Description
These Carrot Cake Cream Cheese Bars combine the moist, warmly spiced goodness of traditional carrot cake with a luscious cream cheese swirl, all baked in a convenient bar form. Perfect for dessert or a special snack, these bars provide the classic flavors of cinnamon, ginger, and allspice with a soft, creamy topping that’s easy to prepare and share.
Ingredients
Scale
Carrot Cake Batter
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 2 to 3 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 cup grated carrots, loosely packed
Cream Cheese Swirl
- 4 ounces brick-style cream cheese, softened to room temperature
- 1 egg yolk
- ¼ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil for easier cleanup, then spray the foil with cooking spray to prevent sticking.
- Melt Butter: In a large microwave-safe bowl, melt the unsalted butter by heating on high power for about 1 minute. Allow it to cool slightly so it doesn’t scramble the egg in the next step.
- Combine Wet Ingredients: Add the large egg, light brown sugar, cinnamon, ground ginger, allspice, ground cloves, and vanilla extract to the melted butter. Whisk everything together until well combined.
- Add Dry Ingredients: Stir in the all-purpose flour and kosher salt to the wet mixture. Mix just until combined to avoid overmixing and tough bars.
- Fold in Carrots: Gently fold the freshly grated carrots into the batter, ensuring an even distribution without overworking the mixture.
- Pour Batter into Pan: Transfer the carrot cake batter into the prepared pan and smooth the surface evenly using a spatula.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, egg yolk, and granulated sugar together with an electric mixer on high speed until the mixture is smooth and fluffy, about 4 minutes.
- Swirl Cream Cheese Mixture: Dollop the cream cheese mixture evenly over the carrot cake batter. Using a butter knife or spatula, lightly swirl the cream cheese into the batter to create a marbled effect. Avoid mixing too deeply.
- Bake: Bake the bars in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the bars to cool in the pan at room temperature, uncovered, for at least 2 hours, allowing them to set properly. For best results, let them cool overnight before slicing into 16 bars and serving.
Notes
- Use freshly grated carrots for the best texture and moisture in the bars.
- Do not overmix the batter to keep the bars tender.
- Chilling the cream cheese before baking ensures a thicker, more distinct swirl.
- For easier slicing, refrigerate the cooled bars before cutting.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
