Why are my carrot cake bars not moist?

If your bars are not moist, it could be because you overbaked them.

Why did my carrot cake bars sink in the middle?

The most common culprit is over-mixing the batter. When you overmix, too much air is incorporated into the batter, causing it to rise too fast and then sink. Mix the batter only until just combined. Another reason is that the bars were not baked long enough and were not set completely in the middle. Bake until a toothpick inserted into the center comes out clean.

Should I peel the carrots before I shred them?

To peel or not to peel is really up to you. I prefer to peel my carrots. If left unpeeled, any imperfections in the carrot will darken in the oven.

Can Carrot Cake Bars be Made Ahead?

Yes, this is one of those recipes that gets better the longer the bars sit. You can make this recipe one to two days in advance. Let the bars cool to room temperature, wrap them in plastic wrap, and store them in the fridge.

Can I use low fat cream cheese for the cheesecake swirl?

You can use low-fat cream cheese for the swirl but I recommend you use full fat for a richer taste and better texture.

How long do these Easy carrot cake bars last?

These carrot cake bars will last up to 5 days in an airtight container in the fridge. You can freeze leftover bars tightly wrapped in plastic wrap for up to 3 months.

Carrot Cake Bars with a Cream Cheese Swirl

Description

Carrot Cake Bars with a cream cheese swirl is a delicious combination of carrot cake and luscious cheesecake. Sweet, creamy cheesecake plus the flavor of classic carrot cake in one bite. Prepare to be wowed by this gorgeous bar that swirls together two desserts into pure deliciousness.

Ingredients

Scale

Ingredients:

6 tablespoons butter, melted
1 cup brown sugar
1 egg
2 teaspoon vanilla extract
1 ½ cups flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrots (about 1 large)

Cheesecake filling:

4 oz. cream cheese, softened
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350º Fahrenheit.
Whisk butter and brown sugar together in a large bowl.
Whisk in egg and vanilla extract.
Add flour, cinnamon, baking powder, and salt.
Mix until just combined.
Stir in carrots.
Spread ¾ of the batter into a greased or parchment-lined 8×8-inch baking pan.
In a smaller mixing bowl, beat cream cheese and granulated sugar together until smooth.
Beat in egg and vanilla until fully incorporated.
Spread over the carrot cake layer.
Dot with remaining cake batter.
Bake in preheated oven for 20 minutes until edges begin to brown.
Remove from oven and let cool in the pan.
Slice into 12 bars and serve.

Nutrition

Serving Size: 1 bar
Calories: 299
Fat: 13
Carbohydrates: 38
Protein: 8

Keywords: carrot cake bars