Cheesecake Carrot Bars (Print Version)
# Ingredients:
→ Carrot Cake Layer
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon ground nutmeg
03 -
1 1/2 teaspoons ground cinnamon
04 -
1/2 teaspoon baking powder
05 -
1 1/2 cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
1/2 cup vegetable oil
08 -
1/2 cup granulated sugar
09 -
1/2 cup light brown sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1 cup finely grated carrots
→ Cheesecake Layer
13 -
1 teaspoon vanilla extract
14 -
8 ounces plain cream cheese, softened
15 -
1 large egg
16 -
1/2 cup granulated sugar
# Instructions:
01 -
Set oven to 350°F and line a 9x9 pan with parchment.
02 -
Blend the oil and sugars in a bowl. Stir in eggs and vanilla. In another bowl, whisk the dry items together. Combine both, then gently mix in the grated carrots.
03 -
Whip the cream cheese, sugar, egg, and vanilla together until creamy.
04 -
Pour half the cake batter in the pan, add most of the cheesecake filling, then top with the rest of the cake batter. Drizzle what’s left of the cheesecake mix on top and gently swirl.
05 -
Pop the pan in your oven and bake for 30-35 minutes. Check with a toothpick—it should come out clean. To avoid over-browning, you can loosely cover with foil for the last 5-10 minutes if needed.
# Notes:
01 -
Let it cool before cutting it up
02 -
Keep leftovers in the fridge