These carrot cake bars are the perfect treat to bring to work for your coworkers! You can substitute the carrot bread mix with pumpkin with pumpkin bread mix, delicious! Also try using fat-free cream cheese. This recipe is definitely a keeper.
| 1 pkg. (15.6 oz.) carrot quick bread mix |
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2 tsp. ground cinnamon |
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1/4 tsp. ground nutmeg |
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1-1/2 tsp. vanilla, divided |
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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened |
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1/2 cup sugar |
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2 eggs |
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PREHEAT oven to 350°F. Prepare bread mix as directed on package. Stir in cinnamon, nutmeg and 1 tsp. of the vanilla. Spread batter into greased 13×9-inch baking pan. |
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MIX cream cheese, sugar and remaining 1/2 tsp. vanilla until well blended. Blend in eggs. Pour over batter in pan; cut through batter with knife several times for marble effect. |
| BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into bars. |
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