Ingredients
Scale
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 ounces softened cream cheese
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a mixing bowl, whisk together light brown sugar, kosher salt, all-purpose flour, ground cinnamon, ground nutmeg, and baking powder.
- In another bowl, beat together unsalted butter, vanilla extract, and one large egg until creamy.
- Gradually fold the dry mixture into the wet mixture using a spatula until just combined.
- Gently fold in the freshly grated carrots.
- In a separate bowl, blend softened cream cheese with granulated sugar and egg yolk until smooth.
- Spread half of the carrot cake batter into the prepared pan. Dollop cream cheese mixture over it and swirl gently with a knife. Pour remaining batter on top and repeat swirling with remaining cream cheese mixture.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Let cool for 15 minutes before transferring to wire racks to cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 170
- Sugar: 12g
- Sodium: 185mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg