Ingredients

• Carrot Cake Bars
  • 1/2 cup butter (1 stick), melted
  • 1 cup light brown sugar
  • 1 large egg
  • 1 TBSP almond extract (or vanilla)
  • 1 cup Kamut flour or 1 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup shredded carrots
• Cream Cheese Collagen Swirl
  • 8oz cream cheese (room temp)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
    • 2 scoops Bowmar Nutrition frosted cookie collagen *you can sub this with any collagen powder; it does not have to be flavored

Directions

• Preheat oven to 350
• Spray a 9 x 9 baking pan and set aside
• Combine all carrot cake batter ingredients, folding in the shredded carrots last. Set aside
• In a separate bowl, combine cream cheese swirl ingredients
• Pour half the carrot cake batter into the pan and spread with a spatula
• Pour all of the cheesecake swirl on top of the carrot cake batter
• Add the remaining half of the carrot cake batter on top
• Take a knife and swirl until the three layers are swirled together 
• Bake for 35 minutes; the edges will be golden brown
• Cool completely before cutting

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