Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with foil, lightly spray with cooking spray.

Melt the unsalted butter in a microwave-safe bowl and let cool slightly. Whisk in one large egg and light brown sugar until smooth.

Whisk in cinnamon, ground ginger, allspice, and ground cloves, then pour in vanilla extract and mix until combined.

Stir in all-purpose flour and kosher salt until just combined, then fold in grated carrots.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

In a separate bowl, beat cream cheese with egg yolk and granulated sugar until fluffy and smooth.

Dollop cream cheese mixture over the carrot cake batter and swirl with a toothpick or knife.

Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean or with moist crumbs.

Let the bars cool at room temperature for at least 2 hours before slicing.