I have this thing where I get really annoyed when the weather doesn’t obey the seasons. It’s ridiculous. And if you live anywhere without 4 distinct seasons you probably can’t even relate but here in Utah we are pretty much used to our 4 very distinct, well-defined seasons. We have a chilly, wet Spring, followed by a very dry and hot Summer, then a cool and colorful Fall, finished by a frozen white winter. But of course, our weather does not like to stick to the confines of quarterly seasons. So even though our January was the most mild I’ve ever experienced while living here, pretty much empty of any snow storms, our March has been very white and cold. It shouldn’t, but it’s totally bugging me. Which is part of the reason we jumped on the opportunity to take a weekend vacation down to St. George in Southern Utah with my inlaws. My sister in law has a lacrosse tournament down here this weekend and we don’t need much excuse to take a getaway to somewhere with warm weather and palm trees. ROAD TRIP. And what’s a road trip without snacks yeah?? You better believe I brought a plate of these cream cheese swirled carrot cake bars on the road with us. So. Good. If you love carrot cake with cream cheese frosting, you’ll love these!
What people are saying about these Cream Cheese Swirled Carrot Cake Bars
“These turned out great gluten free! All I did was sub oat flour. The texture was soft and spongy; not crumbly at all. The bars were also incredibly moist. Thanks for the great recipe!” – Jasmine “Absolutely the easiest and delicious recipe. Thank you so much for sharing. 5 star for sure!!!!!” – Tammy “Easy and delicious – I’ve decided, though, that I’ll use a tablespoon of cinnamon next time! It just needs more spice!” – Janet “I’ve made these today and they’re absolutely delicious! Thank you!” – Meike
