Pioneer Woman Carrot Cake Bars

Pioneer Woman Carrot Cake Bars recipe is made with carrots, salted butter, flour, baking powder, cinnamon, cardamom, cloves, brown sugar, vanilla, kosher salt, eggs, pecans, cream cheese, sour cream, and granulated sugar the total time to make this recipe is 80 minutes, and it serves 12 people.

Try More Pioneer Woman Recipes:

• Pioneer Woman Prosecco Grapes Recipe
• Pioneer Woman Maple Pancake Cake
• Pioneer Woman Spoon Cake

🧡 Why You’ll Love This Carrot Cake Bars Recipe:

• These carrot cake bars are moist and flavorful with a perfect balance of spices and sweetness.
• The cream cheese swirl adds a creamy, tangy contrast to the sweet, spiced cake.
• The toasted pecans provide a delightful crunch, enhancing the texture and flavor.
• This recipe is simple and easy to follow, making it perfect for bakers of all levels.

❓ What Is Pioneer Woman Carrot Cake Bars Recipe?

Pioneer Woman Carrot Cake Bars are delicious dessert bars made from carrots, butter, flour, brown sugar, eggs, pecans, and cream cheese these bars have a moist, spiced carrot cake base with a creamy, tangy cream cheese swirl.

🥕 Pioneer Woman Carrot Cake Bars Ingredients

For the Carrot Puree:

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

For the Carrot Cake Batter:

• 1 1/2 c. 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 c. salted butter, divided
• 2 c. packed light brown sugar
• 2 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 2 large eggs plus 4 egg yolks, at room temperature
• 3/4 c. chopped pecans, toasted

For the Cream Cheese Batter:

• 1 (8-oz.) package cream cheese, at room temperature
• 1/2 c. sour cream, at room temperature
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 large egg, at room temperature

🥮 How To Make Pioneer Woman Carrot Cake Bars

1. Preheat the oven to 350°F. Grease a 13-by-9-inch metal pan with nonstick spray and line it with parchment paper, leaving an overhang. Grease the parchment paper.
2. Steam carrots in a pot with 1 inch of water until very tender, about 20-25 minutes. Puree the hot carrots with butter until smooth and set aside to cool (about 1 cup puree).
3. In a bowl, mix flour, baking powder, cinnamon, cardamom, and cloves. Melt 12 tablespoons butter in a saucepan over medium heat until golden brown, about 5-6 minutes. Remove from heat, add 4 more tablespoons of butter, swirl until melted, then mix in brown sugar, vanilla, and salt. Let cool for 30 minutes.
4. In a bowl, whisk softened cream cheese with sour cream, sugar, vanilla, and an egg until smooth.
5. Mix the cooled brown butter mixture with the carrot puree until smooth. Add eggs and yolks, whisk until combined. Stir in dry ingredients, then fold in pecans.
6. Spread half the carrot cake batter in the prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife.
7. Spread the remaining carrot cake batter on top. Dollop and swirl the remaining cream cheese mixture on top.
8. Bake for 30-35 minutes until a toothpick comes out with a few crumbs. Cool completely, then lift out using parchment overhang and cut into bars. Serve or refrigerate.

💭 Recipe Tips:

• To ensure moist bars, do not overmix the batter once you add the dry ingredients and carrots.
• Substitute ground ginger for cardamom if you prefer a milder spice flavor in your carrot cake bars.
• For a smoother texture, pulse shredded carrots in a food processor before adding them to the batter.
• If using unsalted butter, add an extra 1/4 teaspoon of salt to the batter to balance the flavors.
• To prevent sticking, line your baking pan with parchment paper, leaving an overhang for easy removal.

🍨 What To Serve With Carrot Cake Bars ?

Serve Carrot Cake Bars with a scoop of Mermaid Ice Cream, Prosecco Grapes, Coffee Creamer or Cherry Limeade for added sweetness.

🎚 How To Store Leftovers Carrot Cake Bars ?

• In The Fridge. Store leftovers carrot cake bars in an airtight container in the refrigerator for up to five days.
• In The Freezer.To freeze wrap leftovers carrot cake bars in plastic wrap then place them in a freezer-safe bag or container freeze for up to three months.

🥵 How To Reheat Leftovers Carrot Cake Bars ?

• In The Oven: Preheat to 350°F wrap leftovers carrot cake bars in foil and bake for 2-4 minutes or until warmed through.
• In The Microwave: Place leftovers carrot cake bars on a microwave-safe plate heat on medium for 20-30 seconds or until warm.

FAQ’S

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Tiramisu
• Pioneer Woman Tiramisu Cheesecake Cups
• Pioneer Woman Pretzel Brownies

Pioneer Woman Carrot Cake Bars Nutrition Facts

Amount Per Serving

• Calories: 365
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 290mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 5g