desserts

Carrot Cake Swirled Cream Cheese Bars

Is it a carrot cake bar? Is it a cheesecake bar? It's both! This cheesecake bar recipe combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake and lemon extract for an irresistible dessert.
15 min
PREP TIME
40 min
COOK TIME
256
CALORIES
13
INGREDIENTS

INGREDIENTS

  • 1 cup (250 mililiter) plus 2 tablespoons (30 ml) flour , divided
  • 2 cups (500 mililiter) sugar , divided
  • 1 1/2 teaspoons (7 mililiter) Ground Cinnamon
  • 1 teaspoon (5 mililiter) baking soda
  • 1/2 teaspoon (2 mililiter) Ground Nutmeg
  • 1/4 teaspoon (1 mililiter) salt
  • 2/3 cup (150 mililiter) vegetable oil
  • 4 eggs , divided
  • 2 teaspoons (10 mililiter) Pure Vanilla Extract
  • 1 1/2 cups (375 mililiter) finely grated carrots
  • 3 packages (250 grams each) cream cheese , softened
  • 1/4 cup (60 mililiter) milk
  • 1 teaspoon (5 mililiter) Pure Lemon Extract

Preparation

  • 1 Preheat oven to 325°F (160ºC). Mix 1 cup (250 ml) each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch (33x23cm) baking pan. Reserve remaining batter. Set aside.
  • 2 Beat cream cheese and remaining 1 cup (250 g) sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons (30 ml) flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
  • 3 Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
  • 4 Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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