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Carrot Cake Cream Cheese Bars

Delicious Carrot Cake Cream Cheese Bars That Wow Every Bite

These Carrot Cake Cream Cheese Bars are a delightful, wholesome treat that combines rich flavors and sneaks in vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup Light Brown Sugar Can substitute with coconut sugar for less processed option.
  • 1/2 teaspoon Kosher Salt Adjust if using table salt due to stronger salinity.
  • 1 teaspoon Vanilla Extract Use almond extract for a different flavor base.
  • 1 cup All-Purpose Flour Substitute with whole wheat flour or gluten-free blend if desired.
  • 1 teaspoon Ground Cinnamon Freshly ground is better than pre-ground.
  • 1/4 teaspoon Ground Nutmeg Use sparingly; fresh nutmeg has a more potent flavor.
  • 1 teaspoon Baking Powder Check expiration for effectiveness.
  • 1 large Large Egg Can use a flax egg for a vegan alternative.
  • 1/2 cup Unsalted Butter Substitute with coconut oil or vegan butter for dairy-free.
  • 1 cup Freshly Grated Carrots Fresh preferred for moisture retention.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese (softened) Use cashew cream for a non-dairy option.
  • 1 large Large Egg Yolk Omit for a vegan version.
  • 1/4 cup Granulated Sugar Can use honey or agave nectar, reducing the quantity.

Equipment

  • Oven
  • Mixing Bowl
  • Microwave
  • baking pan
  • Spatula
  • Whisk
  • Sifter

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 spritzing it with cooking spray.
  2. Melt ½ cup of unsalted butter in the microwave for about 30 seconds, then allow it to cool slightly.
  3. In the melted butter bowl, whisk together the large egg, light brown sugar, kosher salt, and vanilla extract until smooth, about 1-2 minutes.
  4. Sift in the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg into the wet mixture and fold until just combined.
  5. Fold in the freshly grated carrots until evenly distributed.
  6. In a separate bowl, beat the softened cream cheese with the large egg yolk and granulated sugar until smooth and creamy.
  7. Pour the carrot batter into the prepared baking pan, dollop the cream cheese mixture on top, and swirl gently with a knife.
  8. Bake for 25 to 30 minutes until a toothpick comes out clean or with a few moist crumbs.
  9. Let the pan cool on a wire rack for at least 2 hours before slicing into squares.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg

Notes

Freshly grated carrots ensure maximum moisture and flavor. Avoid overmixing for the lightest texture, and let the bars cool completely before slicing for best results.

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