Description
Delicious moist carrot cake bars with a creamy cheesecake swirl, perfect for Easter.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in carrots and nuts.
- In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the carrot cake batter into the prepared pan.
- Spoon dollops of cream cheese mixture over the batter.
- Pour remaining carrot cake batter over the cream cheese.
- Swirl the batter and cream cheese together.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into bars.
Notes
- For extra flavor, add a pinch of ginger to the dry ingredients.
- Make sure your cream cheese is softened for a smooth swirl.
- You can frost the bars with cream cheese frosting for extra sweetness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg