Carrot Cake Cheesecake Bars (Print Version)
Sweet carrot bars combined with creamy cheese swirl, ideal for spring celebrations and Easter dinners.
# Ingredients:
Carrot Cake Base
01 -
1/2 cup unsalted butter, melted
02 -
1 cup light brown sugar
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
1 cup shredded carrots
Cream Cheese Swirl
10 -
4 ounces cream cheese, room temperature
11 -
1/4 cup granulated sugar
12 -
1 large egg yolk
13 -
3/4 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Spray an 8x8-inch baking pan with non-stick cooking spray and optionally line with parchment paper for easy removal.
02 -
Melt butter in a microwave-safe dish. In a medium bowl, combine melted butter and brown sugar, then blend in the egg and vanilla extract. Stir in flour, cinnamon, baking powder, and salt until fully incorporated. Fold in shredded carrots.
03 -
In a separate bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
04 -
Pour half of the carrot batter into the baking pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter without swirling. Then, drop spoonfuls of remaining carrot batter around the cream cheese mixture, followed by the remaining cream cheese mixture. Use a knife to swirl the mixtures gently together.
05 -
Bake for 35-40 minutes until edges are golden brown and the center has minimal jiggle. Cool completely before cutting and store airtight in the refrigerator.
# Notes:
01 -
For easier slicing, lining the pan with parchment paper is recommended. Bars are best served chilled.