Description
Cream Cheese Bars That Taste Like Perfect Carrot Cake – Soft, Creamy, and Irresistible
Ingredients
Scale
- Carrot Cake Layer
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup neutral oil (vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Optional Add-Ins
- Chopped walnuts or pecans
- Shredded coconut
- Raisins
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Stir in grated carrots.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla and mix until creamy.
- Spread carrot cake batter evenly into the prepared pan.
- Spoon cream cheese mixture over the batter and gently swirl with a knife.
- Bake for 35–40 minutes, until the center is set and a toothpick comes out mostly clean.
- Cool completely before slicing into bars.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- These bars freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cream cheese bars, carrot cake, dessert, baking