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Ingredients
Scale
- nonstick spray
- 6 Tbsp vegetable oil (3 oz.)
- ½ cup brown sugar (packed, (100g))
- 2 large eggs
- 1 tsp vanilla extract (5ml)
- 1 cup grated carrots (about 1½ medium/2 small carrots, (100 g))
- 1 cup all-purpose flour (120g)
- 1 tsp ground cinnamon (3g)
- ½ tsp baking soda (3g)
- ½ tsp salt (4g)
- 3 Tbsp walnuts (chopped, (22g))
- 2 Tbsp granulated sugar (25g)
- 4 oz. cream cheese (softened, (113g))
- 1 large egg yolk
- ½ tsp vanilla extract (2.5ml)
Instructions
- Prepare the baking dish by spraying it with non-stick spray.
- Preheat the oven to 350°F.
- In a large bowl, mix the vegetable oil, brown sugar, eggs, and vanilla until smooth.
- Add grated carrots, flour, cinnamon, baking soda, and salt to the mixture. Stir until just combined.
- Fold in the chopped walnuts.
- In another bowl, beat together the granulated sugar and cream cheese until smooth using a hand mixer.
- Incorporate the egg yolk and the additional vanilla into the cream cheese mixture and beat until creamy.
- Spread half of the carrot cake batter into the baking pan and dot with half of the cream cheese mixture.
- Layer the remaining carrot cake batter on top and dollop with the rest of the cream cheese mixture.
- Swirl the batters together with a knife or skewer.
- Bake for 35-40 minutes until the center is set and a toothpick comes out with a few moist crumbs.
- Allow to cool completely in the pan, then cut into squares and serve.
Notes
Make sure not to over-mix the batter for the best texture.
Feel free to add raisins or other nuts for extra flavor.
These bars can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg