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 oven to 350°F and line an 8×8-inch pan with parchment.
Melt the butter and let it cool slightly.
Whisk together brown sugar, kosher salt, vanilla, and the cooled butter until smooth.
Add the large egg and mix until incorporated.
Stir in flour, ground cinnamon, ground nutmeg, and baking powder until just combined.
Fold in the freshly grated carrots until evenly distributed.
Beat the cream cheese with the egg yolk and granulated sugar until smooth for the swirl.
Pour half of the carrot batter into the prepared pan and spread evenly.
Dollop the cream cheese mixture over the batter and spread gently.
Spoon the remaining carrot batter over the cream cheese and swirl lightly with a knife.
Bake for 25 to 30 minutes until the top is set and a toothpick in the cake portion comes out clean.
Cool completely, then chill 20 to 30 minutes before slicing into bars.

Store finished bars in an airtight container in the refrigerator for up to 5 days. Freeze uncut bars wrapped in plastic and foil for up to 2 months.