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Preheat the oven to 350°F. Line an 8×8 inch, straight sided, metal baking pan with parchment paper and lightly spray with non-stick baker’s spray. Set aside. For best results, use a metal baking pan. If using glass or ceramic, you may need to adjust the baking time slightly.
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To make the cream cheese swirl mixture, add the cream cheese and granulated sugar to a medium bowl. Beat for 1-2 minutes, using a handheld mixer on medium speed, until smooth.
6 ounces block-style cream cheese,⅓ cup granulated sugar
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Add the vanilla extract and large egg yolk to the cream cheese and beat again for another 1-2 minutes or until smooth. Set aside.
½ teaspoon vanilla extract,1 large egg yolk
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To make the carrot cake batter add the all-purpose flour, baking powder, salt, ground cinnamon and ground nutmeg to a small bowl and whisk to combine. Set aside.
1 cup all-purpose flour,½ teaspoon salt,¼ teaspoon baking powder,¾ teaspoon ground cinnamon,¼ teaspoon ground nutmeg
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To a large mixing bowl add the unsalted butter, light brown sugar and granulated sugar. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until the unsalted butter and sugars are fully combined.
½ cup unsalted butter,¾ cup light brown sugar,¼ cup granulated sugar
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Add the egg and vanilla extract to the bowl and beat again until fully incorporated.
1 large egg,2 teaspoons vanilla extract
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Add the dry ingredients to the bowl of wet ingredients and mix on low just until all the dry ingredients have been fully incorporated.
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Using a wooden spoon, or plastic spatula, gently fold the finely shredded carrots into the carrot cake batter just until evenly distributed.
¾ cup finely shredded carrots
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Spread half the carrot cake batter evenly into the prepared 8×8 inch baking pan.
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Using half the cream cheese mixture, drop dollops evenly over the surface of the carrot cake batter. Add the remaining half of the carrot cake batter on top of, and around the dollops of the cream cheese mixture.
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Add the remaining cream cheese mixture, in dollops, onto the top of the carrot cake bars batter. Using a butter knife, or wooden skewer, gently swirl the cream cheese mixture into the carrot cake batter. Swirl just enough to create a marbled effect but avoid fully mixing the layers.
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Bake for 30-35 minutes or until the carrot cake bars are lightly golden around the edges and a toothpick inserted into the center of the cake comes out clean. The center of the carrot cake bars should just barely have a little jiggle to them when gently moving the baking pan. If your carrot cake bars are getting a little too dark around the edges before the center is done, you can lightly cover the pan with aluminum foil for the last 5-10 minutes of bake time to prevent the cream cheese swirl from drying out while the carrot cake bars finish baking.
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Remove the carrot cake bars from the oven and allow them to cool completely on a wire rack before slicing and serving.
