INGREDIENTS
\nCarrot Cake Bars<\/p>\n
\u00bd cup butter melted
\n1 cup light brown sugar packed
\n1 large egg
\n1 tablespoon vanilla extract
\n1 cup all-purpose flour
\n1 teaspoon ground cinnamon
\n\u00bc teaspoon baking powder
\n\u00bc teaspoon salt
\n1 cup shredded carrots
\n1 cup butter melted
\n2 cup light brown sugar packed
\n2 large egg
\n2 tablespoon vanilla extract
\n2 cup all-purpose flour
\n2 teaspoon ground cinnamon
\n0.5 teaspoon baking powder
\n0.5 teaspoon salt
\n2 cup shredded carrots
\n1.5 cup butter melted
\n3 cup light brown sugar packed
\n3 large egg
\n3 tablespoon vanilla extract
\n3 cup all-purpose flour
\n3 teaspoon ground cinnamon<\/p>\n
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0.75 teaspoon baking powder
\n0.75 teaspoon salt
\n3 cup shredded carrots
\nCheesecake Swirl
\n12 ounces cream cheese room temperature
\n0.75 cup granulated sugar
\n3 large egg yolk
\n2.25 teaspoon vanilla extract
\nINSTRUCTIONS
\nPreheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.
\nCarrot Cake Bars
\nPlace the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
\nIn a medium bowl, add the melted butter and brown sugar. Mix to combine.
\nStir in the egg and vanilla extract.<\/p>\n
Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
\nFold in the shredded carrots. Set aside.
\nCheesecake Swirl<\/p>\n
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In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
\nAdd in the egg yolk and vanilla extract. Beat until smooth and creamy.
\nAssemble
\nAdd about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
\nAdd half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don\u2019t swirl yet.
\nAdd the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
\nAdd the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
\nUsing a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
\nBake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
\nCool completely before cutting. Store in an airtight container in the refrigerator.<\/p>\n\n