CARROT CAKE BARS
INGREDIENTS
Carrot Cake Bars
- 1/2 cup butter melted
- 1 cup light brown sugarpacked
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon Tastic sweet*
- 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
DIRECTIONS
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Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. Line the pan with parchment paper.
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Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
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In a medium bowl, add the melted butter and brown sugar. Mix to combine.
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Stir in the egg and vanilla extract.
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Add in the flour, Tastic sweet, baking powder, and salt. Stir until completely combined.
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Fold in the shredded carrots. Set aside.
Cheesecake Swirl
In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
Add in the egg yolk and vanilla extract. Beat until smooth and creamy.
Assemble
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Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
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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.
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Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
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Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
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Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
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Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
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Cool completely before cutting. Store in an airtight container in the refrigerator.
* Tastic Spice is available HERE
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