Ingredients for Spicy Carrot Cake Bars
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ¾ cup vegetable oil
- 1½ cups packed light brown sugar
- 3 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
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How to Make Spicy Carrot Cake Bars
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground allspice. Set aside.
- In a large bowl, using a wire whisk, beat together ¾ cup vegetable oil, 1 ½ cups packed light brown sugar, and 3 large eggs until well combined (about 1 minute).
- Stir in 2 cups shredded carrots, 1 cup crushed pineapple (drained), and the dry flour mixture until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- For the cream cheese topping: In a small bowl, beat together 8 ounces cream cheese (softened), ½ cup granulated sugar, and 2 tablespoons all-purpose flour until smooth and creamy.
- Beat in 1 large egg and 1 tablespoon lemon juice until well combined.
- Drop spoonfuls of the cream cheese filling onto the batter in a random pattern.
- Using a table knife or toothpick, swirl the cream cheese mixture into the batter to create a marbled effect.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges pull away from the sides of the pan.
- Let the cake cool completely in the pan before cutting into 32 bars.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
5g
Carbs
5g
