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

Melt ½ cup of unsalted butter in a microwave-safe bowl for 30-45 seconds. Let it cool slightly.

Whisk together the melted butter, one large egg, 1 cup of light brown sugar, ½ teaspoon of kosher salt, and 1 teaspoon of vanilla extract.

Sift together 1 cup of all-purpose flour, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg in a separate bowl.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Fold in 1 cup of freshly grated carrots into the batter.

In a separate bowl, whisk together 8 ounces of softened cream cheese, one egg yolk, and ½ cup of granulated sugar.

Pour the carrot cake batter into the prepared baking pan, dollop spoonfuls of the cream cheese mixture on top, and swirl gently.

Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.

Allow to cool for about 2 hours at room temperature before lifting from the pan and slicing into squares.