The New Way to Eat Carrot Cake

I love carrot cake—it’s perfectly moist with just the right amount of spice, and the cream cheese frosting is divine. Sometimes, though, making a layered carrot cake just takes more time than I have. That’s when these bars are my secret weapon: They have everything we love about carrot cake swirled together in a tender bar that comes together in under an hour from start to finish!

First, heat the oven to 350°F and spray a 13x9-inch pan with cooking spray. Gather your ingredients: Betty Crocker SuperMoist carrot cake mix, 4 eggs, some water, oil, cream cheese and sugar.

Next, in a large bowl, beat the cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in the pan. In a medium bowl, beat the cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons of the cream cheese mixture onto the cake batter in the pan and drag a butter knife through cake batter and cream cheese to swirl. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake completely on a wire cooling rack before cutting and then cut 6 by 4 rows. Add a dusting of powdered sugar if you’d like, then serve!