CREAM CHEESE-SWIRLED CARROT CAKE BARS
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
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 CHEESECAKE BARS
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
Categories Cake and Cupcakes,
Yield 24
Number Of Ingredients 13
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
CARROT CAKE CHEESECAKE BARS
The best of both worlds! Great for spring but especially fun for Easter...pretty and delicious!!
Provided by Tieghan Gerard
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350° F. Line a 9 inch square baking pan with parchment paper. 2. To make the carrot cake. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon, beating until just combined. Stir in the grated carrots.3. To make the cheesecake. In a mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at time until incorporated. Add the vanilla and beat once more until the mixture is smooth. 4. Assemble. Working with the carrot cake batter, spread about 2/3rds of the batter into the prepared pan in an even layer. Now pour over 2/3rds of the cheesecake batter, then dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Lastly, pour/drizzle over the remaining cheesecake batter. Take the pan and tap it against the counter 2-3 times to help pop any air pockets in the cheesecake. 5. Bake for 45-55 minutes, tenting the cake with foil halfway through cooking to prevent the top from browning. Allow the cake to cool in the pan, then transfer to the fridge to chill completely, at least 3 hours.6. To make the icing, whisk the butter, powdered sugar, vanilla, and 2 tablespoons water (or milk), until smooth. If needed, thin with additional water/milk. Drizzle the icing over the bars. Let set for 1-ish hour...or slice, snack, and enjoy! The bars can keep chilled in the fridge for up to 5 days.
Nutrition Facts : Calories 257 kcal, ServingSize 1 serving
CHEESECAKE-SWIRLED CARROT BUNDT CAKE
This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
- In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
- In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
- Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
- Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
- In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.
Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g
CARROT CAKE SWIRLED CREAM CHEESE BARS
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
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
SWIRLED CARROT CAKE CHEESECAKE BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan (I use a metal pan) with parchment paper with overhanging edges to make it easier to lift and cut the bars. Lightly grease the bottom and sides with cooking spray and set aside.
- For the carrot cake batter, in a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
- In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla until very well-combined and lighter in color, 1-2 minutes.
- Add the dry ingredients and then the carrots and mix until no dry streaks remain (don't over mix).
- For the cheesecake batter, whip the cream cheese and granulated sugar with an electric mixer (handheld or stand mixer) until smooth and well-combined, 1-2 minutes. Add the sour cream, eggs and vanilla and mix for another minute or so until evenly combined, scraping down the sides of the bowl as needed.
- Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there's an even amount of batter across the bars.
- Use a knife to lightly swirl the batter together (see pictures in the post). Bake the bars for 35-40 minutes until the top springs back lightly to the touch. Let cool completely. Serve at room temperature or chilled (these bars can be made 1-2 days ahead of time; refrigerate until serving).
Nutrition Facts : ServingSize 1 Bar, Calories 243 kcal, Carbohydrate 30 g, Protein 3 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 44 mg, Sodium 127 mg, Fiber 1 g, Sugar 21 g
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