yolk
- 3/4 tsp vanilla extract
how to make Carrot Cake Bars
- Preheat your oven to 350 degrees. Then prep your pan, we suggest using an 8×8 pan for the best results. You can line or prep it to be nonstick.
- Combine the ingredients for the carrot cake bars and then prepare the cream cheese swirl filling.
Pour about half of the carrot cake batter into the pan and spread it out with a spatula. Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.
Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
Cool completely before cutting. Store airtight in the refrigerator, they are delicious from the fridge!
more carrot desserts
This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.
Carrot Cake Bars with Cream Cheese Swirl
These Carrot Cake Bars with Cream Cheese Swirl are a show stopper dessert for Easter or anytime – everyone will be in awe of the layered bars asking for the recipe!
Carrot Cake Bars
- 1 cup light brown sugar
- 1 stick unsalted butter (melted)
- 1 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
Cheesecake Swirl
- 4 oz cream cheese (room temperature)
- 1/4 cup sugar
- 1 egg yolk
- 3/4 tsp vanilla extract
Carrot cake bars batter:
- Preheat oven to 350 degrees.
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Prepare an 8×8 baking pan with nonstick spray and set aside. For easy removal add parchment paper.
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Melt the butter in a microwave-safe dish.
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In a medium-sized bowl, add the melted butter and brown sugar and mix to combine.
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Stir in the egg and vanilla.
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Add in the flour, cinnamon, baking powder, and salt and stir again until completely combined.
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Fold in the shredded carrots. Set aside.
Cheesecake swirl:
- In a medium-sized bowl, add in the cream cheese, sugar, egg yolk, and vanilla and mix until smooth and creamy.
- Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
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Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.
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Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
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Cool completely before cutting. Store airtight in the refrigerator, they are delicious from the fridge!
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