1cupfinely shredded carrots , (I used two large carrots and a box grater)
1cupsugar , (may reduce to ¾ up if desired)
½cupunsweetened applesauce
2eggs
1teaspoonvanilla
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
1 ¼cupflour
Cream Cheese Swirl
4ouncescream cheese, softened
¼cupsugar
½teaspoonvanilla
3tablespoonsflour
1egg
Instructions
Preheat oven to 350. Line and grease a 9x13 inch baking pan.
In a large bowl combine carrots, sugar, applesauce, eggs, and vanilla and mix well. Add baking soda, cinnamon, salt, and flour and mix until combined. Spread batter in your prepared pan.
In a medium bowl mix cream cheese sugar, vanilla, flour, and egg until smooth. Drizzle over the top of your cake batter. Use a knife to swirl the cream cheese mixture into the batter.
Bake for 20-30 minutes until an inserted toothpick comes out clean. Allow to cool completely before cutting into bars and serving. Store in airtight container chilled or at room temperature.
Notes
Store in airtight container in fridge up to five days.