Yummy! Carrot Cake Cheesecake Bars - The Scran Line

Carrot Cake 175g - 1 cup all-purpose flour 1 tsp cinnamon 1/4 tsp baking powder 1/2 tsp salt 200g - 1 cup packed brown sugar 110g - 1/2 cup unsalted butter, melted 1 large egg 1 tbsp vanilla extract 110g - 1 cup shredded carrots (about 1-2 large carrots) Cheesecake 250g - 8 ounces cream cheese block, room temperature 1/4 cup granulated sugar 2 egg yolks 3/4 tsp vanilla extract 1/4 tsp salt Instructions: Carrot Cake Preheat your oven to 350°F / 175°C. Lightly spray an 8 x 8 inch square cake tin with oil spray and line with baking paper on both sides. Set aside. Add the flour, cinnamon, baking powder and salt into a medium mixing bowl and use a whisk to combine. Set aside. Add the brown sugar and melted butter into a large mixing bowl and use a whisk to combine. Add the egg and vanilla and continue whisking until mixed in and smooth. About 1 minute. Add the dry ingredients and mix using a spatula until combined. Lastly, add the grated carrot and fold through. Cheesecake Layer Add the cream cheese, sugar, egg yolks, vanilla extract and salt into a medium mixing bowl and use an electric hand mixer to mix until well combined and smooth. Layering the bars Add 3/4 of the carrot cake batter into your pre-prepared cake tin and use a spoon or spatula to spread around evenly and flat. Add all of the cheesecake mixture on top and spread around evenly. Lastly, add dollops of the remaining carrot cake batter on top. Gently tap on your workbench to even out. Bake for 25 - 30 minutes and allow to cool down completely before slicing into 3x3 bars. Notes Carrot Cake Cheesecake Bars can be stored in an airtight container for up to three days. - FOLLOW ME HERE: Instagram: www.instagram.com/TheScranLine/ Facebook: facebook.com/TheScranLine Pinterest: au.pinterest.com/TheScranLine/ Twitter: www.twitter.com/TheScranLine HELPFUL LINKS: To convert grams into US cups, please follow this link: www.dovesfarm.co.uk/resources/conversion-tables/us… To convert grams into metric cups, please follow this link: www.taste.com.au/how+to/articles/369/weights+measu… About The Scran Line Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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