Morning Glory Pumpkin & Carrot Cake Bars
These moist pumpkin and carrot bars are delicately spiced and stuffed with pockets of orange-spiked cream cheese. Cut into bars for snacking. This recipe can also be a delicious holiday dessert - cut bars into larger squares and serve with cinnamon ice cream.
Ingredients
Bars Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 1/4 tsps pumpkin pie spice
- 2 tsps baking powder
- 1 tsps baking soda
- 1/2 tsp salt
- 4 large eggs, lightly beaten
- 3/4 cup canola or light olive oil
- 1 can (15 oz) pumpkin purée
- 1 cup finely shredded carrot
Cream Cheese Swirl Ingredients:
- 1 package (8 oz) Crystal Farms Wisconsin Original Cream Cheese Box
- 1 large egg
- 1/4 cup sugar
- 1 1/2 tsps grated orange peel
Instructions
-
Heat oven to 350°F. Line a 13x9-inch baking pan with foil.
-
Mix flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
-
Stir in eggs, oil, pumpkin, and carrot until well combined. Pour batter into prepared pan, spreading evenly.
-
Beat cream cheese, egg, ¼ cup sugar, and orange peel until smooth. Drop spoonfuls of topping over batter; swirl into batter with the tip of a knife.
-
Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool completely; cut into bars or squares.
Chef's Tips & Suggestions:
- Cut these moist bars into larger squares of cake to serve as a dessert with a scoop of cinnamon ice cream.
Comments