Carrot Cake Cheesecake Bars
Carrot cake cheesecake bars – they’re the best fall holiday treat around. These beauties are moist and a great play on traditional carrot cake with cream cheese icing. Okay, let’s get baking!
Servings: 16 bars
Ingredients
Carrot Cake
- 1 1/4 cup of packed brown sugar
- 3/4 cup of salted butter
- 2 eggs
- 1 1/2 tablespoons of vanilla
- 1 1/4 cup of gluten free flour
- 2 teaspoons of cinnamon
- 1/4 teaspoon of baking powder
- salt to taste
Cheesecake
- 4 ounces of cream cheese
- 1 egg
- 1/4 cup of sugar
- 1 1/2 teaspoons of vanilla
Instructions
- Set the oven to 350 degrees on bake and line a 9×9 pan with parchment paper for easy clean up.
- Next, combine the brown sugar and the butter for the carrot cake bars. Whisk well and then add the eggs, grated carrots, and vanilla.
- Once well combined, mix in the flour, cinnamon, baking powder and add the salt to taste. Combine gently, and try not to over mix the carrot cake bars.
- Pour the carrot cake mix into the parchment paper lined pan and set aside to work on the cheesecake.
- For the cheesecake, mix all four ingredients and whisk well. Again, just like the carrot cake bars, don’t over mix.
- Once it’s well combined, gently add to the top of the carrot cake mix.
- Bake at 350 for 28-34 minutes, until a toothpick comes out fairly clean. Then allow the bars to cool before cutting up and eating! These bars will keep well in the fridge for 4-5 days – yet no way they’ll last that long!