Description
These carrot cake bars with a creamy swirl deliver classic spice-cake flavor in an easy, sliceable dessert. You get soft, moist bars layered with tangy cream cheese — perfect for sharing, packing, or sneaking straight from the fridge.
Ingredients
Scale
Carrot Cake Base
- 1 cup packed brown sugar — adds rich sweetness and moisture
- ½ teaspoon kosher salt — sharpens overall flavor
- 1 teaspoon vanilla extract — rounds out the sweetness
- 1 cup all-purpose flour — gives structure without heaviness
- 1 teaspoon ground cinnamon — warm spice backbone
- ½ teaspoon ground nutmeg — subtle earthy warmth
- ½ teaspoon baking powder — gentle lift for tender texture
- 1 large egg — binds the mixture
- ½ cup butter, melted — ensures a soft crumb
- 1 cup finely shredded carrots — moisture and natural sweetness
Cream Cheese Layer
- 4 ounces cream cheese, softened — creamy tangy topping
- 1 large egg yolk — adds richness and silkiness
- ½ cup granulated sugar — balances the tang
Instructions
- Prepare the pan: Heat your oven to 350°F (175°C). Line an 8×8-inch baking dish with foil or parchment and lightly grease it for easy removal later.
- Build the wet mixture: Place melted butter in a large bowl and allow it to cool slightly. Add brown sugar, salt, vanilla, and the egg. Whisk until smooth and glossy.
- Add dry ingredients: Sprinkle in flour, baking powder, cinnamon, and nutmeg. Stir gently just until incorporated — avoid overworking the batter.
- Incorporate carrots: Fold shredded carrots into the mixture until evenly distributed.
- Mix the cream cheese swirl: In another bowl, beat softened cream cheese with egg yolk and granulated sugar until creamy and lump-free.
- Assemble: Spread the carrot batter evenly into the prepared pan. Spoon dollops of the cream cheese mixture across the surface and swirl lightly with a knife to create ribbons.
- Bake: Transfer to the oven and bake for 25–30 minutes. The center should look set and a tester inserted should come out clean or with a few moist crumbs.
- Cool and slice: Let the bars cool fully in the pan — about 2 hours — before lifting out and cutting into squares.
Notes
- Freshly grated carrots give the best moisture and flavor.
- Mix only until ingredients combine to keep bars tender.
- Refrigerate leftovers in a sealed container for up to five days.
- Bars slice more cleanly once chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg