why make this recipe
This carrot cake cream cheese bar is rich, moist, and easy to make. It gives the warm spice of carrot cake with a creamy swirl of tangy cream cheese. You can make it for a weeknight dessert, a potluck, or a simple treat. The bars are easy to cut and share.
introduction
These bars blend soft carrot cake and a smooth cream cheese layer. They bake in one pan and slice into neat squares. If you like carrot desserts, try carrot cake cookies recipe for another sweet treat.
how to make Irresistibly Indulgent Carrot Cake Cream Cheese Bars
Make the batter, add grated carrots, and press half into a pan. Beat the cream cheese mixture and spread it over the cake layer. Top with the rest of the cake batter and bake until set. Let cool, then cut into bars.
Ingredients :
- 1 cup light brown sugar (adds deep, caramel-like sweetness to the cake.)
- 0.5 teaspoon kosher salt (enhances the flavors of all the ingredients.)
- 1 teaspoon vanilla extract (brings warmth and depth.)
- 1 cup all-purpose flour (provides structure.)
- 1 teaspoon ground cinnamon (adds a cozy, warming spice.)
- 0.5 teaspoon ground nutmeg (adds a hint of earthiness.)
- 0.5 teaspoon baking powder (ensures light, airy texture.)
- 1 large egg (binds ingredients together.)
- 0.5 cup unsalted butter (creates a tender crumb.)
- 1 cup freshly grated carrots (adds moisture and nutrition.)
- 4 ounces cream cheese (softened) (provides a creamy, tangy swirl.)
- 1 large egg yolk (adds richness.)
- 0.5 cup granulated sugar (sweetens the cream cheese mixture.)
Directions :
Step-by-Step Instructions for Carrot Cake Cream Cheese Bars
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment.
- In a bowl, beat 0.5 cup unsalted butter with 1 cup light brown sugar until smooth.
- Add 1 large egg and 1 teaspoon vanilla extract. Mix until combined.
- In another bowl, whisk 1 cup all-purpose flour, 0.5 teaspoon baking powder, 0.5 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground nutmeg.
- Stir the dry mix into the wet mix until just combined.
- Fold in 1 cup freshly grated carrots.
- Press half of the carrot batter into the prepared pan in an even layer.
- For the cream cheese layer, beat 4 ounces cream cheese with 0.5 cup granulated sugar until smooth.
- Add 1 large egg yolk and 0.5 teaspoon vanilla extract, then mix until silky.
- Spread the cream cheese mixture over the pressed carrot layer.
- Drop spoonfuls of the remaining carrot batter over the cream cheese and gently spread to cover.
- Bake for 30–35 minutes, until the top is light golden and a toothpick in the cake layer comes out with a few moist crumbs.
- Cool completely in the pan on a rack. Chill if you want firmer slices.
- Lift from the pan and cut into squares.
how to serve Irresistibly Indulgent Carrot Cake Cream Cheese Bars
Serve at room temperature or slightly chilled. Dust with a little powdered sugar or top with a small dollop of whipped cream. These bars pair well with coffee or a glass of milk.
how to store Irresistibly Indulgent Carrot Cake Cream Cheese Bars
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze arranged in a single layer with parchment between squares for up to 1 month. Thaw in the fridge before serving.
tips to make Irresistibly Indulgent Carrot Cake Cream Cheese Bars
- Use freshly grated carrots for the best texture and moisture.
- Do not overmix the batter; mix until just combined.
- Soften the cream cheese to room temperature to avoid lumps.
- Cool fully before cutting to get clean edges.
- Check baking time early; oven temps vary.
variation (if any)
- Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
- Stir in 1/3 cup raisins or shredded coconut for extra flavor.
- For a lighter version, use half the butter and add 1/4 cup applesauce.
FAQs
Q: Can I make these bars without nuts?
A: Yes. The base recipe has no nuts, so you can keep them nut-free or skip nuts in the variation.
Q: Can I use store-bought shredded carrots?
A: You can, but fresh grated carrots give better moisture and texture.
Q: Do I need to chill the bars before slicing?
A: Chilling helps make cleaner slices, but you can also cut them at room temperature once fully cooled.
Q: Can I double the recipe?
A: Yes. Use a 9×13 inch pan and watch the baking time; it will take longer to bake through.
Carrot Cake Cream Cheese Bars
Ingredients
Cake Ingredients
- 1 cup light brown sugar Adds deep, caramel-like sweetness to the cake.
- 0.5 teaspoon kosher salt Enhances the flavors of all the ingredients.
- 1 teaspoon vanilla extract Brings warmth and depth.
- 1 cup all-purpose flour Provides structure.
- 1 teaspoon ground cinnamon Adds a cozy, warming spice.
- 0.5 teaspoon ground nutmeg Adds a hint of earthiness.
- 0.5 teaspoon baking powder Ensures light, airy texture.
- 1 large egg Binds ingredients together.
- 0.5 cup unsalted butter Creates a tender crumb.
- 1 cup freshly grated carrots Adds moisture and nutrition.
Cream Cheese Layer
- 4 ounces cream cheese (softened) Provides a creamy, tangy swirl.
- 1 large egg yolk Adds richness.
- 0.5 cup granulated sugar Sweetens the cream cheese mixture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch pan or line it with parchment.
- In a bowl, beat the unsalted butter with light brown sugar until smooth.
- Add the egg and vanilla extract. Mix until combined.
- In another bowl, whisk together flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg.
- Stir the dry mix into the wet mix until just combined.
- Fold in the freshly grated carrots.
- Press half of the carrot batter into the prepared pan in an even layer.
Cream Cheese Layer
- Beat the cream cheese with granulated sugar until smooth.
- Add the egg yolk and another 0.5 teaspoon of vanilla extract, then mix until silky.
- Spread the cream cheese mixture over the pressed carrot layer.
- Drop spoonfuls of the remaining carrot batter over the cream cheese and gently spread to cover.
Baking
- Bake for 30-35 minutes, until the top is light golden and a toothpick in the cake layer comes out with a few moist crumbs.
- Cool completely in the pan on a rack. Chill if you want firmer slices.
- Lift from the pan and cut into squares.