Spicy Carrot-Cake Bars

READY IN: 50mins
Recipe by Vina7737

The swirl of sweetened cream cheese running through these bars is a nice counter balance to the spicy carrot and pineapple flecked cake.

Top Review by renajune

The recipe did turn out very moist but bland--even the cream cheese filling was unremarkable. I omitted the pineapple but added equivalent applesauce and put the batters into Texas-muffin pans (for single serving portions) but my DH, who adores carrot cake anything, said he was not impressed. Maybe they need more sugar?

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Grease 13x9-inch baking pan with nonstick cooking spray.
  3. In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
  4. In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
  5. Stir in shredded carrots, pineapple and flour mixture until just blended.
  6. Spread batter evenly in pan.
  7. For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
  8. Add egg and lemon juice; beat well.
  9. Drop spoonfuls of cream cheese filling onto batter in a random pattern.
  10. Using a table knife, cut through the mixture to create a marbled effect.
  11. Bake 25 minutes or until top is set and edges pull away from sides of pan.
  12. Transfer pan to wire rack and cool completely.
  13. Cut into 32 bars.

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