Description
Soft and moist carrot cake bars swirled or topped with rich cream cheese frosting, packed with warm spices and freshly grated carrots—perfect for dessert or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots and chopped nuts if using.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spread the carrot cake batter evenly into the prepared pan.
- Pour the cream cheese mixture over the batter and gently swirl with a knife for a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bars to cool completely before slicing into squares and serving.
Notes
- Ensure cream cheese is fully softened for a smooth swirl.
- Do not overmix the batter to keep the bars tender.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Bars can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American