Ingredients:

  • 1 cup (125g) All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 cup (113g) Unsalted butter
  • 3/4 cup (150g) Light brown sugar, packed
  • 2 large Eggs
  • 1.5 tsp Vanilla extract
  • 1 1/2 cups (150g) Grated carrots, moisture wrung out
  • 1/2 cup (50g) Chopped pecans
  • 8 oz (225g) Full-fat cream cheese, brick style, softened
  • 1/4 cup (50g) Granulated sugar
  • 1 tsp Lemon juice

Instructions:

  1. Preheat oven to 350°F (180°C) and line an 8 inch square pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until no clumps remain.
  3. Melt the butter and whisk it with the brown sugar in a separate bowl, then add one egg and 1 tsp vanilla until the mixture looks glossy.
  4. Stir the wrung out carrots and pecans into the wet mixture, then gently fold in the dry ingredients until just combined.
  5. Reserve 1/4 cup of the carrot batter, then spread the rest evenly into the prepared pan until the bottom is fully covered.
  6. Beat the softened cream cheese and granulated sugar until smooth, then add the remaining egg, 1/2 tsp vanilla, and lemon juice until velvety and thick.
  7. Pour the cheesecake mixture over the carrot base, then dollop the reserved carrot batter on top and use a knife to swirl into marble patterns.
  8. Place in the oven for 45 minutes until the edges are golden and the center jiggles slightly.
  9. Let the bars sit at room temperature for 1 hour, then refrigerate for at least 2 hours until firm enough to slice.
  10. Lift the parchment handles to remove the bars and cut into 16 even squares using a sharp, warm knife.