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Ultimate Guide to Irresistible Carrot Cake Bars: A Perfect Dessert for Any Occasion

Carrot Cake Bars
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​Carrot Cake Bars have always held a special place in my heart. I remember my grandmother baking them every spring, filling the house with the warm aroma of cinnamon and sweet carrots. We’d gather around the kitchen table, eagerly waiting for them to cool, sharing stories and laughter. These bars are more than just a treat; they’re a cherished family tradition that brings us together. I invite you to create these delightful bars and make your own sweet memories.​

Ingredients

Carrot Cake Bars:

  • ½ cup unsalted butter, melted​

  • 1 cup light brown sugar, packed​

  • 1 large egg​

  • 1 tablespoon vanilla extract​

  • 1 cup all-purpose flour

  • 1 teaspoon ground cinnamon​

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt​

  • 1 cup shredded carrots​

Cheesecake Swirl:

  • 4 ounces cream cheese, room temperature​

  • ¼ cup granulated sugar​

  • 1 large egg yolk​

  • ¾ teaspoon vanilla extract​

Instructions

  • Preheat Oven: Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by spraying it with non-stick spray or lining it with parchment paper and lightly spraying with non-stick baking spray.​

  • Prepare Carrot Cake Batter:

    • In a microwave-safe bowl, melt the butter completely.​

    • In a medium bowl, combine the melted butter and brown sugar, mixing well.​

    • Stir in the egg and vanilla extract until fully incorporated.​

    • Add the flour, cinnamon, baking powder, and salt to the mixture, stirring until smooth.​

    • Gently fold in the shredded carrots. Set the batter aside.​

  • Prepare Cheesecake Swirl:

    • In a separate medium bowl, beat the cream cheese and granulated sugar with a hand mixer until smooth.​

    • Add the egg yolk and vanilla extract, continuing to beat until the mixture is creamy and well combined.​

  • Assemble the Bars:

    • Pour about half of the carrot cake batter into the prepared pan, spreading it evenly with an offset spatula.​

    • Drop spoonfuls of half the cheesecake batter over the carrot cake layer. Do not swirl yet.​

    • Add the remaining carrot cake batter on top, followed by dollops of the remaining cheesecake batter.​

    • Using a knife or skewer, gently swirl the batters together to create a marbled effect.

    • Bake:

      • Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the center has minimal jiggle.​

    • Cool and Serve:

      • Allow the bars to cool completely before cutting into squares.​

      • Store any leftovers in an airtight container in the refrigerator.

Notes

  • Carrot Preparation: For the best texture, use freshly grated carrots rather than pre-shredded ones, as they provide more moisture.​

  • Swirling Technique: When swirling the cheesecake and carrot cake batters, less is more. Over-swirling can blend the layers too much, losing the marbled effect.​

  • Room Temperature Ingredients: Ensure the cream cheese is at room temperature to achieve a smooth cheesecake batter without lumps.​

  • Storage: These bars taste even better the next day! Store them in the refrigerator, and allow them to come to room temperature before serving for optimal flavor.

Nutrition

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