Ingredients
Scale
- For the Carrot Cake Base:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking soda, and salt. Make sure there are no lumps.
- In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Do not overmix. Gently fold in the finely grated carrots and optional chopped nuts until evenly distributed.
- Evenly spread the carrot cake batter into the prepared baking pan.
- Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and smooth. Stir in the vanilla extract.
- Dollop spoonfuls of the cream cheese mixture over the carrot cake batter in the pan. Use a knife or skewer to gently swirl the cream cheese into the batter, creating an appealing marbled effect.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the cream cheese pockets) comes out clean. The top should be lightly golden and set.
- Remove from the oven and let the bars cool completely in the pan on a wire rack before cutting into squares. Cooling completely ensures the cream cheese swirl sets properly and the bars hold their shape.
Notes
For an extra burst of flavor, add 1/2 teaspoon of ground ginger to the cake batter. Ensure your cream cheese and butter are truly softened to room temperature for a lump-free swirl. These bars store beautifully in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual bars for a quick treat later on!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg