Carrot Cake Cream Cheese Bars

These carrot cake cream cheese bars are my answer to craving decadent carrot cake with half the fuss and none of the fiddly frosting. Rich warmly spiced chewy bars bake up fast and get their creamy topping right from the start. Every bite feels like the cozy corner piece of a bakery carrot cake.

I first made these bars for a spring picnic when everyone wanted a grab-and-go dessert. They disappeared before I even had a chance to sneak a second piece.

Ingredients

• Unsalted butter melted: gives moisture and tenderness and helps the bars stay chewy make sure you use real butter for best flavor
• Large egg: binds everything together and adds richness choose fresh eggs for the best rise
• Light brown sugar: adds sweetness plus a hint of molasses pick a soft and slightly clumpy sugar for freshness
• Cinnamon ginger allspice and cloves: offer that signature carrot cake warmth use the freshest spices in your pantry or treat yourself to a new jar
• Vanilla extract: brings out the spice notes opt for pure extract if possible
• All-purpose flour: makes the foundation measure it by spooning and leveling for best texture
• Kosher salt: sharpens flavors and balances sweetness flakes dissolve better than table salt in baking
• Grated carrots: keep the bars moist while bringing classic carrot cake flavor grate them fresh on a box grater for the perfect soft shred
• Full-fat brick style cream cheese: essential for a smooth swirl and creamy texture always use at room temperature to avoid lumps
• Egg yolk: enriches the creamy swirl reserve the white for another recipe
• Granulated sugar: sweetens the cream cheese topping pick a fine textured sugar for best blending

Step-by-Step Instructions

Prepare the Pan:

Line an eight by eight inch pan with heavy duty nonstick foil or parchment for the easiest removal. Spray it well with baking spray to prevent sticking and set aside.

Melt the Butter:

Place butter into a large microwave safe bowl and microwave on high until just melted about one minute. Pause to allow the melted butter to cool slightly or you risk scrambling your egg later.

Mix Wet Ingredients:

Add the egg brown sugar all the spices and vanilla extract to the cooled melted butter. Whisk vigorously until everything is fully smooth and incorporated with no visible streaks.

Combine Dry Ingredients:

Add flour and kosher salt to the bowl. Use a spatula to gently fold them in only until you see no more dry spots. Take care not to overmix which would make the bars tough.

Add Carrots:

Fold in the freshly grated carrots using broad strokes. If the carrots clump together gently break them apart as you mix to ensure an even distribution.

Transfer Batter:

Pour the batter into your prepared pan and use a spatula to smooth out the surface so it reaches all the corners evenly.

Cream Cheese Swirl:

In a medium bowl beat together the softened cream cheese egg yolk and granulated sugar with an electric mixer on high speed for about four minutes until fluffy and smooth. Work quickly if your kitchen is warm so the mixture stays airy.

Swirl the Topping:

Dollop the cream cheese mixture over the carrot batter. Use the tip of a spatula or a butter knife to create broad swirls across the top being careful not to dig too deep into the base.

Bake:

Place the pan in a preheated oven at three hundred fifty degrees Fahrenheit. Bake for twenty five to thirty minutes. Test doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs clinging but no raw batter.

Cool and Slice:

Let the bars cool in the pan at room temperature for at least two hours uncovered to allow the crumb to set properly. For extra tidy slices chill them in the fridge overnight before cutting.

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Carrots are my favorite ingredient here. Shredding them fresh with a box grater gives these bars the perfect tender bite. My family loves it when the cream cheese layer bakes up just set but still creamy especially after a night in the fridge.

Storage tips

Once completely cooled slice the bars and store them in an airtight container in the refrigerator. They keep well for up to four days and the flavor deepens over time. For longer storage freeze individual bars wrapped tightly and thaw overnight in the fridge before serving.

Ingredient substitutions

If you do not have allspice or ground cloves increase the cinnamon slightly or add a pinch of nutmeg for extra warmth. Dairy free butter and plant based cream cheese work well for an allergen friendly version though the texture may be slightly different. Always use fresh carrots for best results since pre-shredded bagged carrots stay too firm even after baking.

Serving suggestions

Serve these bars as a brunch treat dessert or vibrant snack. They pair especially well with coffee or an iced chai latte. For a special touch dust lightly with powdered sugar before serving or add a sprinkling of toasted walnuts.

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Carrot cake origins

Carrot cake has roots in Medieval European desserts where carrots stood in for expensive sweeteners. Today the spiced fragrant flavors are especially popular around spring holidays. This bar version takes all those classic tastes and puts them in a sturdy easy to eat treat.

Recipe FAQs

→ Can I use pre-shredded carrots?

It's best to freshly grate carrots for proper texture and moisture, as pre-shredded ones may be too firm and dry.

→ How do I store leftover bars?

Keep bars in an airtight container in the refrigerator for up to 5 days for optimal freshness and texture.

→ Can I make these ahead for a party?

Yes, these bars can be prepared a day in advance and sliced just before serving for convenience.

→ Do I need to frost these bars?

No extra frosting is needed as the cream cheese topping bakes right into each bar, giving every bite a creamy finish.

→ Can I freeze carrot cake cream cheese bars?

Yes, wrap the bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.