Cream Cheese Swirled Carrot Cake Bars Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Delights Super Moist™ Carrot Cake Mix

3/4

cup water

1/2

cup oil

4

eggs

1

package (8 oz) cream cheese, softened

1/4

cup granulated sugar

Powdered sugar

Preparation

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.

In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.

In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl – once or twice through each puddle of cream cheese should do it.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

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