Tuesday, November 16, 2021

Carrot Cake Bars


  • ½ cup (1 stick or 113g) Challenge butter, cubed
  • ¾ cup (94g) all-purpose flour
  •  cup (42g) confectioners' sugar
  • 1 teaspoon cinnamon

  • ½ cup (1 stick or 113g) Challenge butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 pinch nutmeg
  •  cups shredded carrots, approximately 2-3 large carrots
  • ½ cup walnuts, finely chopped

  • 8 ounces cream cheese, room temperature
  • ½ cup (62.5g) confectioners' sugar
  1. Preheat the oven to 350°F. Spray an 8x8-inch baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick cooking spray.

  1. To a medium bowl, add the flour, confectioners' sugar, and cinnamon. Whisk together to combine.

  2. Add the cubed butter. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube into pea-sized pieces. When done, every ingredient should be well incorporated (with a few chunks). Place in the refrigerator until ready.

  1. Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
  2. In a medium bowl, add the melted butter and sugar. Mix to combine.

  3. Stir in the egg and vanilla extract.
  4. Add in the flour, cinnamon, baking powder, salt, and nutmeg. Stir until completely combined.

  5. Fold in the shredded carrots and chopped walnuts. Set aside.

  1. In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

  1. Add about half of the carrot cake batter into the pan and spread it out with an offset spatula.

  2. Add the cheesecake batter to the carrot cake batter that is in the pan, spreading it out into an even layer.

  3. Add the remaining carrot cake batter on top of the cheesecake batter and spread it out into an even layer.

  4. Using a knife or skewer, swirl the batters together.

  5. Top with crumble topping.

  6. Bake for about 35-40 minutes until the edges are light golden brown. There will be very little jiggle to the center.

  7. Cool completely before cutting. Store in an airtight container in the refrigerator.

Photo & recipe compliments of: iambaker.net  

 Amanda Rettke is the creator of I Am Baker,

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