Introduction & Inspiration
These Carrot Cake Bars are a delightful twist on classic carrot cake! I love the combination of moist, spiced carrot cake and a swirl of tangy cream cheese. In a convenient, easy-to-eat bar form.
The inspiration for this recipe came from my love of carrot cake. But I wanted to create something that was easier to make and serve than a traditional layered cake. These bars are the perfect solution.
I also wanted to incorporate a swirl of cream cheese frosting. Rather than just topping the bars with it. This creates a beautiful marbled effect and ensures that every bite has a perfect balance of cake and frosting.
These bars are perfect for Easter, spring gatherings, or any occasion. When you want a delicious and impressive dessert that’s not too fussy. They’re a guaranteed crowd-pleaser.
Nostalgic Appeal (with a Modern Twist)
Carrot cake is a classic dessert that evokes a sense of nostalgia and comfort for many. It reminds me of family gatherings, holidays, and special occasions. These Carrot Cake Bars take that familiar flavor.
The addition of a cream cheese swirl and the bar format give them a modern and convenient twist. Making them perfect for potlucks, bake sales, or casual get-togethers. It’s an update to a classic.
There’s something inherently satisfying about the combination of moist, spiced cake, tangy cream cheese, and crunchy pecans. It’s a flavor and texture combination that’s both comforting and exciting. It is great.
These bars are a way to enjoy a classic dessert in a new and convenient way. They’re familiar, yet unique. They’re sure to become a new favorite.
Homemade Focus (and the Beauty of Simple Baking)
I’m a strong advocate for homemade baked goods, and these Carrot Cake Bars are a perfect example of why. Making your own bars allows you to control the quality of the ingredients and the flavor. It’s a rewarding experience.
Store-bought versions of similar treats often contain preservatives, artificial flavors, and can be overly sweet. When you make them at home, you can use fresh, high-quality ingredients. And you can adjust the sweetness to your liking.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a few steps, but each step is relatively straightforward. The results are well worth the effort.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of carrot cake. In a convenient and delicious bar form.
Flavor Goal
The flavor goal of these Carrot Cake Bars is to achieve a perfect balance of moist, spiced carrot cake. With a tangy, creamy cream cheese swirl, and a hint of nutty crunch from the pecans.
The carrot cake batter, made with browned butter, brown sugar, and a blend of warm spices, creates a deeply flavorful and aromatic base. The carrot puree adds moisture and a subtle sweetness.
The cream cheese swirl, made with cream cheese, sour cream, sugar, and vanilla, adds a tangy and creamy counterpoint to the spiced cake. The toasted pecans provide a delightful crunch.
The overall effect is a bar that’s both comforting and complex. With layers of flavor and texture that are sure to satisfy any sweet craving. It’s a perfect combination.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have the ingredients for the Carrot Puree:
Carrots, peeled and cut into ½-inch chunks, are the star of the show. Steaming the carrots until very tender ensures a smooth and creamy puree. Salted butter, at room temperature, adds richness and flavor to the puree.
For the Carrot Cake Batter: All-purpose flour forms the base of the cake. Baking powder provides leavening, helping the bars to rise.
Ground cinnamon, ground cardamom, and a pinch of ground cloves create a warm and aromatic spice blend. Salted butter, divided, is used to create a browned butter, which adds a deep, nutty flavor to the cake.
Packed light brown sugar adds sweetness and moisture. Vanilla extract enhances the flavors of the other ingredients. Kosher salt balances the sweetness.
Large eggs plus 4 egg yolks, at room temperature, add richness and structure to the cake. The extra yolks contribute to a more tender and moist crumb. Chopped pecans, toasted, add a delightful crunch and nutty flavor.
For the Cream Cheese Batter: An (8-oz.) package of cream cheese, at room temperature, forms the base of the swirl. Sour cream, at room temperature, adds tanginess and creaminess.
Granulated sugar adds sweetness. Vanilla extract enhances the flavor. A large egg, at room temperature, helps to bind the mixture together.
Essential Equipment
You’ll need a few key pieces of equipment:
A medium pot with a steamer basket for cooking the carrots.
An immersion blender or food processor for making the carrot puree.
A large saucepan for browning the butter.
A 9×13-inch metal baking pan.
Parchment paper.
Two medium bowls and one large bowl.
A whisk and rubber spatula/ offset spatula.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good-quality baking pan and a way to puree the carrots.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Nonstick baking spray
For the Carrot Puree:
- 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 are the quantities per the recipe.
Remember to use fresh, high-quality ingredients whenever possible. And to bring the eggs, cream cheese, and sour cream to room temperature before using them.
Step-by-Step Instructions
Ready to make some delicious Carrot Cake Bars? Here’s a detailed, step-by-step guide:
1. Prepare the Baking Pan:
Preheat the oven to 350°F (175°C), with the rack in the center of the oven.
Grease a metal 13-by-9-inch pan with nonstick baking spray.
Line the pan with a piece of parchment paper, leaving an overhang on two sides. This will make it easy to lift the bars out of the pan later.
Lightly grease the parchment paper with nonstick baking spray as well.
2. Make the Carrot Puree:
Fill a medium pot with 1 inch of water and place a steamer basket inside.
Cover the pot and bring the water to a boil over high heat.
Add the peeled and chopped carrots to the steamer basket. Reduce the heat to low.
Cover the pot and steam the carrots until they are very tender, 20 to 25 minutes.
While the carrots are still hot, transfer them to a small bowl with the 2 tablespoons of salted butter.
Using an immersion blender or a food processor, puree the carrots and butter until smooth.
Set the carrot puree aside to cool. You should have about 1 cup of carrot puree.
3. Make the Carrot Cake Batter:
In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and cloves.
Place a large saucepan over medium heat and add 12 tablespoons (1 ½ sticks) of the salted butter.
Let the butter melt. Then continue to cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma, 5 to 6 minutes. This is browned butter, and it adds incredible flavor!
Remove the pan from the heat and add the remaining 4 tablespoons of butter.
Swirl the pan continuously until the butter stops foaming. Then whisk in the brown sugar, vanilla extract, and salt.
Transfer the browned butter-sugar mixture to a large bowl. Let it cool to room temperature, about 30 minutes. This is important to prevent the eggs from scrambling.
4. Make the Cream Cheese Batter:
While the butter mixture is cooling, make the cream cheese batter.
Add the cream cheese to a medium bowl. If it is not soft enough to whisk, microwave it in 10-second intervals until it is softened but not melted.
Whisk in the sour cream, granulated sugar, vanilla extract, and egg until there are no lumps. Set the cream cheese mixture aside.
5. Finish the Carrot Cake Batter:
Once the browned butter-sugar mixture is cool, whisk in the cooled carrot puree until you have a smooth mixture.
Add the eggs and egg yolks all at once. Whisk together until fully combined.
Add the dry ingredients (flour mixture) to the wet ingredients. Stir until just combined. Do not overmix.
Add the toasted pecans. Gently fold them into the batter.
6. Assemble and Swirl:
Spread half of the carrot cake batter into the prepared pan in an even layer.
Using half of the cream cheese mixture, dollop tablespoonfuls on top of the carrot cake batter.
Swirl the cream cheese mixture through the carrot cake batter with a butter knife or a wooden skewer.
Gently spread the remaining carrot cake batter over the top, aiming to cover most of the cream cheese (it doesn’t have to be perfect).
Dollop the remaining cream cheese mixture over the top. Repeat the swirling process. Don’t be afraid to really swirl it around so that you get some cream cheese in every bite!
7. Bake:
Bake in the preheated oven until the cream cheese swirl has set and a toothpick inserted into the center of the bars comes out with only a few crumbs attached, 30 to 35 minutes.
8. Cool and Cut:
Remove the pan from the oven and transfer it to a wire rack to cool completely.
Once the bars are completely cool, use the parchment paper overhang to lift the cake out of the pan.
Cut the cake into bars.
9. Serve and Enjoy!
Serve the Carrot Cake Bars immediately. Or store them in the refrigerator until ready to serve. Enjoy!
Troubleshooting
Even with careful baking. Things can still happen, here are solutions:
Problem: The bars are too dry.
Solution: Make sure you’re not overbaking the bars. They should be slightly moist in the center. Also, make sure you’re using the correct amount of carrot puree.
Problem: The cream cheese swirl is not set.
Solution: Make sure you’re baking the bars for the full amount of time. The cream cheese swirl should be set and not jiggly.
Problem: The bars are sticking to the pan.
Solution: Make sure you’re greasing the pan and lining it with parchment paper. Also, make sure the bars are completely cool before trying to remove them from the pan.
Problem: The pecans are burnt. Solution: Ensure they are only lightly toasted before adding.
Problem: The batter is lumpy. Solution: Mix dry and wet ingredients well, separately.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense browned butter flavor, brown the entire cup of butter and use it throughout the recipe.
Tip: If you don’t have an immersion blender or food processor, you can mash the steamed carrots with a fork or potato masher.
Tip: To toast the pecans, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
Variation: Add ½ cup of raisins or dried cranberries to the carrot cake batter.
Variation: Add ½ cup of shredded coconut to the carrot cake batter.
Variation: Substitute walnuts or pistachios for the pecans.
Variation: Add a teaspoon of orange zest to the cream cheese batter for a citrusy twist.
Variation: Frost the cooled bars with a classic cream cheese frosting instead of swirling the cream cheese mixture into the batter.
Serving and Pairing Suggestions
These Carrot Cake Bars are perfect for:
Serving Suggestions:
Serve them at room temperature or slightly chilled.
Serve them as a dessert or snack.
Serve them at a potluck, bake sale, or party.
They’re perfect for Easter, spring gatherings, or any occasion.
Pairing Suggestions:
These bars pair well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A scoop of vanilla ice cream.
A glass of dessert wine, such as a Moscato or Riesling.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (1 bar, assuming 24 servings):
- Calories: Approximately 250-300
- Protein: 3-4 grams
- Fat: 15-20 grams (mostly from the butter, cream cheese, and pecans)
- Carbohydrates: 25-30 grams
- Fiber: 1-2 grams
This is a general estimate. These Carrot Cake Bars are relatively high in fat and calories, due to the butter, cream cheese, and pecans.
They do provide some fiber and vitamins from the carrots. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter and cream cheese.
Print
Carrot Cake Bars
Description
These Carrot Cake Bars are a delightful twist on classic carrot cake! I love the combination of moist, spiced carrot cake and a swirl of tangy cream cheese. In a convenient, easy-to-eat bar form.
Ingredients
For the Carrot Puree:
- 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
Instructions
1. Prepare the Baking Pan:
Preheat the oven to 350°F (175°C), with the rack in the center of the oven.
Grease a metal 13-by-9-inch pan with nonstick baking spray.
Line the pan with a piece of parchment paper, leaving an overhang on two sides. This will make it easy to lift the bars out of the pan later.
Lightly grease the parchment paper with nonstick baking spray as well.
2. Make the Carrot Puree:
Fill a medium pot with 1 inch of water and place a steamer basket inside.
Cover the pot and bring the water to a boil over high heat.
Add the peeled and chopped carrots to the steamer basket. Reduce the heat to low.
Cover the pot and steam the carrots until they are very tender, 20 to 25 minutes.
While the carrots are still hot, transfer them to a small bowl with the 2 tablespoons of salted butter.
Using an immersion blender or a food processor, puree the carrots and butter until smooth.
Set the carrot puree aside to cool. You should have about 1 cup of carrot puree.
3. Make the Carrot Cake Batter:
In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and cloves.
Place a large saucepan over medium heat and add 12 tablespoons (1 ½ sticks) of the salted butter.
Let the butter melt. Then continue to cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma, 5 to 6 minutes. This is browned butter, and it adds incredible flavor!
Remove the pan from the heat and add the remaining 4 tablespoons of butter.
Swirl the pan continuously until the butter stops foaming. Then whisk in the brown sugar, vanilla extract, and salt.
Transfer the browned butter-sugar mixture to a large bowl. Let it cool to room temperature, about 30 minutes. This is important to prevent the eggs from scrambling.
4. Make the Cream Cheese Batter:
While the butter mixture is cooling, make the cream cheese batter.
Add the cream cheese to a medium bowl. If it is not soft enough to whisk, microwave it in 10-second intervals until it is softened but not melted.
Whisk in the sour cream, granulated sugar, vanilla extract, and egg until there are no lumps. Set the cream cheese mixture aside.
5. Finish the Carrot Cake Batter:
Once the browned butter-sugar mixture is cool, whisk in the cooled carrot puree until you have a smooth mixture.
Add the eggs and egg yolks all at once. Whisk together until fully combined.
Add the dry ingredients (flour mixture) to the wet ingredients. Stir until just combined. Do not overmix.
Add the toasted pecans. Gently fold them into the batter.
6. Assemble and Swirl:
Spread half of the carrot cake batter into the prepared pan in an even layer.
Using half of the cream cheese mixture, dollop tablespoonfuls on top of the carrot cake batter.
Swirl the cream cheese mixture through the carrot cake batter with a butter knife or a wooden skewer.
Gently spread the remaining carrot cake batter over the top, aiming to cover most of the cream cheese (it doesn’t have to be perfect).
Dollop the remaining cream cheese mixture over the top. Repeat the swirling process. Don’t be afraid to really swirl it around so that you get some cream cheese in every bite!
7. Bake:
Bake in the preheated oven until the cream cheese swirl has set and a toothpick inserted into the center of the bars comes out with only a few crumbs attached, 30 to 35 minutes.
8. Cool and Cut:
Remove the pan from the oven and transfer it to a wire rack to cool completely.
Once the bars are completely cool, use the parchment paper overhang to lift the cake out of the pan.
Cut the cake into bars.
9. Serve and Enjoy!
Serve the Carrot Cake Bars immediately. Or store them in the refrigerator until ready to serve. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Carrot Cake Bars journey! Summary below.
Summary: These Carrot Cake Bars are a delicious and convenient twist on classic carrot cake, featuring a moist, spiced cake base swirled with a tangy cream cheese mixture and topped with crunchy pecans. They’re perfect for any occasion.
Q&A:
Q: Can I make these bars ahead of time?
A: Yes, you can make these bars up to 2 days in advance. Store them in an airtight container in the refrigerator.
Q: Can I freeze these bars?
A: Yes, you can freeze these bars. Wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have cardamom. Can I omit it?
A: Yes, you can omit the cardamom, but it does add a lovely warm and aromatic note to the cake. You can substitute it with an equal amount of ground ginger or nutmeg.
Q: I am allergic to nuts. What can I use instead? A: Seeds are a good substitution.
Q: I don’t have parchment paper, can I still make these? A: Yes, but be sure to grease the pan very well.