CARROT CAKE BARS WITH BROWN BUTTER CREAM CHEESE FROSTING
Every year around this time, I get a craving for really good carrot cake. In the past years I’ve made Carrot Bundt Cake, Healthy Carrot Cake Bars, and classic Carrot Cake with Cream Cheese Frosting. This year, I’m going back to the bars, and I topped it with one of the best frostings I’ve ever had – brown butter cream cheese frosting.
While the carrot cake bars in this recipe is tender, moist, and perfectly spiced, I think the star of the show is that frosting. I mean, how can you go wrong with brown butter and cream cheese?!
This carrot cake bar recipe is simple to whip up. Simply whisk together the butter, sugar, egg and egg yolk, vanilla, and carrots for the wet ingredients. Next, add in the dry ingredients and stir with a spatula until combined. Easy!
Ingredients
1 cup unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 egg yolk
2 tsp pure vanilla extract
2 cups grated carrots
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
2 1/4 cups all-purpose flour
Brown Butter Cream Cheese Frosting
1/2 cup unsalted butter
8 ounces cream cheese, at room temperature
3 cups powdered sugar
1 -2 tbsp milk
Instructions
Preheat the oven to 350 degrees F.
Grease a 9x13" baking dish. Set aside.
In a large bowl, whisk together the melted butter and sugar.
Add the eggs, egg yolk, and vanilla, whisking well to combine.
Add the grated carrots, stirring well to combine.
Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, and mix in with a spatula.
Finally, add the flour, mixing until well combined.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 40-45 minutes, until the middle is set and a toothpick comes out of the center clean.
Cool completely.
Make the Brown Butter Cream Cheese Frosting
Add the butter to a small saucepan over medium heat.
Melt the butter and continue to cook it until brown specks form on the bottom. This will take approximately 10 minutes. Remove from the heat immediately. Transfer the butter to a heatproof container and then cool in the refrigerator until cooled, about 15 minutes. It shouldn't be completely hard/set up...more like room temperature butter.
In a medium bowl, beat together the browned butter and cream cheese.
Add in the powdered sugar, one cup at a time.
Finally, add in the milk as needed for desired consistency.
Frost the cooled carrot cake bars.
Cut, serve, and enjoy!
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