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Carrot Cake Bars

Gather your family together to bake these cheesecake-swirled dessert bars, perfect for spring


1/2 cup butter, melted

1 cup light brown sugar

1 egg

1 tablespoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground cinnamon 

1/4 teaspoon baking powder 

1/4 teaspoon salt

1 cup shredded carrots


  1. Preheat oven to 350 degrees. Coat an 8×8 baking pan with non-stick spray or line with parchment paper and lightly spray.

  2. In a medium bowl, mix the melted butter and brown sugar. 

  3. Stir in the egg and vanilla extract.

  4. Add in flour, cinnamon, baking powder, salt and stir.

  5. Fold in shredded carrots. 

To make the cheesecake swirl, beat together 4 ounces of softened cream cheese and ¼ cup of sugar, then mix in 1 egg yolk and ¾ teaspoon of vanilla. 


  1. Pour half of the carrot cake batter into the pan and spread. 

  2. Drop dollops of half the cheesecake batter atop the cake batter. Don’t swirl yet.

  3. Add remaining cake batter on top of and around cheesecake batter.

  4. Drop dollops of remaining cheesecake batter. 

  5. Swirl batters together with knife or skewer.

  6. Bake for 35-40 minutes until edges are golden brown. Cool completely before cutting.