Cream Cheese Carrot Cake Bars (Print Version)

# Ingredients:

→ For the Pan

01 - Nonstick baking spray
02 - Parchment paper

→ Carrot Puree

03 - 12 1/2 oz. carrots, peeled and cut into 1/2-in. chunks (about 4 to 5 large carrots)
04 - 2 Tbsp. salted butter, at room temperature

→ Carrot Cake Batter

05 - 1 1/2 cups all-purpose flour
06 - 1 1/2 tsp. baking powder
07 - 1 1/2 tsp. ground cinnamon
08 - 1/4 tsp. ground cardamom
09 - Pinch of ground cloves
10 - 1 cup salted butter, divided (12 Tbsp. + 4 Tbsp.)
11 - 2 cups packed light brown sugar
12 - 2 tsp. vanilla extract
13 - 1/2 tsp. kosher salt
14 - 2 large eggs plus 4 egg yolks, at room temperature
15 - 3/4 cup chopped pecans, toasted

→ Cream Cheese Batter

16 - 1 (8-oz.) package cream cheese, at room temperature
17 - 1/2 cup sour cream, at room temperature
18 - 2 Tbsp. granulated sugar
19 - 1 tsp. vanilla extract
20 - 1 large egg, at room temperature

# Instructions:

01 - Preheat the oven to 350°F, 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, being sure to leave an overhang for easy removal later, then lightly grease the parchment paper with nonstick baking spray as well.
02 - 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 carrots to the steamer basket and reduce the heat to low. Cover the pot and steam until the carrots are very tender, 20 to 25 minutes. While the carrots are still hot, transfer them to a small bowl with the butter. Using an immersion blender or food processor, puree until smooth and then set aside to cool (you should have about 1 cup of carrot puree).
03 - In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and cloves.
04 - Place a large saucepan over medium heat and add 12 tablespoons of the butter (1 1/2 sticks). Let it melt, then continue to cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma, 5 to 6 minutes. Remove the pan from the heat and add the remaining 4 tablespoons of butter. Swirl the pan continuously until the butter stops foaming.
05 - Whisk in the brown sugar, vanilla, and salt. Transfer to a large bowl and let the mixture cool to room temperature, about 30 minutes.
06 - Add the cream cheese to a medium bowl. If it is not soft enough to whisk, microwave in 10-second intervals until it is softened but not melted. Whisk in the sour cream, granulated sugar, vanilla, and egg until there are no lumps and set aside.
07 - Once the brown butter-sugar mixture is cool, whisk in the carrot puree until you have a smooth mixture. Add the eggs and yolks all at once and whisk together until fully combined. Add the dry ingredients and stir until just combined, then add the pecans, gently folding them into the batter.
08 - Spread half of the carrot cake batter into the prepared pan. Using half of the cream cheese mixture, dollop tablespoonfuls on top of the carrot cake batter and swirl it through with a butter knife or wooden skewer.
09 - Gently spread the remaining carrot cake batter over the top using an offset spatula, aiming to cover most of the cream cheese (it does not have to be perfect). Dollop the remaining cream cheese mixture over the top and repeat the swirling process, distributing the cream cheese mixture evenly.
10 - Bake 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.
11 - Remove from the oven and transfer to a wire rack to cool completely. Use the parchment paper overhang to lift the cake out of the pan and cut into bars. Serve immediately or store in the fridge until ready to serve.

# Notes:

01 - These carrot cake bars feature a cream cheese swirl baked right into the batter instead of frosting on top.
02 - The carrot puree creates a light, tender texture in the bars.
03 - Brown butter adds a rich, nutty flavor that complements the spices.
04 - For the cleanest slices, dip your knife in hot water and wipe it dry between cuts.

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