I was recently on the hunt for a fabulous carrot cake bar recipe, and this recipe kept popping up. I saw it on several websites, but I think it’s originally from Daniela’s Dish.
Full Disclosure,..at first, I didn’t think this was the right one. I looked at the ingredients and thought it looked like quite a lot of butter and sugar for a bar recipe. But then I figured they say “everything in moderation, including moderation," So I thought, what the hell, let’s give it a try.
OMG.
Now I know why this recipe was on so many websites. They're absolutely amazing! The carrots baked right into the bar giving them a surprisingly fudgy texture. Who knew? It was definitely a splurge, but sometimes you just need to give yourself permission, right? It’s the perfect "picky uppy" thing for your next party or social event, and I PROMISE your guests will love it. Or just make 'em for yourself whenever you want to give yourself a special treat. You deserve it!!
For the batter:
2 cups brown sugar
2 eggs
1 tsp kosher salt
2 tsp vanilla
2 sticks butter, melted
2 cups flour
1 tsp baking powder
2 tsp pumpkin pie spice blend
1 lb carrots, peeled and grated
For the swirl:
8oz cream cheese
2 egg yolks
1 cup sugar
Heat oven to 350º.
Mix the brown sugar, egg, salt, and vanilla together. Add the melted butter and combine well. Add the flour, baking powder, and spice blend. Combine and gently stir in the carrots. Spray a 9 x 13 with nonstick spray, line with parchment, then spray again. Pour in the batter and spread out evenly.
Beat the cream cheese with the egg yolks and sugar and swirl over top of the batter.
Bake for 25-30 minutes. Cool completely and slice into squares.
Tips:
The original recipe called for just cinnamon and nutmeg, but I always use pumpkin pie spice blend in my carrot cake, so I went with it. If you want to make your own spice blend, just use a 1/2 tsp EACH of cinnamon, ginger, nutmeg, and allspice. Actually, I think I might add a little extra spice next time!
This recipe was doubled from the original so that it would bake in a 9x13 pan. But if you want, you can cut it in half and bake in an 8x8 pan. Baking time stays the same!
Full Disclosure,..at first, I didn’t think this was the right one. I looked at the ingredients and thought it looked like quite a lot of butter and sugar for a bar recipe. But then I figured they say “everything in moderation, including moderation," So I thought, what the hell, let’s give it a try.
OMG.
Now I know why this recipe was on so many websites. They're absolutely amazing! The carrots baked right into the bar giving them a surprisingly fudgy texture. Who knew? It was definitely a splurge, but sometimes you just need to give yourself permission, right? It’s the perfect "picky uppy" thing for your next party or social event, and I PROMISE your guests will love it. Or just make 'em for yourself whenever you want to give yourself a special treat. You deserve it!!
For the batter:
2 cups brown sugar
2 eggs
1 tsp kosher salt
2 tsp vanilla
2 sticks butter, melted
2 cups flour
1 tsp baking powder
2 tsp pumpkin pie spice blend
1 lb carrots, peeled and grated
For the swirl:
8oz cream cheese
2 egg yolks
1 cup sugar
Heat oven to 350º.
Mix the brown sugar, egg, salt, and vanilla together. Add the melted butter and combine well. Add the flour, baking powder, and spice blend. Combine and gently stir in the carrots. Spray a 9 x 13 with nonstick spray, line with parchment, then spray again. Pour in the batter and spread out evenly.
Beat the cream cheese with the egg yolks and sugar and swirl over top of the batter.
Bake for 25-30 minutes. Cool completely and slice into squares.
Tips:
The original recipe called for just cinnamon and nutmeg, but I always use pumpkin pie spice blend in my carrot cake, so I went with it. If you want to make your own spice blend, just use a 1/2 tsp EACH of cinnamon, ginger, nutmeg, and allspice. Actually, I think I might add a little extra spice next time!
This recipe was doubled from the original so that it would bake in a 9x13 pan. But if you want, you can cut it in half and bake in an 8x8 pan. Baking time stays the same!
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