• Preheat oven to 350 degrees.
• Spray an 8x8 baking pan with non-stick spray and set aside or line the pan with parchment paper and lightly spray with nonstick spray.
• Place the ½ cup butter meltedin a microwave-safe bowl. Microwave for 30 seconds to melt the butter completely.
• in a medium bowl, combine the melted butter and 1 cup light brown sugar packed. stir to combine making sure there are no lumps from the brown sugar
• add in 1 large egg and 1 tablespoon vanilla extract, stir to combine
• Add the 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon baking powder and ¼ teaspoon salt. Stir until completely combined then fold in the 1 cup shredded carrots Set aside while you make the swirl.

For the Cream cheese Swirls

• in a medium bowl, add in the 4 ounces cream cheese room temperature and ¼ cup granulated sugar. Beat with a hand mixer until smooth.
• Add in the 1 large egg yolk and ¾ teaspoon vanilla extract. Beat until smooth and creamy.

To Assemble the Bars

• Add about half of the carrot cake batter into the pan and spread it out with an offset spatula
• Drop about half of the swirl batter over the carrot cake batter by spoonfuls
• Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
• Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter
• Using a knife or skewer, swirl the batters together until you feel you have a good mix of both on. top
• Bake for about 35-40 minutes until the edges are golden brown. Test with a cake tester for doneness. It should come out clean. Cool completely before cutting. Store in an airtight container in the refrigerator