Carrot Cake Bars Cheesecake Swirl (Print)
Soft carrot bars swirled with creamy cheesecake and cinnamon, perfect for sharing or an afternoon sweet.
# What You'll Need:
→ Carrot Cake Bars
01 -
1/2 cup melted butter
02 -
1 cup packed light brown sugar
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
1 cup shredded carrots
→ Cheesecake Swirl
10 -
4 ounces room temperature cream cheese
11 -
1/4 cup granulated sugar
12 -
1 large egg yolk
13 -
3/4 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (180°C). Spray an 8x8-inch baking pan with non-stick spray or line it with parchment paper and lightly spray.
02 -
Place butter in a microwave-safe bowl and microwave until melted, stirring every 15 seconds. In a medium bowl, mix the melted butter with light brown sugar. Stir in the egg and vanilla extract. Add the flour, cinnamon, baking powder, and salt, mixing until combined. Fold in the shredded carrots and set aside.
03 -
In a medium bowl, beat the cream cheese and granulated sugar with a hand mixer until smooth. Add the egg yolk and vanilla extract, and beat until creamy and fully incorporated.
04 -
Spread half the carrot cake batter into the prepared pan using an offset spatula. Drop dollops of half the cheesecake batter over the carrot cake batter. Add the remaining carrot cake batter, spreading it on top. Finish with the remaining cheesecake batter, adding dollops over the surface.
05 -
Using a knife or skewer, swirl the carrot cake and cheesecake batters together to create a marbled effect.
06 -
Bake for 35-40 minutes, or until the edges are golden brown and the center has minimal jiggle. Cool completely before cutting into bars. Store in an airtight container in the refrigerator.
# Additional Notes:
01 -
Ensure the cream cheese is at room temperature for a smoother cheesecake swirl.