Carrot Cake Bars with Cream Cheese Swirl
A deliciously moist and fluffy carrot cake that is perfectly spiced, and topped with a sweet cream cheese swirl!
Servings: 16 bars
Calories: 279kcal
Ingredients
For the Carrot Cake
- 2 cups (250g) plain/all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large carrots grated (about 8oz / 250g)
- 1 cup (200g) light brown sugar
- ½ cup (100g) caster/granulated sugar
- ¾ cup (170g) cream cheese softened
- 3 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Swirl
- 8 oz (225g) cream cheese softened
- ½ cup (100g) caster/granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons (50g) plain/all-purpose flour
Instructions
For the Carrot Cake
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 13x9-inch pan with parchment paper, and set aside.
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- In a separate large mixing bowl, mix together the grated carrots, sugars, cream cheese, eggs, and vanilla until combined.
- Add the dry ingredients and mix until completely combined. Pour the batter into the prepared pan, and spread out evenly.
For the Cream Cheese Swirl
- Mix together the cream cheese and sugar until smooth and combined. Add the eggs, vanilla, and flour, and mix until completely combined.
- Spoon dollops of the mixture on top of the cake batter, and create swirls using a knife or toothpick.
- Bake for 30 - 40 minutes or until the centre is no longer jiggly and a toothpick inserted comes out clean.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
Video
Notes
These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.