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Carrot Cake Cream Cheese Bars

Delightful Carrot Cake Cream Cheese Bars for Family Fun

Enjoy these Carrot Cake Cream Cheese Bars as a delightful dessert that seamlessly blends sweet carrots with cream cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup Light Brown Sugar Adds deep, caramel-like sweetness to the bars.
  • 0.5 teaspoon Kosher Salt Enhances the flavors of all ingredients.
  • 1 teaspoon Vanilla Extract Provides warmth and depth of flavor.
  • 1.5 cups All-Purpose Flour Gives structure to the bars; consider using gluten-free flour as a substitution.
  • 1 teaspoon Ground Cinnamon Adds cozy spice; you can use nutmeg for a bolder flavor.
  • 0.25 teaspoon Ground Nutmeg Complements cinnamon; optional but recommended for that warm touch.
  • 1 teaspoon Baking Powder Ensures the bars have a light and airy texture.
  • 1 large Egg Binds the ingredients together; can be substituted with a flax egg for a vegan version.
  • 0.5 cup Unsalted Butter Creates a tender crumb; coconut oil can be a dairy-free option.
  • 1 cup Freshly Grated Carrots Introduces moisture and nutrition; avoid pre-shredded for best results.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese (softened) Adds a creamy, tangy swirl; vegan cream cheese can be used as a substitute.
  • 1 large Egg Yolk Enhances richness in the cream cheese mixture; omit for an egg-free version.
  • 0.5 cup Granulated Sugar Sweetens the cream cheese; adjust according to your taste preference.

Equipment

  • 8x8-inch baking pan
  • Microwave-safe bowl
  • Mixing Bowl
  • Whisk
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with non-stick foil, lightly greased.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl for about 1 minute and allow to cool slightly.
  3. Whisk together the melted butter, one large egg, light brown sugar, kosher salt, and vanilla extract until smooth.
  4. Sift in the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg, stirring gently until just mixed.
  5. Fold in 1 cup of freshly grated carrots gently to the batter.
  6. In another bowl, beat together the softened cream cheese, egg yolk, and granulated sugar until smooth and fluffy.
  7. Spread the carrot cake batter evenly into the prepared baking pan and dollop the cream cheese mixture on top, swirling gently.
  8. Bake for 25-30 minutes; they are done when a toothpick comes out clean or with a few moist crumbs.
  9. Cool in the pan for at least 2 hours before lifting out and slicing into squares.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Use fresh, firm carrots for the best flavor; don't overmix the batter to maintain a tender texture.

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