Easter Egg Fruit Salad

Spring is in the air, and what better way to celebrate Easter than with a vibrant, refreshing, and festive Easter Egg Fruit Salad? This colorful dish is not only a feast for the eyes but also a delightful medley of fresh, juicy flavors that will brighten up any holiday table. Whether you’re hosting a brunch, a family gathering, or simply want a healthy yet indulgent treat, this recipe is a must-try. Let’s dive into why this Easter Egg Fruit Salad deserves a spot on your menu this season.

Why You’ll Love This Recipe

There are countless reasons to adore this Easter Egg Fruit Salad, but here are just a few that make it stand out:

• Bursting with Freshness: Packed with seasonal fruits like strawberries, blueberries, kiwi, and pineapple, every bite is a refreshing explosion of natural sweetness.
• Festive and Fun: The colorful arrangement mimics Easter eggs, making it a playful and visually stunning centerpiece for your holiday spread.
• Quick and Easy: With minimal prep and no cooking required, this salad comes together in under 15 minutes—perfect for busy hosts.
• Healthy and Wholesome: Loaded with vitamins, antioxidants, and fiber, this dish is as nutritious as it is delicious.
• Crowd-Pleasing: Kids and adults alike will love the bright flavors, and it’s a fantastic way to encourage little ones to eat more fruit.

Ingredients Breakdown

The magic of this Easter Egg Fruit Salad lies in its simplicity and the quality of its ingredients. Here’s what you’ll need and why each component matters:

• Strawberries: These ruby-red gems add a juicy, slightly tart sweetness and a pop of vibrant color.
• Blueberries: Tiny but mighty, blueberries bring a deep, rich hue and a burst of antioxidants.
• Kiwi: With its bright green flesh and tropical tang, kiwi adds a refreshing contrast.
• Pineapple: Sweet, tangy, and juicy, pineapple lends a tropical flair and balances the other fruits.
• Mandarin Oranges: These citrus segments add a zesty brightness and a touch of nostalgia.
• Honey or Maple Syrup (optional): A light drizzle enhances the natural sweetness without overpowering the fruit.
• Fresh Mint Leaves: A garnish that adds a cool, aromatic finish.

How to Make Easter Egg Fruit Salad

Follow these simple steps to create a stunning Easter Egg Fruit Salad that will impress your guests:

1. Wash and Prep the Fruit: Rinse all the berries, kiwi, and pineapple under cold water. Peel the kiwi and pineapple, then slice them into bite-sized pieces. Hull and halve the strawberries.
2. Arrange in an Egg Shape: On a large serving platter or a rectangular tray, start arranging the fruit in sections to resemble Easter eggs. For example, create a row of strawberry halves, followed by a row of blueberries, then kiwi slices, and so on.
3. Add Citrus Segments: Scatter mandarin orange segments throughout for pops of bright color and citrusy flavor.
4. Drizzle Lightly (Optional): If desired, drizzle a small amount of honey or maple syrup over the fruit for a touch of extra sweetness.
5. Garnish with Mint: Sprinkle fresh mint leaves over the top for a fragrant, decorative finish.
6. Serve Immediately: For the best texture and flavor, serve the salad right after assembling.

Pro Tips for the Best Results

• Use Ripe but Firm Fruit: Overly soft fruit can become mushy, so choose produce that’s ripe but still holds its shape.
• Chill Before Serving: For an extra-refreshing bite, refrigerate the cut fruit for 30 minutes before assembling.
• Prevent Browning: If using apples or bananas (optional additions), toss them in a bit of lemon juice to keep them from oxidizing.
• Get Creative with Shapes: Use cookie cutters to slice melons or pineapples into fun Easter-themed shapes like bunnies or eggs.
• Layer for a Parfait: For individual servings, layer the fruit in clear glasses for a beautiful, portable option.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some ways to mix it up:

• Add Creaminess: Mix in a dollop of Greek yogurt or whipped cream for a richer texture.
• Boost the Crunch: Sprinkle toasted coconut flakes or chopped nuts like almonds or pecans for added texture.
• Make It Tropical: Swap in mango, papaya, or dragon fruit for a more exotic twist.
• Keep It Simple: Use whatever seasonal fruits you have on hand—pears, grapes, or raspberries work beautifully too.
• Make It Vegan: Skip the honey and use agave syrup or omit the sweetener altogether.

What to Serve With It

This Easter Egg Fruit Salad pairs wonderfully with a variety of dishes and beverages:

• Brunch Classics: Serve alongside quiche, pancakes, or fluffy scrambled eggs for a balanced meal.
• Easter Desserts: Complement with carrot cake, lemon bars, or hot cross buns.
• Refreshing Drinks: Pair with mimosas, iced tea, or a fruity punch for a festive touch.
• Savory Sides: Balance the sweetness with savory options like deviled eggs or a cheese platter.

How to Store and Reheat

While this salad is best enjoyed fresh, here’s how to handle leftovers:

• Refrigeration: Store in an airtight container for up to 2 days. Note that some fruits may release juices over time.
• Freezing: Freezing is not recommended, as the texture of the fruit will change upon thawing.
• Serving Again: If the salad looks a bit soggy, drain excess liquid and refresh with a squeeze of citrus or a few extra mint leaves.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
You can prep the fruit a few hours in advance and store it separately in the fridge, but assemble just before serving to maintain freshness.

What if I can’t find certain fruits?
No problem! Use whatever is in season or available. The key is variety in color and texture.

Is this salad kid-friendly?
Absolutely! Kids love the bright colors and sweet flavors. Let them help with arranging the fruit for extra fun.

Can I add a dressing?
A light citrus dressing (like orange juice mixed with honey) works well, but avoid heavy dressings that can weigh down the fruit.

How do I prevent the fruit from drying out?
If not serving immediately, cover the platter with plastic wrap or a damp cloth to keep the fruit fresh.

Final Thoughts

This Easter Egg Fruit Salad is more than just a dish—it’s a celebration of spring, color, and wholesome goodness. Whether you’re hosting a grand Easter feast or simply want to brighten up your family’s table, this recipe is sure to bring smiles all around. The best part? It’s as enjoyable to make as it is to eat. So gather your favorite fruits, unleash your creativity, and let this vibrant salad be the star of your holiday spread. Happy Easter, and happy eating!

Easter Egg Fruit Salad

• Author: Spring Delights Kitchen

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Description

A vibrant and refreshing fruit salad shaped like Easter eggs, perfect for holiday brunches or as a healthy dessert. This colorful dish combines seasonal fruits with a light honey-lime dressing for a festive touch.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the fruit salad:
• 2 cups watermelon, diced
• 1 1/2 cups cantaloupe, diced
• 1 1/2 cups honeydew melon, diced
• 1 cup strawberries, hulled and quartered
• 1 cup blueberries
• 1 cup green grapes, halved
• 1 cup red grapes, halved
• 1 kiwi, peeled and diced
• For the dressing:
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon vanilla extract
• For garnish:
• 1/4 cup shredded coconut (optional)
• Fresh mint leaves

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Instructions

1. Prepare the Crust:

1. 1. Prepare all fruits: Wash, dry, and cut into uniform bite-sized pieces. Keep different colored fruits separate for assembly.
2. 2. Make the dressing: In a small bowl, whisk together honey, lime juice, lime zest, and vanilla extract until smooth.
3. 3. Assemble eggs: On a large platter, arrange fruit in oval egg shapes. Create stripes or patterns using different colored fruits for a decorative effect.
4. 4. Drizzle dressing: Just before serving, lightly drizzle the honey-lime dressing over the fruit eggs.
5. 5. Garnish: Sprinkle with shredded coconut (if using) and add mint leaves between the ‘eggs’ for presentation.
6. 6. Serve immediately or chill for up to 1 hour before serving.

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Notes

For best results, use a melon baller to create uniform fruit pieces. To prevent browning, toss kiwi with a bit of lime juice before assembling. If making ahead, store dressing separately and add just before serving.

Bunny-Shaped Cinnamon Rolls

There’s something undeniably magical about cinnamon rolls—soft, buttery dough swirled with cinnamon sugar, baked to golden perfection. But when you shape them into adorable bunnies, they become more than just a breakfast treat; they’re a celebration on a plate. Whether you’re hosting an Easter brunch, a springtime gathering, or simply want to surprise your family with a whimsical twist on a classic, these Bunny-Shaped Cinnamon Rolls are sure to delight. Let’s dive into this fun, delicious recipe that’s as joyful to make as it is to eat.

Why You’ll Love This Recipe

If you’re looking for a recipe that combines nostalgia, creativity, and irresistible flavor, this is it. Here’s why these Bunny-Shaped Cinnamon Rolls will become a favorite in your kitchen:

• Adorable Presentation: These cinnamon rolls aren’t just tasty—they’re downright cute. The bunny shape makes them perfect for holidays, birthdays, or any occasion that calls for a little extra charm.
• Soft and Fluffy Texture: The dough is enriched with butter and milk, ensuring each bite is tender and pillowy, with just the right amount of chew.
• Warm Cinnamon Comfort: The classic cinnamon-sugar filling is cozy and aromatic, offering that familiar, comforting sweetness we all love.
• Fun for All Ages: Kids will adore helping shape the bunnies, and adults will appreciate the nostalgic flavors. It’s a baking project that brings everyone together.
• Versatile for Any Occasion: While perfect for Easter, these rolls are a year-round crowd-pleaser. Add different glazes or toppings to suit any season.

Ingredients Breakdown

Great cinnamon rolls start with quality ingredients. Here’s what you’ll need and why each one matters:

• All-Purpose Flour: The backbone of the dough, providing structure and softness. For extra tenderness, you can substitute a portion with bread flour.
• Whole Milk: Adds richness and helps create a tender crumb. For a dairy-free option, almond or oat milk works well.
• Unsalted Butter: Butter enriches the dough and filling, contributing to flavor and flakiness. Make sure it’s softened for easy mixing.
• Granulated Sugar & Brown Sugar: Granulated sugar sweetens the dough, while brown sugar in the filling caramelizes beautifully with the cinnamon.
• Active Dry Yeast: The leavening agent that makes the dough rise. Ensure it’s fresh for the best results.
• Egg: Adds richness and helps bind the dough.
• Cinnamon: The star of the filling, offering warmth and depth. For extra complexity, try adding a pinch of nutmeg or cardamom.
• Vanilla Extract: Enhances the sweetness and aroma of both the dough and glaze.

How to Make Bunny-Shaped Cinnamon Rolls

Follow these steps to create your own batch of adorable, delicious cinnamon bunnies:

1. Prepare the Dough: Warm the milk until lukewarm (about 110°F) and dissolve the yeast and a teaspoon of sugar in it. Let it sit for 5-10 minutes until frothy. In a large bowl, mix the flour, remaining sugar, salt, softened butter, egg, and yeast mixture until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
2. Roll Out the Dough: Once risen, punch down the dough and roll it into a 12×16-inch rectangle on a lightly floured surface. Spread softened butter over the surface, leaving a small border. Sprinkle evenly with a mixture of brown sugar and cinnamon.
3. Shape the Bunnies: Instead of rolling the dough into a log, cut it into 12 equal strips. Take one strip and coil one end into a spiral for the bunny’s head. Shape the remaining length into ears, pinching the ends slightly. Repeat with all strips.
4. Second Rise: Arrange the shaped bunnies on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes until puffy.
5. Bake: Preheat the oven to 375°F. Bake the rolls for 15-18 minutes until golden brown. Let cool slightly before glazing.
6. Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm bunnies and serve immediately.

Pro Tips for the Best Results

• Use Room Temperature Ingredients: Cold eggs or butter can hinder dough development. Let everything sit out for 30 minutes before starting.
• Don’t Over-Flour the Dough: Too much flour makes rolls dense. Add just enough to prevent sticking while kneading.
• Roll Tightly: When shaping the bunnies, ensure the coils are snug so they hold their shape during baking.
• Watch the Bake Time: Ovens vary, so check at 15 minutes. Overbaking dries them out.
• Customize the Glaze: Add citrus zest, maple syrup, or cream cheese for a unique twist.

Variations and Substitutions

This recipe is wonderfully adaptable. Try these variations to make it your own:

• Vegan Option: Replace butter with coconut oil, milk with almond milk, and use a flax egg (1 tbsp ground flax + 3 tbsp water).
• Gluten-Free: Use a 1:1 gluten-free flour blend and ensure yeast is gluten-free.
• Fruit-Filled: Add a thin layer of apple butter or mashed banana under the cinnamon sugar.
• Savory Twist: Skip the sugar and fill with grated cheese, garlic, and herbs for a fun appetizer.

What to Serve With It

These bunny-shaped cinnamon rolls shine on their own but pair beautifully with:

• Fresh fruit salad or berries for a light contrast
• Crispy bacon or sausage for a sweet-savory balance
• A hot cup of coffee or chai tea to complement the spices
• Whipped cream or vanilla ice cream for an indulgent dessert

How to Store and Reheat

To keep your cinnamon rolls fresh:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 20 seconds or in a 300°F oven for 5 minutes.
• Freeze: Freeze unglazed buns on a tray, then transfer to a bag for up to 3 months. Thaw overnight and warm before glazing.

Frequently Asked Questions (FAQs)

1. Can I make the dough ahead? Yes! Prepare the dough, shape the bunnies, and refrigerate overnight. Let them rise at room temperature for 30 minutes before baking.
2. Why didn’t my dough rise? The yeast may have been expired, or the liquid was too hot, killing the yeast. Always check expiration dates and use a thermometer.
3. Can I use pre-made dough? Absolutely. Store-bought cinnamon roll dough works in a pinch—just shape and bake as directed.
4. How do I prevent dry rolls? Avoid overbaking and store properly. A light brush of melted butter post-bake adds moisture.
5. Can I add nuts or raisins? Yes! Sprinkle chopped pecans or raisins over the filling before rolling for extra texture.

Final Thoughts

Baking should be as much about joy as it is about flavor, and these Bunny-Shaped Cinnamon Rolls deliver both. Whether you’re sharing them with loved ones or treating yourself to a cozy morning, their playful design and comforting taste are sure to bring smiles. Don’t be afraid to get creative—try different glazes, fillings, or even turn them into festive holiday shapes. After all, the best recipes are the ones that inspire you to make memories along the way. Happy baking!

Bunny-Shaped Cinnamon Rolls

• Author: Baking Enthusiast

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Description

Adorable bunny-shaped cinnamon rolls perfect for Easter or spring celebrations. These sweet, fluffy rolls are twisted into cute bunny shapes and topped with a creamy glaze.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• For the filling:
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened
• For the glaze:
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• For decoration:
• Mini chocolate chips (for eyes)
• Sliced almonds (for ears)

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Instructions

1. Prepare the Crust:

1. 1. In a large bowl, mix flour, sugar, salt, and yeast.
2. 2. Add warm milk, melted butter, and egg. Mix until a dough forms.
3. 3. Knead dough on floured surface for 5-7 minutes until smooth. Place in greased bowl, cover, and let rise for 1 hour.
4. 4. Roll dough into 12×18 inch rectangle. Spread softened butter over surface.
5. 5. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
6. 6. Roll dough tightly from long edge. Cut into 12 equal slices.
7. 7. For bunny shape: Cut one slice in half. Form one half into oval (body), other half into two small balls (head and tail). Repeat for all rolls.
8. 8. Arrange on baking sheet, cover, and let rise 30 minutes.
9. 9. Bake at 375°F for 15-18 minutes until golden.
10. 10. Mix glaze ingredients and drizzle over warm rolls.
11. 11. Add chocolate chip eyes and almond slice ears while glaze is wet.

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Notes

For extra fluffy rolls, use bread flour instead of all-purpose. Dough can be refrigerated overnight after shaping for morning baking. Store leftovers in airtight container for up to 3 days.

Carrot Cake Cheesecake Bars

If you love the warm spices of carrot cake and the creamy richness of cheesecake, these Carrot Cake Cheesecake Bars are about to become your new favorite dessert. Imagine layers of spiced carrot cake swirled with velvety cheesecake, all baked into convenient, handheld bars. Perfect for Easter brunch, spring gatherings, or anytime you crave a decadent yet comforting treat, this recipe delivers the best of both worlds. Let’s dive into why these bars are a must-try and how you can make them effortlessly at home.

Why You’ll Love This Recipe

First, let’s talk about what makes these Carrot Cake Cheesecake Bars so irresistible. Here are a few reasons why this recipe stands out:

• Perfect Harmony of Flavors: The earthy sweetness of carrot cake balances beautifully with the tangy creaminess of cheesecake, creating a dessert that’s rich but not overly heavy.
• Easy to Serve: Unlike a layered cake, these bars are simple to slice, share, and enjoy without the fuss of plating or forks.
• Make-Ahead Friendly: These bars taste even better the next day, making them ideal for meal prep or entertaining.
• Crowd-Pleasing Appeal: Whether it’s a potluck or a family dessert night, these bars disappear fast thanks to their universal appeal.
• Versatile for Any Occasion: Dress them up with a drizzle of caramel for a dinner party or keep them simple for an everyday treat.

Ingredients Breakdown

Understanding the ingredients is key to mastering these Carrot Cake Cheesecake Bars. Here’s a closer look at what you’ll need and why each component matters:

• Carrots: Freshly grated carrots add moisture and natural sweetness to the cake layer. Avoid pre-shredded carrots, as they tend to be too dry.
• Cream Cheese: Use full-fat cream cheese at room temperature for the smoothest, creamiest cheesecake layer.
• Brown Sugar & Granulated Sugar: Brown sugar enhances the caramel-like depth in the carrot cake, while granulated sugar sweetens the cheesecake.
• Spices: Cinnamon, nutmeg, and ginger bring warmth and complexity to the carrot cake. Don’t skip these—they’re the soul of the recipe.
• Eggs: They bind the cake and cheesecake layers while adding structure. Room-temperature eggs blend more evenly.
• Flour: All-purpose flour provides the right texture for the cake layer. For a gluten-free version, a 1:1 substitute works well.
• Vanilla Extract: A splash of vanilla elevates both layers, adding a subtle aromatic note.

How to Make Carrot Cake Cheesecake Bars

Now, let’s walk through the step-by-step process to create these irresistible bars. Follow these instructions for flawless results every time.

1. Preheat and Prep: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Carrot Cake Layer: In a bowl, whisk together flour, baking powder, spices, and salt. In another bowl, beat butter and sugars until fluffy, then add eggs and vanilla. Gradually mix in the dry ingredients, then fold in grated carrots.
3. Prepare the Cheesecake Layer: Beat cream cheese until smooth, then add sugar, eggs, and vanilla. Mix until just combined—overmixing can incorporate too much air, leading to cracks.
4. Assemble the Bars: Spread ⅔ of the carrot cake batter into the pan. Pour the cheesecake mixture over it, then dollop the remaining carrot cake batter on top. Use a knife to swirl the layers gently.
5. Bake to Perfection: Bake for 35-40 minutes until the edges are set but the center still jiggles slightly. Let it cool completely in the pan before chilling for at least 4 hours.
6. Slice and Serve: Lift the bars out using the parchment overhang, then cut into squares. For clean slices, wipe the knife between cuts.

Pro Tips for the Best Results

Want to take your Carrot Cake Cheesecake Bars to the next level? Here are some insider secrets:

• Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature to prevent lumps and ensure even baking.
• Don’t Overmix: Overworking the cheesecake batter can cause cracks. Mix until just smooth.
• Use Fresh Spices: Old cinnamon or nutmeg won’t deliver the same depth. Check the freshness of your spices for the best flavor.
• Chill Thoroughly: Patience is key—letting the bars chill ensures clean slices and perfect texture.
• Toast the Nuts: If adding walnuts or pecans, toast them first for extra crunch and flavor.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some ways to customize it:

• Gluten-Free: Swap all-purpose flour for a gluten-free blend.
• Dairy-Free: Use plant-based cream cheese and butter alternatives.
• Add-Ins: Stir raisins, shredded coconut, or pineapple into the carrot cake batter for extra texture.
• Toppings: Drizzle with cream cheese glaze, caramel, or a dusting of powdered sugar before serving.

What to Serve With It

These bars shine on their own, but here are some pairing ideas:

• A scoop of vanilla ice cream or whipped cream for extra indulgence.
• A hot cup of chai tea or coffee to complement the spices.
• Fresh berries or a fruit salad for a lighter contrast.

How to Store and Reheat

To keep your Carrot Cake Cheesecake Bars fresh:

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individual bars tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Enjoy cold, or briefly microwave for 10 seconds to soften slightly.

Frequently Asked Questions (FAQs)

Can I use canned carrots?
Fresh carrots are best for texture and moisture, but drained canned carrots can work in a pinch.

Why did my cheesecake layer crack?
Overmixing or rapid temperature changes can cause cracks. Cooling the bars gradually in the oven with the door ajar helps prevent this.

Can I make these bars ahead?
Absolutely! These bars taste even better after a day in the fridge, making them perfect for prep.

Can I use a different pan size?
A 9×9-inch pan will yield thicker bars but may require longer baking time. Adjust accordingly.

Final Thoughts

These Carrot Cake Cheesecake Bars are a celebration of flavors and textures, blending the best parts of two beloved desserts into one unforgettable treat. Whether you’re baking them for a special occasion or just because, they’re sure to impress. So grab your apron, preheat that oven, and get ready to enjoy a dessert that’s as fun to make as it is to eat. Happy baking!

Carrot Cake Cheesecake Bars

• Author: Baking Enthusiast

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Description

A decadent fusion of spiced carrot cake and creamy cheesecake layered into perfect bars. These treats combine the warmth of cinnamon and nutmeg with rich cream cheese for an irresistible dessert.

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Ingredients

Scale 1x2x3x

For the Crust:

• For Carrot Cake Layer:
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• For Cheesecake Layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• For Topping:
• 1/2 cup chopped pecans or walnuts (optional)
• 2 tbsp caramel sauce (for drizzling)

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. 2. Make Carrot Cake Layer: Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl. In another bowl, beat oil, sugars, eggs, and vanilla until smooth. Fold in dry ingredients, then carrots.
3. 3. Make Cheesecake Layer: Beat cream cheese and sugar until fluffy. Add eggs one at a time, then vanilla.
4. 4. Spread 2/3 of carrot cake batter into the pan. Pour cheesecake layer over it. Dollop remaining carrot cake batter on top and swirl with a knife.
5. 5. Bake 40-45 minutes until center is set. Cool completely, then chill 4+ hours.
6. 6. Garnish with nuts and caramel before slicing into bars.

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Notes

For best texture, grate carrots finely. Bars keep refrigerated for 5 days. Freeze without toppings for up to 1 month.