Servings: 12 bars
Calories: 200kcal
Equipment
- 8x8-inch baking dish
- Mixing Bowls
- Whisk
- knife
Ingredients
For the Batter
- 1 cup gluten-free flour or all-purpose flour
- 1 teaspoon allspice
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup packed light brown sugar
- 0.5 cup granulated sugar
- 0.5 cup plain unsweetened yogurt
- 0.5 cup melted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup shredded carrots
- 0.5 cup chopped walnuts optional
- 0.5 cup raisins optional
For the Cream Cheese Swirl
- 8 oz cream cheese
- 0.25 cup granulated sugar
Instructions
How to Make Carrot Cake Brownie Bars
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish with cooking spray and parchment paper.
- In a mixing bowl, blend together the cream cheese, vanilla extract, and granulated sugar until smooth and creamy.
- In a separate bowl, combine melted butter and both the brown and granulated sugars. Stir in the egg, yogurt, and vanilla extract until well combined.
- Gradually whisk in your flour, allspice, nutmeg, cinnamon, baking powder, and salt. Fold in the shredded carrots, walnuts, and optional raisins.
- Pour the cake batter into the prepared dish and add dollops of the cream cheese mixture on top. Swirl with a knife.
- Bake for 40-50 minutes until a toothpick inserted comes out clean.
- Cool completely in the pan before slicing into squares for serving.
Notes
For an indulgent treat, serve warm with whipped cream or vanilla ice cream.
Nutrition
Serving: 1bar | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1500IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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