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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The swirl of sweetened cream cheese running through these bars is a nice counter balance to the spicy carrot and pineapple flecked cake. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
1/2 cup vegetable oil |
1 cup firmly packed brown sugar |
2 eggs |
2 cups shredded carrots |
1 (8 ounce) can crushed pineapple with juice, drained |
1 (3 ounce) package cream cheese, softened to room temperature |
1/3 cup sugar |
1 tablespoon all-purpose flour |
1 egg |
1/2 teaspoon lemon juice |
Directions:
1. Heat oven to 350 degrees.
2. Grease 13x9-inch baking pan with nonstick cooking spray.
3. In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
4. In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
5. Stir in shredded carrots, pineapple and flour mixture until just blended.
6. Spread batter evenly in pan.
7. For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
8. Add egg and lemon juice; beat well.
9. Drop spoonfuls of cream cheese filling onto batter in a random pattern.
10. Using a table knife, cut through the mixture to create a marbled effect.
11. Bake 25 minutes or until top is set and edges pull away from sides of pan.
12. Transfer pan to wire rack and cool completely.
13. Cut into 32 bars.
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