Carrot Cheesecake Bars
While we are driving, my youngest kidlet likes to ask all kinds of get-to-know you questions. One of the questions she asked recently was, “Mom, what is your favorite dessert?”. Why couldn’t she just ask me an easy question like, “Mom, what is the answer to world peace?” or “Mom, which one of us is your favorite?”.
Choosing a favorite dessert is almost an impossible task, however, if I had to, I could probably narrow the choice down to my “Top 10”. Without a moment’s of hesitation, I could safely say that somewhere in the “Top 10” would definitely be a carrot cake.
I get my love of all things coconut and carrot cake flavored from my grandma. Easter was her favorite holiday. For one she loved to dress up. The hats, the gloves, the suits….it was all her scene. (I did not inherit this trait from her! Give me my jean and T-shirts any day.) The second reason why she adored Easter is that, for sure, there would be a Coconut Cream Cake or a Carrot Cake (or both) sitting on the dessert table of our Easter Dinner Feast. For a diabetic, that woman, could put away some cake!
In our home, we were carrot cake purest’s! Keep your raisins, coconut, and your pineapple out of our cake!!!!!! They are excellent ingredients for other desserts, but have no business in my carrot cake. These carrot cake bars have the cinnamon and nutmeg that are quintessential to a perfect carrot cake, but they also have a little hint of fresh ginger that will make your taste buds stand up and take notice of the deliciousness. Moist and tender, full of flavor, bursting with “carrot’y” goodness, these cake bars, takes the cake, if you know what I mean. Another key ingredient that often sets a good carrot cake apart from a great carrot cake, is the nuts. You cannot leave out the nuts!!!! Pecans or walnuts have to be in there somewhere. Finally, this sweet confection would be absolutely naked without its frosting. Tangy cream cheese that has been perfectly blended with sugar and vanilla is swirled into the top of the bars to create the perfect topping.
Can I get a hallelujah! (My mouth is making a mess of my keyboard with all this drool)
Basically, It just would not be spring without a carrot cake, but sometimes you want to enjoy a carrot cake, without having to make a carrot cake. When that mood hits, these carrot cheesecake bars are an absolute must.
- 1 Cup Vegetable Oil
- 2 Cups Sugar
- 4 Eggs
- 2 1/2 Cups Flour
- 2 tsp. Baking Soda
- 1 tsp. Salt
- 3 tsp. Cinnamon
- 3/4 tsp. Nutmeg
- 1/2 tsp. Fresh Ginger
- 2 tsp. Vanilla
- 3 Cups Grated Carrots
- 1 Cup Pecans or Walnuts, chopped
- For The Frosting:
- 2 Blocks Cream Cheese, softened
- 1 Cup Powdered Sugar
- 1 tsp. Vanilla
- Combine sugar, egg, and oil to a mixing bowl fitted with a whisk attachment. Whisk until smooth and creamy.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together. Slowly add to the sugar mixture and beat well. Add in vanilla, grated carrot and ginger. Whisk until combined. Finally, fold the nuts into the batter.
- Pour batter into a bar pan lined with parchment.
- Cream softened cream cheese, powdered sugar, and vanilla together. Drop the cream cheese batter onto the top of the carrot cake batter. Use a knife to swirl batters together.
- Bake cake at 350° for 40-45 minutes, until center is fully set. Allow to cool completely before cutting into bars.