Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
Cream the softened butter and light brown sugar until smooth and slightly fluffy.
Add the large egg and vanilla extract, then beat until fully combined.
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in the freshly grated carrots until evenly distributed.
Press about two thirds of the batter evenly into the prepared pan.
Beat the softened cream cheese with the egg yolk and granulated sugar until smooth and glossy.
Dollop the cream cheese mixture over the crust in an even layer.
Drop spoonfuls of the remaining batter over the cream cheese and gently swirl with a knife.
Bake for 25 to 30 minutes or until the top is set.
Cool completely in the pan, then chill for at least 1 hour before slicing into bars.

Use freshly grated carrots for better moisture and flavor. Store tightly covered in the refrigerator for up to five days.