As Easter is this weekend, its only fitting to have a Easter spring time dessert. The classic carrot cake has always been a spring time cake that is filled with a rich brown sugar and spiced cake filled with chopped walnuts and shredded carrots throughout. All topped with a creamy cream cheese frosting.
In these carrot cake swirl bars, it has the classic flavors of a carrot cake, but with a orange infused cheese cake batter swirled throughout the bars. The cheesecake batter gives the flavors of the cream cheese frosting within every bite. They are a perfect addition to any Easter brunch or afternoon snack this spring.
Preheat the oven to 350°F. Melt the butter by microwaving it for 30-40 seconds or until fully melted. In a medium bowl, mix the melted butter and brown sugar. Add the egg and vanilla extract and mix until smooth.
Add in the flour, cinnamon, baking powder, and salt. Stir until flour is all mixed in. Fold in the carrot and walnuts. Set aside.
In a clean mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth. Add in the egg yolk, orange zest and vanilla extract. Beat until smooth and creamy.
Line a 8” x 8” pan with parchment paper. Add half of the carrot cake batter into the pan and spread it out with a spatula. Add dollops of half of the cheesecake batter to the carrot cake batter. Repeat with both of the other leafs of each batter.
Bake for about 35-40 minutes until the edges are golden brown. The middle will be set, but still jiggle some. Let the bars cool for 10 minutes then remove from the pan. Let cool completely before cutting and store in an airtight container in the refrigerator.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!