Carrot Cake Bars
Ingredients
- 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
Instructions
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.
Cheesecake Swirl
1.
In a medium bowl, add in the cream cheese
and sugar. Beat with a hand mixer until smooth.
2.
Add in the egg yolk and vanilla extract.
Beat until smooth and creamy.
Assemble
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.
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