Carrot Cake Bars with Cream Cheese Swirl

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Carrot Cake Bars with Cream Cheese Swirl

Yield: 8″  X 8″

INGREDIENTS:

For the Cake Batter
  • 1 and ½ large carrots, finely grated
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 and ¼ cups (156g) plain flour
For the Cream Cheese Swirl
  • ½ cup (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons (23g) plain flour
Instructions
For the Cake Batter
  1. Preheat the oven to 350F/176C. Line an 8×8″ pan with aluminium foil, and set aside.
  2. In a mixing bowl, add the grated carrots, sugar, cream cheese, eggs, and vanilla extract, and mix well. Add the baking soda, cinnamon, salt, and flour. Mix until combined. Pour the cake batter into the prepared pan.
For the Cream Cheese Swirl
  1. Mix together the cream cheese, sugar, vanilla, egg, and flour until combined and smooth. Gently pour the mixture on top of the cake batter, then using a toothpick, run through both mixtures in circular motions to create swirls.
  2. Bake for 30 – 40 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely on a wire rack before removing from the pan, and cutting into bars.
Notes: If the cake is still jiggly in the middle, but the top is done, loosely cover with aluminium foil to prevent burning whilst baking!

source :  marshasbakingaddiction

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