Carrot Cake Cream Cheese Bars (Printable)
Moist spiced carrot cake swirled with rich cream cheese filling creates these irresistible dessert bars. Perfect for spring gatherings.
# What You'll Need:
→ Carrot Cake Layer
01 - 1 cup all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/2 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1 tsp vanilla extract
12 - 1 1/2 cups finely grated carrots
13 - 1/2 cup crushed pineapple, well-drained (optional)
14 - 1/3 cup chopped walnuts or pecans (optional)
→ Cream Cheese Layer
15 - 8 oz cream cheese, softened
16 - 1/3 cup granulated sugar
17 - 1 large egg
18 - 1/2 tsp vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
03 - In a large bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and incorporated.
04 - Fold in the grated carrots, drained pineapple, and nuts if using until evenly distributed throughout the batter.
05 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Set batter aside.
06 - In a separate bowl, beat cream cheese until smooth and creamy. Add sugar, egg, and vanilla; blend until completely lump-free.
07 - Spread 2/3 of the carrot cake batter into the prepared pan. Pour the cream cheese mixture evenly over the top. Dollop the remaining carrot cake batter over the cream cheese layer.
08 - Use a knife or skewer to gently swirl the batters together in a figure-eight pattern for a marbled effect. Do not over-swirl.
09 - Bake for 38-42 minutes, or until a toothpick inserted in the center comes out mostly clean with moist crumbs.
10 - Cool completely in the pan. Refrigerate for 2 hours for easier slicing. Cut into bars and serve chilled or at room temperature.
# Expert Tips:
01 -
- The marbled swirl looks impressive but takes zero skill to achieve
- These bars travel beautifully and actually taste better after chilling overnight
02 -
- Overmixing the carrot cake batter will make these bars tough so stop as soon as the flour disappears
- The cream cheese layer must be completely lump free or your swirl will look bumpy instead of smooth
03 -
- Grate your carrots by hand instead of buying pre grated which are too dry and tough
- Really drain that pineapple well between paper towels or your bars will be too dense