Mango Carrot Cake Swirl Bars

• FOR THE BARS:
• 12 ounces, weight Pureed Carrots
• 1-3/4 cup Granulated Sugar
• 1/2 cups Mango Greek Yogurt
• 1/2 cups Vegetable Or Canola Oil
• 4 whole Lightly Beaten Large Eggs
• 1 Tablespoon Vanilla Extract
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 Tablespoon Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• FOR THE CREAM CHEESE TOPPING:
• 8 ounces, weight 1/3 Fat Cream Cheese At Room Temperature
• 1/4 cups Plus Two Tablespoons Of Granulated Sugar
• 1 whole Large Egg, At Room Temperature
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Mango Puree

1. Preheat oven to 375 F.
2. For the bars:
3. In one large bowl, add pureed carrots, granulated sugar, Greek yogurt, oil, beaten eggs, and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
4. For the swirl cream cheese topping:
5. In a medium sized bowl, blend cream cheese and granulated sugar with a hand mixer until nice and smooth. Add in one egg, vanilla extract and mango puree and mix until well incorporated.
6. To prepare the bars:
7. Pour 3/4 of the carrot batter into a greased 9 x 13 baking pan. Next spread the cream cheese topping on top of the carrot batter until no carrot batter is showing. Spoon remaining carrot batter in random areas over the cream cheese topping. Take a butter knife and swirl the top of the batters to create a pretty swirl pattern.
8. Bake the bars for 30 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes then serve.

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Taken from tastykitchen.com/recipes/desserts/mango-carrot-cake-swirl-bars/ (may not work)