Description
Delight in these moist and flavorful Frosted Carrot Cake Cookie Bars, combining the warm spices of cinnamon and the subtle crunch of pecans with a creamy, tangy cream cheese frosting. Perfect for gatherings or a sweet treat throughout the week.
Ingredients
Dry Ingredients
- 180 grams all-purpose flour (spooned and leveled)
- 80 grams pecan halves (ground)
- 1 Tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 113 grams salted butter (melted)
- 225 grams light brown sugar (lightly packed)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 180 grams carrots (shredded)
Cream Cheese Frosting
- 56 grams unsalted butter (room temperature)
- 113 grams cream cheese (room temperature)
- 240 grams powdered sugar (spooned and leveled)
- tiny pinch fine sea salt
- 15-30 mL heavy whipping cream (room temperature)
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (161°C). Grease and line an 8×8 inch square pan to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined. Set this mixture aside for later use.
- Grind Pecans: Place the pecans in a food processor along with about one-third of the flour mixture. Pulse until the nuts are finely ground; the flour prevents clumping and helps achieve a fine texture.
- Combine Wet Ingredients: In a large bowl, whisk the melted salted butter with the light brown sugar until fully combined and smooth, creating a rich base for the batter.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the wet mixture. Whisk vigorously for 1-2 minutes to lighten the batter and ensure smoothness.
- Fold in Dry Ingredients and Carrots: Gently fold the reserved flour mixture, ground pecan mixture, and shredded carrots into the wet batter until everything is thoroughly blended but not overmixed.
- Bake the Bars: Spread the batter evenly into the prepared pan. Bake in the preheated oven for approximately 30 minutes or until the surface is no longer wet and springs back slightly when pressed.
- Prepare Cream Cheese Frosting: In a large bowl or stand mixer fitted with a whisk attachment, beat the room temperature unsalted butter and cream cheese at medium-high speed for 1-2 minutes until smooth and creamy.
- Incorporate Powdered Sugar and Salt: Add the powdered sugar and a tiny pinch of salt, beating on low speed until combined. Increase to medium-high speed and continue beating for another 1-2 minutes for a fluffy texture.
- Add Vanilla and Cream: Mix in the vanilla bean paste (or vanilla extract) and heavy whipping cream. Beat at medium-high speed for about one minute to achieve the perfect frosting consistency.
- Frost and Finish: Once the bars are cooled, evenly spread the cream cheese frosting over the top. Finish with a light dusting of cinnamon to enhance the flavor and presentation.
Notes
- Ensure all room temperature ingredients for the frosting to avoid lumps and ensure smooth consistency.
- Spoon and level powders for accuracy in measurements.
- Shred carrots finely for better texture integration.
- Allow bars to cool completely before frosting to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To grind pecans finely without clumping, mix them with some flour before pulsing.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
