Adapted from: Mel's Kitchen Cafe
Ingredients:
Carrot Cake:
1 1/4 cups all-purpose
flour
3/4 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
3/4 cup canola oil
1 tsp vanilla extract
1/2 pound carrots, finely shredded (about 2 cups)
Cheesecake
Batter:
2 packages (16 ounces
total) cream cheese, softened
1/2 cup (3.75 ounces) granulated sugar
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350
degrees F.
Lightly grease the bottom and sides of a 9X13-inch pan with cooking spray and set aside.
For the carrot
cake batter:
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking
soda, nutmeg and salt. Set aside.
In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla until very well-combined and light in color, 1-2 minutes.
Add the dry ingredients and then the carrots and mix until no dry streaks remain (don't over mix).
For the
cheesecake batter:
Whip the cream cheese and
granulated sugar with an electric mixer (handheld or stand mixer) until smooth
and well-combined, 1-2 minutes. Add the sour cream, eggs and vanilla and mix
for another minute or so until evenly combined, scraping down the sides of the
bowl as needed.
Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there's an even amount of batter across the bars.
Use a knife to lightly swirl the batter together. Bake the bars for 35-40 minutes, until the top springs back lightly to the touch. Let cool completely. Serve at room temperature or chilled (these bars can be made 1-2 days ahead of time; refrigerate until serving).
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