Description
Delight in these moist and flavorful Carrot Cake Cream Cheese Bars, featuring freshly grated carrots, warm spices, and a luscious cream cheese swirl topped with a buttery crumb. Perfect for gatherings or a sweet indulgence at any time.
Ingredients
Scale
Carrot Cake Batter
- 2 cups grated carrots
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/2 teaspoon salt
Cream Cheese Swirl
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, granulated sugar, and eggs until the mixture becomes frothy. Then add the vegetable oil and mix well to combine all wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift or mix together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt to ensure even distribution of leavening agents and spices.
- Form Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the batter tender. Then, fold in the grated carrots evenly throughout the batter.
- Prepare Cream Cheese Mixture: In another bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and continue mixing until fully incorporated and smooth.
- Assemble in Pan: Pour the carrot cake batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cream cheese mixture on top of the batter. Use a knife or skewer to swirl the cream cheese into the batter for a marbled effect or spread it evenly if preferred.
- Make Crumb Topping: In a small bowl, combine flour and granulated sugar. Pour the melted unsalted butter over the dry ingredients and mix until coarse crumbs form. Sprinkle this crumb topping evenly over the cream cheese layer.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, but not wet batter.
- Cool and Serve: Once baked, allow the bars to cool completely in the pan to set fully before slicing into 15 bars for serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cream cheese swirl.
- Grate fresh carrots finely for even distribution and moisture.
- The crumb topping can be omitted if you prefer a smoother top.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill bars before cutting.
