Cream Cheese Marbled Carrot Bars

Dessert Now Dinner Later

Ready in: 45 minutes
Servings: 35
Vegetarian
Very Popular

Ingredients

  • 1 tsp baking powder
    Baking
  • 1½ tsp baking soda
    Baking
  • ¼ cup brown sugar
    Baking
  • 1 (20oz) can crushed pineapple, drained (reserve 1 Tbsp juice)
    Canned and Jarred
  • 1 cup canola oil
    Oil, Vinegar, Salad Dressing
  • 2 cups finely grated (PEELED) carrots, packed
    Produce
  • 4 tsp cinnamon
    Spices and Seasonings
  • 2 (8oz) packages cream cheese (neufchatel or regular is fine)
    Cheese
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 3 large eggs
    Milk, Eggs, Other Dairy
  • 2 cups all-purpose flour
    Baking
  • ¼ tsp ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 1 cup golden raisins
    Dried Fruits;Produce;Baking
  • ¼ tsp nutmeg
    Spices and Seasonings
  • 1 Tbsp orange zest
    Produce
  • 1 cup pecan pieces, chopped
    Nuts;Savory Snacks;Baking
  • 1 tsp salt
    Spices and Seasonings
  • ½ cup sugar
    Baking
  • 1½ cups sugar
    Baking
  • 1 cup sweetened coconut flakes
    Baking
  • ½ tsp vanilla
    Baking
  • 2 tsp vanilla extract
    Baking

Steps

  • Preheat oven to 350*F.Grease & flour a half sheet pan/jelly roll pan (13"x18"x1").In a large bowl whisk together well the flour, sugar, brown sugar, baking soda, baking powder, salt & spices. Set aside.Peel & grate carrots to yield 2 cups packed. Make sure pieces are not any bigger than " (I used my food processor until finely chopped, but not mush.) If you don't peel your carrots, your cake might have green specks after it is baked. At least that was a consistent problem we had in a bakery I used to work in. It's still fine to eat, but just leave the tough skin off.Using a hand mixer, prepare the cheesecake filling by beating the cream cheese with the sugar & vanilla until no lumps appear.
  • Add eggs one at a time & blend until smooth. Set aside.In a stand mixer, add carrots, orange zest, drained pineapple, golden raisins, coconut, & pecans.
  • Mix well using the paddle attachment. Then add oil, vanilla extract, eggs one at a time mixing well after each addition. Lastly add the 1 Tbsp of reserved pineapple juice.
  • Mix well. Scrape down bowl often.Slowly add the dry ingredients & mix for 1 minute or until just combined. Do not over mix.
  • Pour batter into prepared jelly roll pan & spoon dollops of cheesecake filling on top. Swirl with a knife to create a marbled look. *The pan will be pretty full.
  • Bake for 35-40 minutes or until a toothpick comes clean out of the center. Allow cake to cool before serving. Store in the refrigerator. Best served chilled.

Nutrition

  • Calories: 197.58  cal  (9.88%)
  • Fat: 8.9  g  (13.7%)
  • Saturated Fat: 3.66  g  (22.88%)
  • Carbohydrates: 27.61  g  (9.2%)
  • Sugar: 19.57  g  (21.74%)
  • Cholesterol: 44.39  mg  (14.8%)
  • Sodium: 187.0  mg  (8.13%)
  • Protein: 3.19  g  (6.39%)
  • Vitamin A: 1451.17  IU  (29.02%)
  • Manganese: 0.29  mg  (14.72%)
  • Selenium: 5.93  µg  (8.47%)
  • Vitamin B1: 0.1  mg  (6.99%)
  • Phosphorus: 67.16  mg  (6.72%)
  • Vitamin B2: 0.11  mg  (6.54%)
  • Fiber: 1.5  g  (5.98%)
  • Folate: 21.48  µg  (5.37%)
  • Copper: 0.1  mg  (5.1%)
  • Iron: 0.84  mg  (4.64%)
  • Potassium: 151.6  mg  (4.33%)
  • Calcium: 38.92  mg  (3.89%)
  • Magnesium: 13.95  mg  (3.49%)
  • Vitamin B3: 0.67  mg  (3.37%)
  • Vitamin B6: 0.07  mg  (3.29%)
  • Zinc: 0.44  mg  (2.9%)
  • Vitamin B5: 0.29  mg  (2.89%)
  • Vitamin C: 2.37  mg  (2.87%)
  • Vitamin E: 0.35  mg  (2.31%)
  • Vitamin K: 2.3  µg  (2.19%)
  • Vitamin B12: 0.1  µg  (1.74%)
  • Vitamin D: 0.24  µg  (1.6%)

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