Description
A delightful fusion of carrot cake and creamy cheesecake, these bars are perfect for any occasion with a warm spice blend and rich flavor.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan.
- Combine grated carrots, granulated sugar, brown sugar, and vegetable oil in a large bowl. Mix well until evenly combined. Then, crack in the eggs one at a time, mixing thoroughly after each addition.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl. Gradually incorporate this dry mixture into the wet ingredients, mixing gently until just combined.
- Beat cream cheese in a separate bowl using an electric mixer until velvety smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Pour half of the carrot cake batter into the prepared pan, followed by half of the cheesecake batter. Repeat with remaining batters, swirling them together gently for a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bars in the pan before slicing into squares and serve chilled.
Notes
These bars can be stored in the fridge for up to five days or frozen for up to three months. Customize with nuts or tropical fruits as needed.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg