Description
These Carrot Cake Bars with Cream Cheese Frosting offer a moist, flavorful twist on the classic dessert. Made with freshly grated carrots, warm spices, and a velvety cream cheese swirl, they are perfect for any occasion and easy to prepare in one pan.
Ingredients
Scale
For the Batter
- 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
For the Cream Cheese Swirl
- 4 ounces cream cheese (softened)
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat and prepare pan: 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 to prevent sticking.
- Melt butter: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then let it cool slightly to avoid cooking the egg in the next step.
- Mix wet ingredients and sugar: Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until the mixture is smooth and combined.
- Add dry ingredients: Sift in 1 cup of all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Stir gently to combine without overmixing.
- Fold in carrots: Gently fold in 1 cup of freshly grated carrots until evenly dispersed throughout the batter.
- Prepare cream cheese swirl: In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth and creamy.
- Combine and swirl: Pour the carrot cake batter into the prepared pan, then dollop and swirl the cream cheese mixture evenly over the top using a knife or skewer to create a marbled effect.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bars to cool at room temperature for at least 2 hours. Then lift the bars from the pan using the foil edges and slice into squares.
Notes
- Use freshly grated carrots for optimal moisture and natural sweetness.
- Avoid overmixing the batter to maintain a tender, light texture.
- Store the bars in an airtight container in the refrigerator for up to 5 days to keep them fresh.
