Gluten Free Carrot Cheesecake Bars

For an irresistible dessert duo, these gluten free carrot cheesecake bars feature a moist carrot cake with a sweet cream cheese swirl marbled throughout!

Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes

Ingredients

  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1/4 c. sugar
  • 1 egg
  • 1 stick of butter, melted
  • 1/2 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/2 c. applesauce
  • 1/2 lb. carrots, grated
  • 3 Tbsp. milk or cream
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1 1/2 c. gluten free flour blend

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the vanilla, 1/4 cup of sugar, and 1 egg. Set aside.
  3. In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, applesauce, carrots, and milk. Then, whisk in the eggs, cinnamon, pumpkin pie spice, salt, baking soda, and the gluten free flour blend.
  4. Spread about 2/3 of the carrot cake batter into a greased 9x13 baking dish. Then, add spoonfuls of the cream cheese mixture on top. Use a spatula or knife to lightly swirl. Then, spoon in the remaining cake batter and lightly swirl. You can leave larger dollops of cream cheese or swirl a lot for thin bits of cheesecake throughout.
  5. Bake for 28-30 minutes, until an inserted toothpick comes out clean.