Ingredients:
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
Directions:
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Preheat oven to 350 degrees. Coat an 8×8 baking pan with non-stick spray or line with parchment paper and lightly spray.
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In a medium bowl, mix the melted butter and brown sugar.
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Stir in the egg and vanilla extract.
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Add in flour, cinnamon, baking powder, salt and stir.
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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.
Assemble:
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Pour half of the carrot cake batter into the pan and spread.
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Drop dollops of half the cheesecake batter atop the cake batter. Don’t swirl yet.
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Add remaining cake batter on top of and around cheesecake batter.
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Drop dollops of remaining cheesecake batter.
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Swirl batters together with knife or skewer.
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Bake for 35-40 minutes until edges are golden brown. Cool completely before cutting.
