Description
These Carrot Cake Bars are a delicious twist on classic carrot cake, combining a moist, spiced carrot-infused batter with a creamy vanilla cream cheese topping. Perfectly balanced with cinnamon and nutmeg, these bars offer a delightful texture and flavor in every bite. Ideal for dessert or a sweet snack, they bake up into a soft, melt-in-your-mouth treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cream Cheese Topping
- 6 ounces block-style cream cheese, room temperature
- â…“ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk, room temperature
Carrot Cake Bars
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted and cooled slightly
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¾ cup finely shredded carrots, packed
Instructions
- Prepare the Cream Cheese Topping: In a medium bowl, beat together the cream cheese, â…“ cup granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, ground cinnamon, and ground nutmeg to evenly combine the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, mix the melted butter with the light brown sugar and ¼ cup granulated sugar until well combined. Add the egg and vanilla extract, and whisk until smooth.
- Add Carrots and Dry Ingredients: Stir the shredded carrots into the wet mixture, then gradually fold in the dry ingredients until just combined, being careful not to overmix the batter.
- Assemble in Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan. Spread half of the carrot cake batter evenly in the pan. Carefully spoon the cream cheese mixture over the batter and gently spread it to cover completely. Dollop the remaining batter over the cream cheese layer and lightly spread to cover the top.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the cake layer (avoiding the cream cheese layer) comes out clean and the cream cheese layer is set.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack before cutting into 9 squares to serve.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for better mixing.
- Do not overmix the batter to keep the bars tender and moist.
- Use fresh finely shredded carrots for best texture and sweetness.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- To make slicing easier, chill the bars before cutting.
