Description
These Carrot Cake Cream Cheese Bars offer a perfect marriage of deep, earthy spices and a creamy cheesecake swirl, featuring a moist carrot base and a light, tangy topping. Every bite delivers a complex profile of toasted nuts, sweet carrots, and zesty citrus notes.
Ingredients
Scale
1.5 cups All-Purpose Flour
2 cups Grated Fresh Carrots
1 cup Brown Sugar (Packed)
1/2 cup Vegetable Oil or Melted Butter
2 Large Eggs
1 tsp Cinnamo
1 tsp Ginger
1 tsp Nutmeg
8 oz Full-Fat Cream Cheese
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
1/2 cup Chopped Walnuts or Pecans
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices
- In a larger bowl, beat the eggs and brown sugar until fluffy, then stream in the oil and vanilla
- Fold in the grated carrots and chopped nuts until evenly distributed
- Add the flour mixture slowly, stirring until just combined
- In a separate bowl, beat the cream cheese, granulated sugar, and egg yolk until smooth
- Spread the carrot batter in the prepared pan, dollop the cream cheese mixture on top, and swirl together
- Bake for 30 to 35 minutes until a toothpick comes out clea
- Allow to cool completely before slicing into squares
Notes
Use freshly grated carrots for better moisture and flavor.
Let the bars chill completely for clean cuts.
The bars taste better after sitting for a day for spices to meld.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg