Preparation Steps

• Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
• In a large bowl, combine the melted butter and sugar, whisking until smooth. Add the egg and vanilla extract, and continue whisking until well incorporated.
• In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the shredded carrots.
• In a separate bowl, beat the softened cream cheese and sugar with an electric mixer until creamy. Add the egg yolk and vanilla extract and beat until smooth.
• Spread half of the carrot cake batter evenly into the prepared pan. Drop dollops of half the cheesecake mixture over the carrot cake layer. Repeat with the remaining batter and cheesecake mixture.
• Using a knife or skewer, swirl the batters together to create a marbled effect.
• Bake for 35-40 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Allow the bars to cool completely in the pan on a wire rack before cutting into squares. Chill in the refrigerator for cleaner cuts.