Description
These tender carrot cake bars feature a swirl of creamy cheesecake atop a warmly spiced carrot cake infused with brown butter and toasted pecans. Perfectly portable and irresistibly moist, they make a cozy dessert or snack that’s both comforting and elegant.
Ingredients
Nonstick baking spray
Carrot Puree
• 12½ oz carrots, peeled and cut into ½‑inch chunks (about 4–5 large carrots)
• 2 Tbsp salted butter, room temperature
Carrot Cake Batter
• 1½ cups all‑purpose flour
• 1½ tsp baking powder
• 1½ tsp ground cinnamon
• ¼ tsp ground cardamom
• Pinch ground cloves
• 1 cup salted butter (divided)
• 2 cups packed light brown sugar
• 2 tsp vanilla extract
• ½ tsp kosher salt
• 2 large eggs + 4 egg yolks, room temperature
• ¾ cup chopped pecans, toasted
Cream Cheese Batter
• 8 oz cream cheese, room temperature
• ½ cup sour cream, room temperature
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
Instructions
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Preheat oven to 350 °F. Spray a 13×9‑inch metal pan with nonstick spray, line with parchment (leave overhang), and grease the parchment.
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For the puree: steam carrots 20–25 min until tender. While hot, blend with butter until smooth; set aside to cool.
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Whisk flour, baking powder, cinnamon, cardamom, and cloves together.
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Brown 12 Tbsp butter in a saucepan until nutty (5–6 min), remove from heat, whisk in remaining 4 Tbsp butter until foam subsides. Add brown sugar, vanilla, and salt; cool ~30 min.
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Make cream cheese batter: whisk cream cheese until smooth, then add sour cream, sugar, vanilla, and egg. Set aside.
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Blend cooled butter mixture with carrot puree, then whisk in eggs and yolks. Stir in dry ingredients until just combined, fold in pecans.
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Spread half the carrot batter in the pan. Dollop half the cream cheese mixture and swirl with a knife.
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Spread remaining carrot batter over top and swirl again if desired.
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Bake 35–40 min, or until a toothpick inserted in the center comes out cleanish (some cream cheese crumbs okay).
- Cool completely in pan on a rack, then lift out via parchment. Slice into bars. Store refrigerated up to 4 days.
Notes
To cut clean bars, chill or dip your knife in hot water and wipe between cuts.
• Store in an airtight container in the fridge for up to 4 days.
• Optional mix-ins: shredded coconut, pineapple, or raisins.
• Swap cardamom/cloves with ground ginger if preferred.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American