Introduction

These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine the comforting flavors of classic carrot cake with a smooth, tangy cream cheese swirl. Easy to make and perfect for sharing, they offer a delightful way to enjoy a beloved dessert in bar form. With fresh carrots and warm spices, they’re sure to be a hit at any occasion.

The image shows a close-up of two stacked dessert squares with three layers. The bottom layer is a dense, coarse-textured brown base mixed with small bits of orange, likely carrot, forming a crunchy foundation. The middle layer is a thick, smooth, creamy white filling, sitting evenly over the base. The top layer features a finely crumbed, golden-brown crust, sprinkled with small pieces of orange carrot and a dusting of sugar or spice that sparkles under the light. The stacked squares are set against a white marbled surface, with more similar pieces blurred in the background to highlight the focus on the front two squares. photo taken with an iphone --ar 4:5 --v 7

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 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 all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Stir gently until just combined.

Step 5: Fold in 1 cup freshly grated carrots until evenly dispersed throughout the batter.

Step 6: In a separate bowl, beat 4 ounces softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth.

Step 7: Pour the carrot cake batter into the prepared pan and dollop the cream cheese mixture over the top. Use a knife or skewer to swirl it gently through the batter.

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the bars to cool at room temperature for at least 2 hours before lifting out of the pan and slicing into squares.

Tips & Variations

For extra texture, add ½ cup chopped walnuts or pecans to the batter.

Use freshly grated carrots for the best moisture and flavor; avoid pre-shredded carrots that may be dry.

If you prefer a sweeter cream cheese swirl, increase the granulated sugar to ⅔ cup.

To make these bars gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

FAQs

Can I use shredded carrots from a store-bought bag?

While you can use pre-shredded carrots, freshly grated carrots tend to provide better moisture and flavor, making the bars more tender and delicious.

How do I know when the bars are done baking?

Insert a toothpick into the center of the bars. If it comes out clean or with just a few moist crumbs, the bars are done. Avoid overbaking to keep them soft and moist.