Carrot Cake Bars - Bestrecipe005

  • 1/2 cup butter melted
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded carrots

  • 4 ounces cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

  1. Preheat oven to 350 degrees. Spray an 8×8 baking pan with
    non-stick spray and set aside. Line the pan with parchment paper.

  1. Place the butter in a microwave-safe bowl. Microwave for 30
    seconds. If needed, microwave another 15 seconds to melt the butter completely.
  2. In a medium bowl, add the melted butter and brown sugar. Mix
    to combine.
  3. Stir in the egg and vanilla extract.
  4. Add in the flour, cinnamon, baking powder, and salt. Stir
    until completely combined.
  5. Fold in the shredded carrots. Set aside.

  1. In a medium bowl, add in the cream cheese and sugar. Beat
    with a hand mixer until smooth. 
  2. Add in the egg yolk and vanilla extract. Beat until smooth
    and creamy.

  1. Add about half of the carrot cake batter into the pan and
    spread it out with an off-set spatula.
  2. Add half of the cheesecake batter to the carrot cake batter.
    Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl
  3. Add the remaining carrot cake batter on top of the
    cheesecake batter and around the cheesecake batter.
  4. Add the remaining cheesecake batter by adding dollops on top
    of the carrot cake batter.
  5. Using a knife or skewer, swirl the batters together. Swirl
    as much or as little as you like.
  6. Bake for about 35-40 minutes until the edges are golden
    brown. There will be very little jiggle to the center.
  7. Cool completely before cutting. Store in an airtight
    container in the refrigerator.

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