It is true that I have too many favorite kinds of cake to ever pick just one, but carrot cake is most definitely on my list of top 10 favorites, and yes somewhere near the top of the list. The spices, the sweetness and moisture from the carrots, its pleasant texture, the aroma… it’s all just perfect. I’ve made carrot cake more times than I could ever be able to count. When I was little I wasn’t fond of carrot cake. Quite possibly it could have something to do with its name and the fact it contained a vegetable in it and also it may have been from tasting the wrong carrot cakes, but once you’ve had a really good carrot cake, you will be hooked. For life. And you will never look back, and why should you? My problem with carrot cake is always knowing when and how to stop. It’s just too good!
I decided to add a ritzy twist to these carrot cake bars, simply because browned butter is basically my absolute favorite thing in the world =). If it didn’t have so many calories I could literally sit down and eat it by the spoonful and spread it over nearly every and any meal. Mmmm yes these are the things I refer to as the finer things in life. Not designer shoes, expensive and ridiculously fast cars or lavish parties, but browned butter and carrot cake. All it takes is good food to keep me happy =).
If you’d like to add the carrot hearts on top of the bars, add them just before serving as they will begin to break down and become watery if the rest on top of the frosting too long. For the carrot heart how-to you can check out this link at Sophistimom. Enjoy!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2/3 cup vegetable oil
- 1/3 cup applesauce (or an additional 1/3 cup vegetable oil)
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup salted butter
- 6 oz cream cheese
- 2 1/2 - 3 cups powdered sugar
Directions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 30 seconds, set aside. In a separate mixing bowl, using a wooden spoon, blend together brown sugar, granulated sugar, vegetable oil and applesauce until smooth. Add in eggs and vanilla extract and mix until well combined. Pour in half of the dry ingredients and mix just until combined, then add remaining dry ingredients and mix just until combined. Fold in grated carrots. Pour into a buttered 13 by 9-inch baking dish and spread into an even layer. Bake in preheated oven 30 - 32 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely before frosting with Brown Butter Cream Cheese Frosting. Cut into bars and store in an airtight container.
- For the Brown Butter Cream Cheese Frosting:
- Brown butter in a small saucepan over medium heat (for how to brown butter see link here. Be sure to brown it long enough to get the good brown butter flavor). Remove from heat and pour into a heatproof airtight container, cover with lid and chill in refrigerator until butter has cooled (if it's too cold when you go to prepare the frosting you will have to let it rest at room temperature for several minutes until soft enough to blend. The butter should be soft like room temperature butter). Scoop butter into a mixing bowl, using an electric hand mixer whip butter and cream cheese until smooth and fluffy. Add 2 1/2 cups powdered sugar and mix until well combined, Mix in an additional 1/2 cup powdered sugar to thicken if desired.
- Recipe Source: Cooking Classy
Jaime {sophistimom}: Oh, I’m so glad you were able to use my carrot tutorial!!
I love the way you did your frosting. Brilliant. March 12, 2013 at 11:51pm
Jaclyn: Thanks for the tutorial Jaime! I remember seeing it last year on foodgawker and haven’t forgotten about it since =). I just adore your blog! It is always so classy and everything you make looks amazing! March 13, 2013 at 8:50am
Kimberley: All of your carrot cake recipes are so delicious and I am sure this one is no exception! I have always loved carrot cake since as long as I can remember, it reminds me of when I was a little girl and spending the day with my Grandma….carrot cake was always on the menu at tea time :) March 12, 2013 at 11:51pm
Jaclyn: What a fun memory Kimberely, thanks for sharing! I hope I can create those kind of memories with my kids and grand kids. We always use play food and do a pretend tea time, but why not just use the real thing. I think my daughter is finally old enough that she would simply LOVE it =). Thanks for the idea! March 14, 2013 at 4:16pm
Averie @ Averie Cooks: Delish! I love carrot cake and last month posted my first recipe in 4 yrs of blogging for it. What was I waiting for? Yours is beautiful and I bet that browned butter frosting just takes the cake. Literally! March 13, 2013 at 3:52am
Jaclyn: Thanks Averie =)! March 14, 2013 at 4:13pm
Mykheladeyemo: I love ur cooking March 13, 2013 at 4:30am
Jaclyn: Thank you =)! March 16, 2013 at 8:42am
Mimi @ Culinary Couture: Your frosting came out so pretty! I can’t wait to try these! March 13, 2013 at 9:29am
Jaclyn: Thanks Mimi! I hope you enjoy! March 16, 2013 at 8:42am
Jessica@AKitchenAddiction: Carrot cake is my favorite! I love the addition of brown butter in the cream cheese frosting! March 13, 2013 at 11:26am
Taylor: QQ – Do you have a tutorial on how you frosted your STUNNING cake? Can’t wait to make this!!!! March 13, 2013 at 12:03pm
Jaclyn: Hi Taylor – I learned from How Does She last year and I’ve used the tutorial countless times ever since… Here is the link:
http://www.howdoesshe.com/fancy-frosted-mint-brownies/. This time around I just did the lines closer together. It is actually really easy to do. I totally messed up that middle bar in the photo when I cut them, I should have gone a little slower I guess =) (I’m also not sure why I put the ugliest one smack in the middle =). March 14, 2013 at 4:08pm
Rachel @ Bakerita: This looks amazing, and the way you frosted the bars is gorgeous!! And brown butter is all it takes to make me happy in life too :) March 13, 2013 at 7:33pm
Jaclyn: Thanks so much Rachel! It’s actually so easy to do I posted a link in these comments if you ever want to try it. March 16, 2013 at 8:41am
Melissa @ Bless this Mess: I too adore the stuff but who needs a three layer cake sitting around! This is SUCH a good idea… March 13, 2013 at 7:58pm
Jaclyn: Thanks Melissa =)! March 14, 2013 at 4:12pm
Tessa: You definitely aren’t the only one who has a problem deciding when it’s enough with carrot cake. I’m right there with you.
What a great idea to use browned butter in the frosting. Traditional carrot cake is always good. This looks fabulous! March 14, 2013 at 4:04pm
Maria: I SO wish I had a bar in front of me right now! Yum! March 14, 2013 at 5:44pm
Jaclyn: Me too, mine are gone, so sad when that happens =). Thanks for your comment Maria! March 16, 2013 at 8:35am
Angus McGrubur: Thanks for this recipe, my kid’s can’t get enough. only slight niggle is that sometimes it’s too thick March 15, 2013 at 2:37am
Jaclyn: You’re welcome glad your kids enjoyed! =) As far as the thickness goes if you are referring to the frosting I would just recommend using a little less powdered sugar next time. March 16, 2013 at 9:48pm
Kaylin: I plan on making these for a party that is scheduled tomorrow. How well do you think these will hold up? Should I store them in the refrigerator and then let them sit at room temperature before serving? Also does salted butter make a big difference versus unsalted butter for the frosting? Thanks for the recipe, I look forward to making it. March 15, 2013 at 9:28am
Jaclyn: Kaylin – yes you can refrigerate them in an airtight container overnight and then bring them to room temperature before serving. Mine held up really well to the next day and I actually left mine out covered at room temperature. I like to use salted butter in frosting most of the time to balance out the sweetness, I would recommend that you just add a bit of salt to taste if using unsalted butter. I hope you enjoy! March 16, 2013 at 8:31am
Laura Dembowski: Those look amazing! Love carrot cake and it sounds so easy to make it in bar form instead of a layer cake. March 16, 2013 at 11:49am
Ashley @ Wishes and Dishes: This looks amazing! I might do this for Easter March 16, 2013 at 2:16pm
Curry and Comfort: I love carrot cake… these bars look fantastic. :) I love your little mini cake pedestal too. :) March 17, 2013 at 4:58am
Vera Zecevic-Cupcakes Garden: These bars must be so tasty, and they are very pretty. Cute decoration, look awesome! March 17, 2013 at 2:44pm
This and That | Two Peas & Their Pod: [...] 6. Looking for another way to eat your veggies? How about Carrot Cake Bars [...] March 21, 2013 at 12:03am
Jessica @ Portuguese Girl Cooks: This carrot cake is absolutely beautiful! I adore the way you frosted it, and the addition of brown butter! March 21, 2013 at 6:23am
Jaclyn: Thanks Jessica! I adore your blog, so I really appreciate the compliment. March 21, 2013 at 10:48pm
25 Carrot Creations: [...] Carrot Cake Bars from Cooking Classy [...] March 21, 2013 at 1:59pm
M. Smith: Made this tonight! The frosting absolutely took the cake!!! Haha! Appx how many servings does this make? Actual servings since mine are probably too big! March 21, 2013 at 4:26pm
Jaclyn: Haha =), glad you thought so! I think I got 12, I hate when I forget to write it down and add it =). I always make up the servings though anyway just my best guess as to what I’d consider a serving to be. March 23, 2013 at 11:57pm
Rosie @ Blueberry Kitchen: Oh yum, your cake bars look so good and brown butter cream cheese frosting sounds amazing! March 22, 2013 at 5:39am
Kate @ Kate from Scratch: These bars are just gorgeous! They’re the perfect treat for this time of year too. Wonderful recipe. March 22, 2013 at 9:33am
Jaclyn: Thanks Kate! March 22, 2013 at 1:22pm
Monique @ Ambitious Kitchen: The minute I saw these on Foodgawker I knew they were yours. :) And that’s a good thing — they are gorgeous! Happy Spring! :) March 22, 2013 at 11:57am
Jaclyn: Thanks:)! And Happy Spring to you too Monique! March 22, 2013 at 4:21pm
Chyenne: Do these have a different texture than carrot cake does or is it just carrot cake cut into bar shapes? March 22, 2013 at 12:24pm
Jaclyn: It’s basically the same texture as carrot cake it’s just cut into bars, it may be just slightly more dense. March 22, 2013 at 1:22pm
TidyMom: oh my word!! the Browned Butter Cream Cheese Frosting sold me!! I pinned and shared on my FB page!! have a wonderful weekend! March 22, 2013 at 3:13pm
Jaclyn: Thanks for the comment Cheryl! I love your website! March 23, 2013 at 9:19pm
DeeandDan: Me and my boyfriend made this last night and it is THE BEST carrot cake EVER!!!! He’s already had it for breakfast and lunch! Lol I’m going to make it again for his family! Thanks for the amazing recipe! March 26, 2013 at 10:10am
Jaclyn: I’m so glad you think so! That’s great to hear you and your boyfriend enjoyed this! Thanks so much for your comment =). March 26, 2013 at 11:53am
Cassy: Hi! I’m a french student and your siteweb is my Bible. I never eat a carrot cake in my whole life but yesterday I tried for my parents and wow!
It’s not something we usually eat in France but it had a huge success and I’m actually cooking new bars with the carrot leftovers! I just think the frosting have too much butter in it but it’s because we don’t do it like this.
Thank you so very much for that recipe! <3 April 9, 2013 at 4:38am
Jaclyn: You’re very welcome! Thanks for your nice comment:). I’m so happy you enjoy my blog Cassy! April 22, 2013 at 6:25pm
Mimi @ Culinary Couture: I could make these into cupcakes right? May 2, 2013 at 6:46pm
Jaclyn: Yes you should be able to. Mmm wish I had one now :). May 2, 2013 at 8:14pm