Carrot Cake Bars #desserts #bars

Carrot Cake Bars #desserts #bars

This Carrot Cake Bars Recipe is the first of a few that ought to turn out in the following week or sooner! It's made totally without any preparation and has a blondie feel about it. There's a liberal twirl of cheesecake in it as opposed to adding a cream cheddar icing to the highest point of the bars.

I utilized unsalted margarine and added salt to the recipe. Try not to stress over giving the margarine a chance to come to room temperature, it will be dissolved. Light darker sugar is prescribed for this recipe, however dim will do when absolutely necessary. It might give a progressively thick bar as there is more molasses in it.

These bars are stacked with cream cheddar, so the most ideal approach to store them is in a sealed shut holder and in the ice chest. They will last 3 to 5 days and taste tasty straight out of the ice chest.

Also try our recipe No Bake Mixed Berry Cheesecake Bars

Carrot Cake Bars #desserts #bars #baking #recipes #cake

These carrot cake bars are so sodden and heavenly! They have a sprinkle of cinnamon and a cheesecake whirl in them. They're the ideal Easter sweet bars.

Carrot Cake Bars

  • 1/2 cup butter melted
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded carrots

Cheesecake Swirl

  • 4 ounces cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. Line the pan with parchment paper.

Carrot Cake Bars

  1. Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
  2. In a medium bowl, add the melted butter and brown sugar. Mix to combine.
  3. Stir in the egg and vanilla extract.
  4. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
  5. Fold in the shredded carrots. Set aside.
  6. Cheesecake Swirl
  7. In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
  8. Add in the egg yolk and vanilla extract. Beat until smooth and creamy.


  1. Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
  2. Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
  3. Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
  4. Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
  5. Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
  6. Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
  7. Cool completely before cutting. Store in an airtight container in the refrigerator.

Read more our recipe : Instant Peach Ice Cream (Dairy-free)

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