Carrot Cake Bars
Ingredients
Here’s what I use to make these Carrot Cake Bars, clear and simple. This list is my guide for 12-18 servings of pure delight, with easy-to-find items. Let’s get baking!
For the Carrot Puree:
- Nonstick baking spray
- 12 ½ oz. carrots, peeled and cut into ½-in. chunks (about 4 to 5 large carrots)
- 2 Tbsp. salted butter, at room temperature
For the Carrot Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- 1 ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- Pinch of ground cloves
- 1 cup salted butter, divided
- 2 cups packed light brown sugar
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 2 large eggs plus 4 egg yolks, at room temperature
- ¾ cup chopped pecans, toasted
For the Cream Cheese Batter:
- 1 (8-oz.) package cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 large egg, at room temperature
These amounts give me 12-18 perfect bars—moist and spiced. The 12 ½ oz. of carrots and 1 cup of butter are my winning combo. It’s a list that delivers big flavor.
The measures are spot-on for the texture I love, with room
Instructions
I kick off by preheating the oven to 350°F—greasing a 13-by-9-inch pan with nonstick spray and lining it with parchment gets me ready. I spray the parchment too—my prep is set. The overhang makes lifting easy later.
For the puree, I fill a pot with 1 inch of water, add a steamer basket, and boil over high heat—12 ½ oz. carrots steam on low for 20-25 minutes until tender, my veggie step. I blend them hot with 2 Tbsp. butter—smooth and ready to cool, about 1 cup of puree. It’s my moist magic.
In a bowl, I whisk 1 ½ cups flour, 1 ½ tsp. baking powder, 1 ½ tsp. cinnamon, ¼ tsp. cardamom, and a pinch of cloves—my spiced mix is done. In a saucepan, I melt 12 Tbsp. butter over medium, browning it for 5-6 minutes until nutty—add 4 Tbsp. more, then whisk in 2 cups brown sugar, 2 tsp. vanilla, and ½ tsp. salt, cooling it for 30 minutes. It’s my sweet base.
For the cream cheese mix, I soften 8 oz. cream cheese, whisk in ½ cup sour cream, 2 Tbsp. sugar, 1 tsp. vanilla, and 1 egg—smooth and lump-free, my swirl is ready. I mix the cooled butter with 1 cup carrot puree, add 2 eggs and 4 yolks, then stir in dry ingredients and ¾ cup pecans—my batter comes alive. Half goes in the pan—6 dollops of cream cheese swirl through with a knife.
I spread the rest of the batter over it—more dollops and swirls finish it, my fun moment. I bake 30-35 minutes—crumbs on a toothpick mean it’s done, cooling on a rack seals it. I lift it out with parchment, slice into bars—each one’s a spiced treat that makes me grin.
This process fills me with pride every time. Each bar is a cozy bite I love sharing. Carrot Cake Bars are a breeze to make!
Find it online: https://fiteatshub.com/carrot-cake-bars/