Carrot Cake Swirled Cream Cheese Bars

Is it a carrot cake? Is it a cheesecake? It’s both! This 2-in-1 Easter treat swirls the spiced sweetness of traditional carrot cake with a creamy, smooth cheesecake and just a hint of lemon. Go ahead. Try and have just one bar. Photo credit: Julie Gransee from Lovely Little Kitchen.

Ingredients
Serves: 24
Directions
15 mins Prep time 40 mins Cook time
15 mins Prep time
40 mins Cook time
  • 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 information

(Amount per serving)

  • 256Calories: 256Cholesterol: 67mg
  • Sodium: 201mgProtein: 4g
  • Total Fat: 16gSaturated Fat: 7g
  • Fiber: 0gCarbohydrate: 24g
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