Description
Soft and moist carrot cake bars swirled with a rich cream cheese layer, combining warm spices and creamy sweetness into an indulgent and comforting dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- Cream Cheese Layer:
- 250g (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F) and line a baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Combine dry ingredients with wet ingredients until just mixed.
- Fold in grated carrots and optional nuts.
- In a separate bowl, beat cream cheese and sugar until smooth, then mix in egg and vanilla.
- Pour most of the carrot batter into the prepared pan.
- Spread cream cheese mixture over the batter.
- Add remaining carrot batter on top and swirl gently with a knife.
- Bake for 30–35 minutes until the center is set.
- Cool completely before slicing into bars.
Notes
- Do not overmix the batter to keep the bars soft and tender.
- Add raisins or shredded coconut for extra texture.
- Increase spices or add ginger for a stronger flavor.
- Top with a light cream cheese glaze for added sweetness.
- Store in the refrigerator for up to 5 days.
- Let sit at room temperature before serving for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
