Delight in these Easter Carrot Cake Bars that blend the flavors of classic carrot cake
with a creamy cheese swirl. This recipe offers a moist, rich taste experience perfect
for any festive occasion.
Ingredients
For the Carrot Puree:
12 1/2 oz. carrots (about 4-5 large), peeled and cut into chunks
2 Tbsp. salted butter (at room temperature)
For the Carrot Cake Batter:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
Pinch of ground cloves
1 cup salted butter, divided
2 cups packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. kosher salt
2 large eggs + 4 egg yolks (at room temperature)
3/4 cup chopped pecans (toasted)
For the Cream Cheese Batter:
1 (8-oz.) package cream cheese (at room temperature)
1/2 cup sour cream (at room temperature)
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1 large egg (at room temperature)
Directions
