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Carrot Cake Cream Cheese Bars

Delicious Carrot Cake Cream Cheese Bars for a Cozy Treat

Irresistible Carrot Cake Cream Cheese Bars combining warm spices and fresh carrots, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Light Brown Sugar Try using coconut sugar for a healthier option.
  • 0.25 teaspoon Kosher Salt Regular salt can be used if not available.
  • 1 teaspoon Vanilla Extract Essential for flavor—no substitutes recommended.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Ground Cinnamon You might try using pumpkin pie spice for a different flavor.
  • 0.5 teaspoon Ground Nutmeg You can omit or replace it with allspice if necessary.
  • 1 teaspoon Baking Powder Avoid substitutions for best results.
  • 1 Large Egg Use applesauce or a flax egg for an egg-free version.
  • 0.5 cup Unsalted Butter Coconut oil can be used for a dairy-free alternative.
  • 1.5 cups Freshly Grated Carrots Avoid pre-packaged shredded carrots for the best flavor.
For the Cream Cheese Layer
  • 8 ounces Cream Cheese (Softened) Mascarpone can be substituted for a different profile.
  • 1 Large Egg Yolk Omit for a lighter version.
  • 0.25 cup Granulated Sugar Essential for balancing flavors.

Equipment

  • 8x8 inch Baking Pan
  • microwave-safe bowl
  • mixing bowls
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with non-stick foil.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl until smooth and bubbly, then cool slightly.
  3. Whisk the melted butter with one large egg, 1 cup of light brown sugar, ¼ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until creamy.
  4. In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Gradually mix into the wet ingredients.
  5. Fold in 1 ½ cups of freshly grated carrots until evenly distributed.
  6. In another bowl, beat 8 ounces of softened cream cheese with one large egg yolk and ¼ cup of granulated sugar until smooth.
  7. Pour the carrot batter into the prepared baking pan and dollop the cream cheese mixture over the top, swirling gently.
  8. Bake for 25 to 30 minutes, checking with a toothpick for doneness.
  9. Cool in the pan for at least 2 hours on a wire rack before slicing into squares.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Use freshly grated carrots for maximum moisture and flavor. Avoid overmixing to prevent dense bars. Allow bars to cool completely for better slicing.

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