How to Make

• Preheat the oven to 350°F (175°C) and prepare an 8x8 baking pan by greasing it with non-stick spray and lining with parchment paper for easy removal.
• Melt your butter in a microwave-safe bowl, then stir in light brown sugar until you have a creamy mixture.
• Mix in the egg and vanilla extract until blended smoothly.
• Combine the flour, cinnamon, baking powder, and salt in another bowl, then fold this dry mixture into the wet ingredients.
• Fold in the shredded carrots thoroughly for a sweet flavor throughout the batter.
• Beat the cream cheese with granulated sugar until creamy; then mix in the egg yolk.
• Layer half of the carrot cake batter into the prepared pan, followed by dollops of the creamy cheesecake filling, and then top with remaining carrot cake batter.
• Swirl the two batters together using a knife or skewer.
• Bake for 35-40 minutes until golden brown edges form and the center jiggles slightly.
• Cool completely on a wire rack before cutting into bars.