Carrot Cake Bars
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Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.
Carrot Cake Bars
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Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
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In a medium bowl, add the melted butter and brown sugar. Mix to combine.
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Stir in the egg and vanilla extract.
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Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
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Fold in the shredded carrots. Set aside.
Cheesecake Swirl
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In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
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Add in the egg yolk and vanilla extract. Beat until smooth and creamy.
Assemble
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Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
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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.
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Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
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Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
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Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
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Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
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Cool completely before cutting. Store in an airtight container in the refrigerator.
NUTRITION
Calories: 323kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 220mgPotassium: 128mgSugar: 30gVitamin A: 2915IUVitamin C: 0.8mgCalcium: 55mgIron: 1mg
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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