1. Preheat oven to 350°F/180°C. Prepare 8×8-inch pan with grease or parchment paper. 2. Mix eggs, butter, and vanilla until frothy. Add flours, sweetener, baking powder, cinnamon, and salt. Blend until smooth. Fold in carrots and nuts. 3. Make cream cheese filling: Beat cream cheese, sweetener, egg, and vanilla until creamy. 4. Assemble: Layer cake batter and cream cheese in pan. 5. Bake for 30-35 minutes until golden and toothpick comes out clean. 6. Cool completely, then slice into squares. Enjoy!
1 Comment
Full Recipe Here: [https://www.lowcarbspark.com/carrot-cake-cheesecake-bars/](https://www.lowcarbspark.com/carrot-cake-cheesecake-bars/)
INGREDIENTS
# For The Carrot Cake Batter
* 2 cups almond flour superfine, blanched
* ¼ cup coconut flour
* 5 large eggs room temperature
* 2 cups carrots grated
* ½ cup unsalted butter melted
* ¾ cup [granulated sweetener](https://amzn.to/3jHCHKC) or brown sugar replacement
* 2 tsp [baking powder](https://amzn.to/3xsEHhZ)
* 1 tbsp [vanilla extract](https://amzn.to/37jUo0j)
* 2 tsp [cinnamon](https://amzn.to/37dEzID)
* ½ tsp [salt](https://amzn.to/3xxKXFn)
* ½ cup pecans or walnuts chopped
# For The Cream Cheese Layer
* 6 oz cream cheese
* 1/4 cup [powdered sweetener](https://amzn.to/37oLuhV)
* 1 large egg
* 1 tsp [vanilla extract](https://amzn.to/37jUo0j)
# Instructions
1. Preheat oven to 350°F/180°C. Prepare 8×8-inch pan with grease or parchment paper.
2. Mix eggs, butter, and vanilla until frothy. Add flours, sweetener, baking powder, cinnamon, and salt. Blend until smooth. Fold in carrots and nuts.
3. Make cream cheese filling: Beat cream cheese, sweetener, egg, and vanilla until creamy.
4. Assemble: Layer cake batter and cream cheese in pan.
5. Bake for 30-35 minutes until golden and toothpick comes out clean.
6. Cool completely, then slice into squares. Enjoy!