The Ultimate Carrot Cake Bars Recipe: Brown Butter, Carrot Puree & Cream Cheese Swirl

Portable bites that marry nutty warmth with a tangy center for a balanced dessert.

By Medha deb

Created on Sep 17, 2025

Portable bites that marry nutty warmth with a tangy center for a balanced dessert.

Introduction

Carrot cake is a timeless favorite, but what if you could enjoy all its flavors in a convenient bar form, with an extra layer of nutty brown butter and a cream cheese swirl in every bite? This recipe from The Pioneer Woman elevates the classic dessert by incorporating homemade carrot puree, a brown butter base, and a tangy cream cheese batter, resulting in a treat that’s as easy to make as it is delicious. Below, you’ll find a step-by-step guide, ingredient list, baking tips, and even answers to common questions—everything you need to know to master these carrot cake bars.

Ingredients

Before you begin, gather these ingredients for a 13×9-inch pan of bars that serve 12–18 people. Organization is key, so measure everything before you start.

Carrot Puree

12 ½ oz carrots, peeled and cut into ½-inch chunks (about 4–5 large carrots)
2 Tbsp salted butter, at room temperature

Carrot Cake Batter

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground cardamom
Pinch of ground cloves
1 cup (2 sticks) salted butter, divided
2 cups packed light brown sugar
2 tsp vanilla extract
½ tsp kosher salt
2 large eggs plus 4 egg yolks, at room temperature
¾ cup chopped pecans, toasted

Cream Cheese Batter

1 (8 oz) package cream cheese, at room temperature
½ cup sour cream, at room temperature
2 Tbsp granulated sugar
1 tsp vanilla extract
1 large egg, at room temperature

Equipment

13×9-inch metal baking pan
Steamer basket or steamer insert (for carrots)
Medium and large bowls
Immersion blender or food processor
Parchment paper
Nonstick baking spray

Instructions

Follow these detailed steps to create perfectly moist, nutty, and tangy bars with a swirled cream cheese center.

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F with the rack in the center. Grease a 13×9-inch metal pan with nonstick baking spray. Line it with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment as well.

Step 2: Make the Carrot Puree

Bring 1 inch of water to boil in a medium pot and insert a steamer basket. Add the carrots, cover, and reduce heat to low. Steam for 20–25 minutes until very tender. While still hot, transfer carrots to a bowl with butter and puree until smooth using an immersion blender or food processor. Cool the puree; you should have about 1 cup. Set aside.

Step 3: Prepare the Carrot Cake Batter

In a medium bowl, whisk together flour, baking powder, cinnamon, cardamom, and cloves.
In a large saucepan, melt 12 tablespoons (1 ½ sticks) butter over medium heat. Continue cooking, swirling occasionally, until the butter is golden brown and nutty—about 5–6 minutes. Remove from heat and add the remaining 4 tablespoons butter, swirling until melted.
Whisk in brown sugar, vanilla, and salt. Transfer to a large bowl and cool to room temperature (about 30 minutes).
Once cooled, whisk in the carrot puree.
Add the eggs and yolks all at once, whisking until fully combined.
Fold the dry ingredients into the wet ingredients until just combined, then gently stir in pecans.

Step 4: Make the Cream Cheese Batter

In a medium bowl, whisk together cream cheese, sour cream, granulated sugar, vanilla, and egg until smooth. Microwave the cream cheese briefly if it’s too firm, but don’t let it melt.

Step 5: Assemble and Bake

Spread half the carrot cake batter into the prepared pan.
Dollop half the cream cheese batter over the carrot cake batter and swirl gently with a knife or skewer.
Carefully spread the remaining carrot cake batter over the cream cheese layer, aiming for full coverage.
Dollop the rest of the cream cheese batter on top and swirl again, making sure it’s evenly distributed for a creamy bite in every piece.

Step 6: Bake and Cool

Bake at 350°F until the cream cheese swirl sets and a toothpick comes out nearly clean (30–35 minutes). Let cool completely on a wire rack, then use the parchment to lift out the cake and cut into bars. Serve immediately or store in the fridge.

Tips and Tricks for Perfect Carrot Cake Bars

Room Temperature Ingredients: Ensure all dairy ingredients (butter, cream cheese, sour cream, eggs) are at room temperature for smooth, even mixing and best texture.
Steaming Carrots: Steaming (rather than boiling) preserves the carrots’ natural sweetness and nutrients for the puree.
Brown Butter: Browning the butter adds a nutty depth of flavor—watch carefully to avoid burning.
Toasting Pecans: Toast pecans beforehand for extra crunch and flavor.
Swirling Technique: Get creative with your swirls for visual appeal and cream cheese in every bite.
Storage: Bars can be kept covered in the fridge for up to 3 days or frozen for longer storage.

Why These Carrot Cake Bars Stand Out

The secret to the rich, moist texture lies in the brown butter and carrot puree, while the cream cheese swirl adds a tangy contrast. This recipe skips the classic frosting in favor of a marbled interior, making the dessert both easier to serve and just as impressive to look at. The full-flavored batter, combined with toasted pecans, ensures texture and complexity balance in every bite.

FAQ: Frequently Asked Questions

Can I use store-bought carrot puree?

Homemade puree is preferred for freshness and control over texture, but in a pinch, baby food carrot puree (unsweetened, if possible) could work. Just make sure it’s smooth and not watery.

What can I substitute for cardamom?

If you don’t have cardamom, you can use a little extra cinnamon or a pinch of nutmeg or allspice. The unique flavor of cardamom adds a subtle warmth, but the recipe will still be delicious without it.

Why use egg yolks in addition to whole eggs?

Yolks enrich the batter, making it tender and rich. The combination of whole eggs and yolks balances structure and moisture.

Do I have to use pecans?

Pecans add a nutty crunch, but walnuts, almonds, or even raisins could be substituted according to your preference. For a nut-free version, simply omit them.

What’s special about brown butter?

Brown butter adds a toasty, nutty flavor that enhances the natural sweetness of carrots and brown sugar, elevating the dessert beyond standard carrot cake.

Can I make this recipe gluten-free?

Yes, substitute a gluten-free 1:1 flour blend for the all-purpose flour. Check that your baking powder is gluten-free as well.

How do I know when the bars are done?

A toothpick inserted into the center should come out with just a few moist crumbs. Overbaking will dry out the bars, so watch closely near the end of the baking time.

Nutritional Notes

While carrot cake bars are a dessert, they do contain carrots, which provide beta-carotene (vitamin A) and fiber. However, these bars are rich and

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb