Cheesecake Carrot Bars (Print Version)
# Ingredients:
→ Carrot Cake Part
01 -
1 and 1/2 cups plain all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon regular salt
04 -
1/2 cup light brown sugar, packed
05 -
1/2 cup regular white sugar
06 -
1 teaspoon vanilla extract
07 -
1 and 1/2 teaspoons cinnamon powder
08 -
1/2 cup vegetable oil
09 -
1 large cup shredded fresh carrots
10 -
2 big eggs
11 -
1 teaspoon baking soda
12 -
1/2 teaspoon nutmeg powder
→ Cheesecake Part
13 -
8 ounces soft cream cheese
14 -
1/2 cup regular sugar
15 -
1 teaspoon vanilla
16 -
1 regular egg
# Instructions:
01 -
Set the oven to 350°F and line your square pan (9x9 in size) with some parchment.
02 -
Mix sugars and oil together first. Stir in the eggs and vanilla. Combine all your dry stuff in a different bowl, then slowly mix them with the wet stuff. Carrots go in last, folded gently.
03 -
Use a mixer to whip the cream cheese with sugar. Add the egg and vanilla, and beat until silky smooth.
04 -
Spread half the carrot mix in the pan, top it with most of the cheesecake mix, and cover with the remaining carrot batter. Drizzle whatever cheesecake is left, then drag a knife around to create swirls.
05 -
Pop it in the oven for 30-35 minutes. A toothpick should come out clean when it’s ready. If it’s browning too fast, toss some foil on top in the last few minutes.
# Notes:
01 -
Wait until completely cool to cut into pieces
02 -
Store leftovers in the fridge