Description
Deliciously moist carrot cake bars topped with a cream cheese swirl!
Ingredients
- 1-½ Large Carrots, Grated
- 200 grams Granulated Sugar
- 115 grams Cream Cheese, Softened
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Salt
- 156 grams Plain Flour
- FOR THE CREAM CHEESE SWIRL:
- 115 grams Cream Cheese
- 50 grams Granulated Sugar
- ½ teaspoons Vanilla Extract
- 1 Large Egg
- 23 grams Plain Flour
Preparation
Preheat oven to 350ºF (176ºC). Line an 8×8-inch pan with aluminium foil and set aside.
In a mixing bowl, add grated carrots, sugar, cream cheese, eggs, and vanilla extract; mix well. Add baking soda, cinnamon, salt, and flour. Mix until combined. Pour cake batter into prepared pan.
For the swirl, mix together cream cheese, sugar, vanilla, egg, and flour until combined and smooth. Gently pour mixture on top of the cake batter, then using a toothpick, run through both mixtures in circular motions to create swirls.
Bake 30–40 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack before removing from the pan and cutting into bars.
