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Carrot Cake Swirled Cream Cheese Bars
dessert

Carrot Cake Swirled Cheesecake Bars Recipe

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 Easter dessert. Photo credit: Julie Gransee from Lovely Little Kitchen.
  • 15m

    prep time

  • 40m

    Cook Time

  • 256

    Calories

  • 13

    Ingredients

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Ingredients

24

Servings

Instructions

  • 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 (per Serving)

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