Ingredients
Scale
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 ounces cream cheese (softened)
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment.
- In a medium bowl, whisk together brown sugar, salt, flour, cinnamon, nutmeg, and baking powder.
- Melt the butter and add to the dry mixture along with the egg and vanilla extract. Stir until a soft batter forms.
- Fold in grated carrots until distributed.
- In a separate bowl, beat cream cheese, granulated sugar, and egg yolk until smooth.
- Spread half of the carrot batter into the prepared pan, dollop with cream cheese mixture, then top with remaining carrot batter.
- Gently swirl the layers with a knife.
- Bake for 28 to 35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 20 minutes, then refrigerate for at least one hour before slicing.
Notes
For a different fat profile, replace butter with neutral oil. For vegan options, use plant-based butter and vegan cream cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg