Best Carrot Cake Bars

Similarly, I haven't been able to get these carrot cake bars off my mind. Instead of spreading cream cheese frosting on top like a cake, the cream cheese is swirled and baked right into the dessert bars. Making your own carrot cake puree may seem like an unusual step, but it makes for a light, tender cake that complements the cream cheese batter. If you don't want to fuss with slicing and serving a whole layered cake, these bars make the perfect pick-up Easter treats!

Nonstick baking spray

subheading: FOR THE CARROT PUREE:

12 ½ oz. carrots, peeled and cut into ½-in. chunks

2 tbsp. salted butter, at room temperature

subheading: FOR THE CARROT CAKE BATTER:

1 ½ c. all-purpose flour

1 ½ tsp. baking powder

1 ½ tsp. ground cinnamon

¼ tsp. ground cardamom

Pinch of ground cloves

1 c. salted butter, divided

2 c. packed light brown sugar

2 tsp. vanilla extract

½ tsp. kosher salt

2 large eggs plus 4 egg yolks, at room temperature

¾ c. chopped pecans, toasted

subheading: FOR THE CREAM CHEESE BATTER:

1 (8-oz.) package cream cheese, at room temperature

½ c. sour cream, at room temperature

2 tbsp. granulated sugar

1 tsp. vanilla extract

1 large egg, at room temperature

Directions at thepioneerwoman.com

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