A dessert that is usually served around Easter but with a twist!! This Carrot Cake Bar is delicious, crunchy, cheesey, carroty and last but not least cinnamonny!! EASTER month would not be complete without it!
When you think of Easter, what are the 3 things that pops up in your mind? Let me guess! Easter Bunny, Egg hunt and lots of candy. Now what do bunnies eat? Carrots!! So why not make Carrot Cake Bar for dessert?! Did you like my segue? 🙂
When I looked for traditional Easter recipes, I found so many wonderful and recipes to try. But the one that pops up a lot is Carrot cake. Carrot cake is usually served as a 2 layer 9 inch cake with cream cheese frosting. It is moist because of the carrots, has crunch from the peanut, and has the creamy cream cheese. What a great combination!!
This bar can be made a few days before for dessert so you can just focus on the ham, lamb or chicken that you are going to make for you family. The best part is this recipe is really easy to make. Pretty much dump and bake! Let’s bake away!!
First you add the brown sugar to the melted butter in your stand mixer. Butter oh butter… You just make life so delicious. 🙂
Then you add egg and vanilla and you get this rich mixture in your bowl.
Add all your dry ingredients and mix again. You don’t want to mix it for too long. Just until it’s combined.
Next comes the carrot part. This is what makes this dessert totally healthy. Just kidding!! It has butter, y’all!! Now for the crunch, you can use pecans or walnuts. I personally like walnuts so I add walnuts to this recipe.
Now the original Carrot cake recipe always has cream cheese frosting. This recipe has cream cheese but it will be like a cheesecake because it has egg yolk in it.
Let’s have a side by side picture of the mixture. Purrrrty….
To get the marbled effect, you want to put dollops and cut with a knife. If you spread it evenly, you won’t get the marbled effect on top.
Then swirl away!! This is what it will look like.
Here’s what it will look like when it’s done. Yummy!!!!
Just lake at hat layer. There’s carrot, walnut, cheesecake. What a beautiful sight!!
Tips for making this Carrot Cake Bar:
- You can use pecans or walnuts. I usually toast the nuts that I use in a recipe, but it is not necessary for this one
- Let cool before cutting into bars. It needs some time to set up.
- It will keep in room temperature inside an air-tight container for about 2-3 days.
Happy Baking!!!
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- 1 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1 cup brown sugar, packed
- 1 egg
- 1 tbsp vanilla extract
- 1 cup shredded carrots
- 4 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 egg yolk
- 3/4 tsp vanilla extract
Ingredients
Carrot Cake
Cream Cheese
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- Preheat oven to 350 degrees F. Line an 8x8 pan with aluminum foil.
- In a small bowl, mix together flour, cinnamon, baking soda and salt.
- In a stand mixer, mix together the melted butter and brown sugar.
- Add egg and vanilla and mix again.
- Add dry mixture into the bowl. Beat until combined. Add the shredded carrots and mix again.
- Pour onto the 8x8 pan. Set aside.
- Mix together the cream cheese, sugar, egg yolk and vanilla extract until smooth.
- Add dollops of the cream cheese mixture on top of the Carrot cake. Using a knife swirl the mixture together.
- Bake for about 25-30 minutes until when the toothpick inserted comes out clean. Let cool before cutting into it.
Adapted from : Delish
