Recipe by Vina
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?
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄2 cup vegetable oil
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple with juice, drained
- 1 (3 ounce) package cream cheese, softened to room temperature
- 1⁄3 cup sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1⁄2 teaspoon lemon juice
Directions See How It's Made
- Heat oven to 350 degrees.
- Grease 13x9-inch baking pan with nonstick cooking spray.
- In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
- In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
- Stir in shredded carrots, pineapple and flour mixture until just blended.
- Spread batter evenly in pan.
- For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
- Add egg and lemon juice; beat well.
- Drop spoonfuls of cream cheese filling onto batter in a random pattern.
- Using a table knife, cut through the mixture to create a marbled effect.
- Bake 25 minutes or until top is set and edges pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.