Description
These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine the moist, spiced goodness of classic carrot cake with a rich cream cheese filling. Perfect for gatherings or a special treat, they are sure to delight your taste buds!
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves (optional)
- 1/2 teaspoon allspice (optional)
- 2 cups finely grated carrots
- 8 oz full-fat block cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1/2 cup toasted chopped pecans or walnuts (optional)
- 1/2 cup golden raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly spray the parchment with non-stick cooking spray.
- In a large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and ginger until there are no lumps.
- Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed or by hand with a spatula until just combined. Avoid overmixing.
- Gently fold in the finely grated carrots and any optional add-ins like toasted chopped nuts or dried fruits.
- In a clean medium bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla extract.
- Pour about two-thirds of the carrot cake batter into the prepared baking pan and spread it evenly. Spoon the cream cheese filling over the carrot cake layer, spreading it evenly. Dollop the remaining one-third of the carrot cake batter over the cream cheese layer and gently swirl with a knife.
- Bake for 35-45 minutes, or until the edges are golden brown and a toothpick inserted into the cake comes out clean.
- Let the bars cool in the pan on a wire rack for at least 2-3 hours until completely cool. Use the parchment paper overhang to lift the bars out of the pan.
- Carefully peel away the parchment paper, trim the edges, and cut into desired bar sizes.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the bars tender. For a richer flavor, consider toasting nuts before adding them to the batter.