Ingredients
- Carrot Cake Bars: 1/2 cup melted butter, 1 cup light brown sugar, 1 large egg, 1 tbsp vanilla extract, 1 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp baking powder, 1/4 tsp salt, 1 cup shredded carrots
- Cheesecake Swirl: 4 oz cream cheese (room temp), 1/4 cup granulated sugar, 1 large egg yolk, 3/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F and spray or line an 8×8 pan.
- Mix melted butter and brown sugar; stir in egg and vanilla. Add flour, cinnamon, baking powder, salt, then fold in shredded carrots.
- Beat cream cheese and sugar until smooth; add egg yolk and vanilla, beat until creamy.
- Layer half of carrot cake batter in pan, add half of cheesecake batter in dollops, repeat with remaining batters and swirl together using a knife.
- Bake 35-40 minutes until edges are golden and center slightly set. Cool completely before cutting. Store in airtight container in fridge.
Notes
- Store in airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American