Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
- 4 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking pan.
- Melt the butter and mix it with brown sugar in a bowl.
- Add the egg and vanilla, blending until smooth, then incorporate flour, cinnamon, baking powder, salt, and shredded carrots.
- In another bowl, beat cream cheese with granulated sugar and mix in the egg yolk and vanilla extract.
- Layer half of the carrot cake batter in the baking pan, dollop half of the cream cheese mixture, followed by the rest of the batters, swirling to create a marbled effect.
- Bake for 35-40 minutes until edges are golden and center is set.
- Let cool completely in the pan before slicing.
Notes
Ensure the butter is completely melted for a smooth batter.
Freshly shredded carrots enhance moisture and flavor.
Cool completely for clean cuts when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 40