Cream Cheese Carrot Cake Bars (Fudgy, Swirled, Easy)

Name: Cream Cheese Carrot Cake Bars (Fudgy, Swirled, Easy)
Total time: 75 min
Ingredients: Nonstick baking spray; Parchment paper; 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; 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 (12 Tbsp. + 4 Tbsp.); 2 cups 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 cup chopped pecans, toasted; 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

zestplate.com

These Cream Cheese Carrot Cake Bars feature brown butter, carrot puree, and a tangy cream cheese swirl. Easy to make and perfect for spring gatherings!

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Ingredients

Nonstick baking spray
Parchment paper
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
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 (12 Tbsp. + 4 Tbsp.)
2 cups 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 cup chopped pecans, toasted
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