Ingredients
3/4 cup all-purpose flour (94 grams)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, melted (75 grams)
3/4 cup brown sugar (158 grams)
1 large egg
1 teaspoon vanilla extract
3 tablespoons sour cream or Greek yogurt (45 ml)
1 cup finely shredded carrots
8 ounces full-fat brick-style cream cheese (226 grams)
1/3 cup granulated sugar (67 grams)
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325F and line an 8×8 inch pan with parchment paper, leaving overhang.
2. Whisk together flour, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In a separate bowl, whisk melted butter, brown sugar, egg, and vanilla until smooth.
4. Whisk in sour cream and shredded carrots.
5. Fold dry ingredients into wet ingredients gently until combined.
6. In another bowl, beat cream cheese and sugar until smooth.
7. Mix in egg and vanilla just until combined.
8. Reserve about 3/4 to 1 cup of carrot batter and spread remaining batter in prepared pan.
9. Drop spoonfuls of cheesecake batter over carrot layer.
10. Drop reserved carrot batter between cheesecake dollops.
11. Swirl gently with a knife or toothpick.
12. Bake 30 to 40 minutes until set and no wet carrot batter remains.
13. Cool completely, then refrigerate at least 4 hours before slicing.
Notes
Use room temperature cream cheese for smooth swirl.
Do not overmix to maintain tender texture.
Chill thoroughly before slicing for clean cuts.
Store in refrigerator up to 4 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Brownies and Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 238
- Sugar: 20g
- Sodium: 178mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg