Name: Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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, melted; 1 cup freshly grated carrots; 4 ounces cream cheese, softened; 1 large egg yolk; 0.5 cup granulated sugar

Introduction

Bright orange carrots meet a creamy, tangy swirl in these indulgent Carrot Cake Cream Cheese Bars. This dessert combines the comforting spices and moist texture of classic carrot cake with the ease of a handheld treat. Perfect for sharing or a cozy night in, it’s a delicious way to enjoy a homemade sweet with a veggie twist.

A close-up view of two stacked dessert bars showing three distinct layers: the bottom layer is a moist, crumbly brown base mixed with visible orange carrot shreds; the middle layer is a thick, creamy, smooth white filling; the top layer is a light brown crumbly sprinkle with some browned spots and scattered orange carrot bits, giving a textured look. More dessert bars blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

4 ounces cream cheese, softened

1 large egg yolk

0.5 cup granulated sugar

Instructions

Step 1: 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.

Step 2: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then let it cool slightly.

Step 3: Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon kosher salt, and 1 teaspoon vanilla extract until fully combined.

Step 4: Sift in 1 cup of all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Stir gently until just mixed.

Step 5: Fold in 1 cup of freshly grated carrots until evenly distributed in the batter.

Step 6: In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup granulated sugar until smooth and creamy.

Step 7: Pour the carrot cake batter into the prepared pan, then dollop and swirl the cream cheese mixture over the top using a knife or skewer.

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Allow the bars to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.

Tips & Variations

Use freshly grated carrots for the best moisture and flavor; pre-shredded carrots tend to be drier.

Add chopped walnuts or pecans for some crunch and added texture.

Swap half the all-purpose flour for whole wheat flour for a nuttier taste and extra fiber.

If you prefer a tangier cream cheese topping, add a teaspoon of lemon juice to the mixture.

FAQs

Can I use shredded carrots from a bag instead of fresh?

While pre-shredded carrots can work, fresh grated carrots provide more moisture and better flavor, making the bars softer and more delicious.

How do I know when the bars are fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a few minutes longer.