Carrot Cake Cream Cheese Bars
Our Carrot Cake Cream Cheese Bars are traditional soft baked carrot cake bars with a divine cream cheese filling swirled inside and about! These bars are the perfect Easter dessert! Cream cheese and carrot cake go hand in hand! Too cute, right?
Servings: 12 Bars
Calories:
Ingredients
CREAM CHEESE FILLING
- 4 oz cream cheese softened to room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
CARROT CAKE BATTER
- ½ cup unsalted butter melted
- 1 cup brown sugar
- 1 large egg beaten
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
Instructions
- Preheat oven to 350 degrees. Line a 8x8" baking dish with foil or parchment paper, spray with non stick spray.
CREAM CHEESE FILLING
- In a small bowl, beat the cream cheese till smooth and creamy. Add the sugar, beaten egg and vanilla, beat till just blended. Set aside.
CARROT CAKE BATTER
- In a large mixing bowl, whisk together the melted butter and brown sugar. Add the egg and vanilla and whisk to combine well.
- Add in the flour, cinnamon, baking powder and salt and stir again until completely combined.
- Fold in the shredded carrots. Set aside.
- Spread a little over 1/2 of the batter into the prepared pan.
- Pour the filling over the top of the batter. Drop remaining batter by spoonfuls or use a small cookie scoop to drop over the filling. Swirl with a butter knife.
- Bake in preheated oven at 350° for about 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool completely, then cover and chill for at least an hour. Cut into squares.