These Carrot Cake Bars are loaded with shredded carrots, chopped walnuts and a crumble topping, but what sets them apart is the cream cheese frosting swirl inside the bars!

 

Crumble Topping

  • ½ cup (1 stick or 113g) Challenge Dairy Butter, cubed
  • ¾ cup (94g) all-purpose flour
  • ⅓ cup (42g) confectioners’ sugar
  • 1 teaspoon cinnamon

Carrot Cake Bars

  • ½ cup (1 stick or 113g) Challenge Dairy 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
  • 1 ½ cups shredded carrots, approximately 2-3 large carrots
  • ½ cup walnuts, finely chopped

Cheesecake Swirl

  • 8 ounces cream cheese, room temperature
  • ½ cup (62.5g) confectioners’ sugar

Crumble Topping

  • 1

    Preheat the oven to 350°F. Spray an 8×8-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.

  • 2

    To make the crumble topping, add the flour, confectioners’ sugar, and cinnamon to a medium bowl. Whisk together to combine.

  • 3

    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.

Carrot Cake Bars

  • 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.

Cheesecake Swirl

  • 1

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

Assembly

  • 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 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.