Carrot Cake Cream Cheese Bars
These Easy Carrot Cake Cream Cheese Bars are a delightful handheld treat! A moist, warmly spiced carrot cake base is swirled with a luscious, creamy cream cheese layer. Perfect for Easter, fall gatherings, or any time you crave a little sweetness with a touch of nostalgia. For another delicious bar recipe, try our Better Than Anything Bars.
Servings: 16 bars
Calories: 250kcal
Equipment
- 8x8 inch Baking Pan Essential for this recipe.
- Electric Mixer For beating the cream cheese mixture.
- Microwave-Safe Bowl For melting butter.
Ingredients
- 1 cup light brown sugar
- 0.5 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 oz cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, leaving overhang, and lightly spray with cooking spray.
- In a microwave-safe bowl, melt butter. Let cool slightly. Whisk in egg, brown sugar, salt, and vanilla.
- Sift in flour, baking powder, cinnamon, and nutmeg. Stir gently until just combined. Fold in grated carrots.
- In a separate bowl, beat cream cheese, egg yolk, and granulated sugar until smooth and fluffy.
- Pour carrot batter into prepared pan. Spoon cream cheese mixture over top and swirl with a butter knife.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool completely in the pan for at least 2 hours. Lift out, slice into 16 squares, and serve.
Notes
Pro Tips: Use freshly grated carrots for maximum moisture and sweetness. Do not overmix the batter – stir just until combined for tender bars. Let the bars cool completely for at least 2 hours before slicing for clean, neat squares. For beautiful swirls, use a butter knife to gently fold the cream cheese mixture without fully mixing it in. These bars taste even better the next day and freeze beautifully.