Yield: 24 bars
Carrot Cake Bars
This carrot cake bars recipe with creamy cheesecake swirls is inspired by a Cheesecake Factory dessert, but it's made with a box-mix.
Ingredients
- 1 20 oz box carrot cake mix
- ingredients needed to make cake mix, eggs, oil, water
- 2 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
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Instructions
- Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- Mix carrot cake mix according to package directions. Pour into greased pan. Set aside.
- Beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
- Drop spoonfuls of the cream cheese mixture onto the top of the cheesecake layer. Drag the tip of a knife through the carrot cake and the cheesecake layers to create swirls.
- Bake for 28 minutes, or until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.
- Store in an airtight container in the fridge. You can eat them cold or let them come to room temperature before serving them. To let the come to room temp – set them on the counter about 15 minutes before serving.
Nutrition
Serving: 1, Calories: 142kcal, Carbohydrates: 27g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 186mg, Sugar: 18g