Carrot Cake Butter Bars

A butter-filled take on classic carrot sheet cake, these bars have a spiced, tender base and a cream cheese frosting. Serve indulgent squares on a plate, or smaller cut bars on a spring buffet.

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Servings

12 bars

Prep Time

30 mins

plus cooling

Cook Time

26 to 28 mins

Recipe by

Tara Teaspoon

Carrot Cake Butter Bars

1⅓ cups (170g)	all-purpose flour
2½ tsp	ground cinnamon
1 tsp	ground ginger
½ tsp	ground nutmeg
¾ tsp	fine salt
¾ tsp	baking powder
¾ cup (1½ sticks)	unsalted Plugrà butter, melted and cooled slightly
¾ cup	packed dark brown sugar
1	large egg
1	large egg yolk
1 tsp	vanilla extract
1½ cups	shredded carrots, loosely packed
½ cup	chopped pecans
1	extra carrot for garnish, if desired

Cream Cheese Frosting

4 ounces (½ block)	cream cheese, softened
¼ cup (½ stick)	Plugrà unsalted butter, softened
1 cup	confectioners' sugar
½ tsp	vanilla extract

1	Heat oven to 350ºF. Line a greased 9-by-9-inch pan with parchment paper, overhanging on two sides; set aside.
2	In a large bowl whisk together the flour, spices, salt, and baking powder. In a separate bowl whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla extract. Stir in carrots and pecans. Add the liquid mixture to the flour and stir to combine. Do not overmix.
3	Spread batter in prepared pan and bake until center springs back slightly when lightly touched, 26 to 28 minutes.
4	Make cream cheese frosting in a large bowl, by beating the cream cheese until smooth with a hand mixer. Add butter and beat until smooth. Add confectioners sugar and vanilla and beat until smooth and creamy. Spread on cooled bars.
5	To make a carrot garnish, cut a carrot into thin strips and cut small triangles from the strips. Place triangles on the carrot cake with pieces of carrot fronds or herbs as the tops.
6	Serve immediately or cover and chill for at least an hour for easier cutting. Cut 9 large squares, or cut into 12 small bars.