Can I use pre-shredded carrots from the store?

While fresh-grated carrots provide the best moisture and flavor, pre-shredded carrots will work in a pinch. They tend to be drier, so you might want to add an extra tablespoon of melted butter to compensate.

How do I know when the bars are done baking?

The edges should be set and lightly golden, while the center may still look slightly soft—especially the cream cheese swirls. A toothpick inserted into the carrot cake portion should come out with a few moist crumbs. Remember, they'll continue to set as they cool.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use a 9x13 inch pan. You'll need to increase the baking time by about 5-10 minutes, but start checking at the original time to be safe.

Why did my cream cheese mixture sink to the bottom?

This usually happens if the carrot cake batter is too thin or if the cream cheese mixture is too heavy. Make sure your cream cheese is properly softened and that you don't overmix the batter when adding the flour.

Cream Cheese Carrot Cake Bars Recipe

Description

These Cream Cheese Carrot Cake Bars are the perfect combination of moist, spiced carrot cake and creamy, tangy cream cheese swirls. Perfect for parties, potlucks, or just as a sweet snack, these bars are easy to make and bursting with flavor. Each bite is rich with cinnamon warmth, shredded carrots, and a luscious swirl that adds a delightful creaminess.

Ingredients

Units Scale

For Carrot Cake Bars:

1/2 cup butter, melted
1 cup brown sugar
1 egg
2 tablespoons vanilla extract
1 cup flour
2 teaspoons cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup shredded carrots

For Cream Cheese Swirl:

6 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg yolk
1 teaspoon vanilla extract

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Instructions

Prepare the Oven and Baking Pan:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch pan to prevent sticking. Set aside for later use.
Make the Carrot Cake Batter:
In a medium-sized mixing bowl, combine the melted butter and brown sugar, stirring until fully combined. Whisk in the egg and vanilla extract. Then, add the flour, cinnamon, baking powder, and salt to the wet mixture. Mix until just combined, ensuring there are no lumps. Lastly, gently fold in the shredded carrots.
Prepare the Cream Cheese Swirl:
In a separate bowl, combine the room-temperature cream cheese, sugar, egg yolk, and vanilla extract. Use a mixer or whisk to blend until smooth and creamy, with no lumps remaining.
Combine and Swirl:
Pour the carrot cake batter into the prepared pan, spreading it out evenly. Drop spoonfuls of the cream cheese mixture on top of the batter. Then, use a knife to gently swirl the two mixtures together, creating a marbled effect on the surface.
Bake:
Bake the bars in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moistness.
Cool and Serve:
Allow the bars to cool in the pan before slicing into squares. Serve and enjoy your delicious Cream Cheese Carrot Cake Bars!

Notes

Ensure your cream cheese is softened to room temperature before mixing for a smooth and lump-free swirl.
Do not overmix the batter after adding the flour to keep the bars tender.
These bars store well in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before serving for the best taste.
For a nuttier texture, consider adding 1/4 cup chopped walnuts or pecans to the carrot cake batter.

Nutrition

Serving Size: 1 bar
Calories: 275
Sugar: 22g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg