Ingredients
For the Bars
1/2 cup butter, melted
1 cup light brown sugar, packed
1 egg
1 Tablespoon vanilla
1 cup flour
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 cup shredded carrots
For the Cheesecake Swirl
4 ounces cream cheese, room temperature
1/4 cup sugar
1 egg yolk
3/4 tsp. vanilla
Instructions
Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick spray and set aside.
Combine melted butter and brown sugar. Stir in egg and vanilla. Add flour, cinnamon, baking powder and salt. Stir until completely combined. Stir in shredded carrots. Set aside.
Prepare cheesecake swirl by combining cream cheese and sugar with hand mixer until smooth.
Add in egg yolk and vanilla and beat until smooth and creamy.
Spread about 1/2 of the carrot cake batter in the prepared pan. Add about half of the cheesecake swirl by dropping dollops of batter over the carrot cake batter.
Add remaining carrot cake batter on top of and around the cheesecake batter. Add remaining cheesecake batter in dollops.
Using a knife or skewer, swirl the batters together.
Bake 35- 40 minutes or until edges are golden.
Cool completely before cutting.
Store in airtight container in the refrigerator.