Cream Cheese Swirled Carrot Cake Bars Recipes

CARROT CAKE CHEESECAKE BARS

Carrot Cake Cheesecake Bars image

These carrot cake bars combine the spicy-sweet flavor of traditional carrot cake with creamy, smooth cheesecake and lemon extract for an irresistible dessert. What sets this carrot cake bars recipe apart from the rest is swirling the cream cheese frosting inside the bars rather than adding as a separate topping. Our carrot cake base is made with finely grated carrots and spices like cinnamon and nutmeg for a perfectly soft and moist texture and warm flavor. Carrot cake bars are an indulgent year-round treat, but we especially love them for Easter or anytime during the spring season. Looking for more ways to incorporate carrots into desserts? Browse our recipes for carrot cake cookies and carrot cake cupcakes.

Provided by McCormick

Yield 24

Number Of Ingredients 13

Ingredients

1 cup plus 2 tablespoons flour divided
2 cups sugar divided
1 1/2 tsps McCormick® Cinnamon, Ground
1 tsp baking soda
1/2 tsp McCormick® Nutmeg, Ground
1/4 tsp salt
2/3 cup vegetable oil
4 eggs divided
2 tsps McCormick® Pure Vanilla Extract
1 1/2 cups finely grated carrots
3 packages (8 ounces each) cream cheese softened
1/4 cup milk
1 tsp McCormick® Pure Lemon Extract

Steps:

Preheat oven to 325°F. Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Nutrition Facts : Calories 256 Calories

CREAM CHEESE-SWIRLED CARROT CAKE BARS

Cream Cheese-Swirled Carrot Cake Bars image

You are only seven ingredients away from delicious carrot cake bars with a generous cream cheese swirl-perfect to serve at any spring celebration!

Provided by Cindy Rahe

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ cake mix carrot
3/4 cup water
1/2 cup oil
4 eggs
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
Powdered sugar

Steps:

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g

CARROT CAKE SWIRLED CREAM CHEESE BARS

Carrot Cake Swirled Cream Cheese Bars image

Is it a carrot cake bar? Is it a cheesecake bar? It's both! This cheesecake bar recipe combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake and lemon extract for an irresistible dessert.

Provided by Club House

Yield 24

Number Of Ingredients 13

Ingredients

1 cup (250 ml) plus 2 tablespoons (30 ml) flour divided
2 cups (500 ml) sugar divided
1 1/2 tsps (7 ml) cinnamon ground (club house)
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) nutmeg ground (club house)
1/4 tsp (1 ml) salt
2/3 cup (150 ml) vegetable oil
4 eggs divided
2 tsps (10 ml) pure vanilla extract (club house)
1 1/2 cups (375 ml) finely grated carrots
3 packages (250 grams each) cream cheese softened
1/4 cup (60 ml) milk
1 tsp (5 ml) pure lemon extract (club house)

Steps:

Preheat oven to 325°F (160ºC). Mix 1 cup (250 ml) each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch (33x23cm) baking pan. Reserve remaining batter. Set aside.
Beat cream cheese and remaining 1 cup (250 g) sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons (30 ml) flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Nutrition Facts : Calories 256 Calories

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