Spicy Carrot-Cake Bars
photo by Darkhunter
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
32 Bars
ingredients
-
CAKE
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄2 cup vegetable oil
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple with juice, drained
-
TOPPING
- 1 (3 ounce) package cream cheese, softened to room temperature
- 1⁄3 cup sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1⁄2 teaspoon lemon juice
directions
- Heat oven to 350 degrees.
- Grease 13x9-inch baking pan with nonstick cooking spray.
- In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
- In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
- Stir in shredded carrots, pineapple and flour mixture until just blended.
- Spread batter evenly in pan.
- For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
- Add egg and lemon juice; beat well.
- Drop spoonfuls of cream cheese filling onto batter in a random pattern.
- Using a table knife, cut through the mixture to create a marbled effect.
- Bake 25 minutes or until top is set and edges pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.
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Reviews
-
The recipe did turn out very moist but bland--even the cream cheese filling was unremarkable. I omitted the pineapple but added equivalent applesauce and put the batters into Texas-muffin pans (for single serving portions) but my DH, who adores carrot cake anything, said he was not impressed. Maybe they need more sugar?
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These bars are super moist! Unfortunately, I was not able to swirl these as called for. I don't know what I did wrong, but when I put the topping on, it spread out to cover the top of the bars. I'm not too worried about it, because they are still delicious! Thnx for sharing your recipe, Vina. Made for My-3-Chefs 2009.
RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".