My mom's friend Sigrid brought over delicious spiced cakes when I was growing up, and I remember every one.
I can't stop thinking about these carrot cake bars. Cream cheese is swirled and baked into dessert bars instead of frosted like a cake.
Due to their cream cheese swirl, carrot cake bars should be refrigerated in an airtight container. Properly stored, they last 3-4 days.
Cardamom gives these bars a warm, spicy flavor I enjoy. However, ground ginger works well if you have it.
For Carrot Puree: 12 Carrots, peeled and chopped into 1/2-inch slices, 1/2 oz.
For Carrot Cake Batter: 1 1/2 cups all-purpose flour
To prepare the Cream Cheese Batter, use an 8-ounce package of room-temperature cream cheese.