Carrot Cake with Cream Swirl (Printable Version)
# What You’ll Need:
→ Carrot Cake Bars
01 -
½ cup butter, melted
02 -
1 cup light brown sugar, packed
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 teaspoon ground cinnamon
07 -
¼ teaspoon baking powder
08 -
¼ teaspoon salt
09 -
1 cup shredded carrots
→ Cheesecake Swirl
10 -
4 ounces cream cheese, room temperature
11 -
¼ cup granulated sugar
12 -
1 large egg yolk
13 -
¾ teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Spray an 8x8 baking pan with non-stick spray or line with parchment paper and lightly spray with nonstick baking spray.
02 -
Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave for an additional 15 seconds to melt completely.
03 -
In a medium bowl, combine melted butter and brown sugar. Stir in the egg and vanilla extract.
04 -
Add the flour, cinnamon, baking powder, and salt to the wet ingredients. Stir until completely combined.
05 -
Gently fold the shredded carrots into the batter. Set aside.
06 -
In a medium bowl, beat cream cheese and sugar with a hand mixer until smooth. Add in the egg yolk and vanilla extract, then beat until smooth and creamy.
07 -
Spread half of the carrot cake batter into the prepared pan using an offset spatula. Drop dollops of half the cheesecake mixture over the carrot cake layer without swirling. Add the remaining carrot cake batter on top, then drop dollops of the remaining cheesecake batter over it. Use a knife or skewer to swirl the batters together as desired.
08 -
Bake for 35-40 minutes, or until the edges are golden brown and the center has minimal jiggle.
09 -
Cool completely before slicing into bars. Store in an airtight container in the refrigerator.
# Additional Notes:
01 -
Ensure the cheesecake swirl and carrot cake layers are evenly distributed before baking for consistent texture.