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Carrot Cake Cream Cheese Bars

Moist Carrot Cake Cream Cheese Bars for Sweet Indulgence

These Carrot Cake Cream Cheese Bars blend carrots and cream cheese for a moist and delicious dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Light Brown Sugar Substitution: Coconut sugar for a lower glycemic option.
  • 0.5 teaspoon Kosher Salt Substitution: Regular table salt.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract for a different flavor twist.
  • 1 cup All-Purpose Flour Substitution: Gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Ground Cinnamon Substitution: Pumpkin pie spice for added warmth.
  • 0.5 teaspoon Ground Nutmeg Substitution: Cloves for a spicier flavor.
  • 1 teaspoon Baking Powder
  • 1 large Egg Substitution: Flaxseed meal mixed with water for a vegan alternative.
  • 0.5 cup Unsalted Butter Substitution: Coconut oil for a dairy-free variant.
  • 1 cup Freshly Grated Carrots Note: Avoid pre-packaged shredded carrots as they can be drier.
For the Cream Cheese Swirl
  • 4 ounces Cream Cheese (Softened) Substitution: Greek yogurt for a lighter option.
  • 1 large Egg Yolk
  • 0.5 cup Granulated Sugar Substitution: Stevia or monk fruit for lower calorie options.

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk
  • spatula
  • knife
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Carrot Cake Cream Cheese Bars
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan lined with aluminum foil and sprayed with cooking spray.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl, let it cool slightly.
  3. Whisk together melted butter, 1 large egg, 1 cup of light brown sugar, ½ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until smooth.
  4. Sift in 1 cup of all-purpose flour, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg, and gently stir.
  5. Fold in 1 cup of freshly grated carrots until evenly distributed.
  6. In a separate bowl, beat together 4 ounces of softened cream cheese, 1 large egg yolk, and ½ cup of granulated sugar until smooth.
  7. Pour the carrot cake batter into the prepared pan and swirl in the cream cheese mixture.
  8. Bake for 25 to 30 minutes until lightly golden and a toothpick comes out clean.
  9. Cool at room temperature for at least 2 hours before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 2500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Freshly grated carrots enhance moisture and taste. Do not overmix the batter for best texture.

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