Saturday, May 03, 2014
Carrot Cake Bars
3/4 cup butter or hard margarine, softened
1 cup packed light brown sugar
3/4 cup granulated (white) sugar, divided
3 large eggs, divided
2 large carrots, shredded (about one cup)
1 1/2 cups plus 2 Tablespoons all-purpose (plain) flour, divided
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 package (250g/8 ounces) cream cheese
Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
In a large bowl, beat the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in 2 eggs and carrots. Gradually beat in 1 1/4 cups flour, baking powder, and cinnamon. Spread in prepared pan.
In a small bowl, beat together the cream cheese, 1/2 cup sugar, one egg, and two Tablespoons flour. Drop by spoonfuls over batter in pan and swirl gently with a knife.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool then chill. Store in the refrigerator.
These bars are reminiscent of carrot cake, without all the work of making cakes, frosting, and assembling. The are quick and easy and remind of Easter, but would also be nice in the fall or anytime. It is almost like a cheesecake on a cake-like crust!