Monday, September 16, 2013

Frosted Carrot Cake Bars

While my most recent cupcake adventure went quite smoothly, I did goof on one thing- way overestimating how much white chocolate whipped cream was needed. Don't get me wrong, I'm not complaining.  It went perfectly well with fresh-picked strawberries (as I had at the time, but it would go well with any fruit), but that only got me so far.

Enter these white chocolate whipped cream-topped treats: Carrot cake meets portability meets white chocolate.  Definitely a good reason to whip up a batch of white chocolate whipped cream, in case you needed one ;)

Frosted Carrot Cake Bars
adapted from Cookie Swap via use real butter
yield: ~2 dozen

These are best made ahead, as the white chocolate whipped cream melts on the warm bars and firms up a bit after a stint in the fridge.

for the crust:
1 1/2c whole wheat pastry flour (or AP flour)
2T evaporated cane juice (or granulated sugar)
1/2t salt
3/4c unsalted butter, softened and cut into T-size chunks

for the filling:
2 1/2T whole wheat pastry flour
1 1/4t cinnamon
1t ground ginger
3/4t ground cloves
1/2t salt
1/4t baking soda
14oz can sweetened condensed milk
2T unpacked dark brown sugar
2 large eggs
1 large egg yolk
1t vanilla extract
1 1/2c carrots, finely grated
1c pecans, lightly toasted and chopped
3/4c golden raisins
1/2c unsweetened coconut

for the topping:
1 1/2-2c white chocolate whipped cream

Preheat the oven to 350deg.  Line a 9x13 pan with foil, leaving 1" overhang around the edge of the pan.  Smooth out wrinkles and lightly coat with nonstick spray.

To make the crust, combine flour, sugar and salt in a food processor fitted with the metal blade.  Add butter and pulse until the mixture just starts to form a ball (15-20sec).  Transfer to the prepared pan and press evenly into the bottom.  Prick dough with a fork, then bake for 20-25min, or until lightly browned and firm to the touch.  Let cool on a wire rack for at least 30min.

In a small bowl, stir together the dry ingredients (flour, spices, salt and baking soda) and set aside.  In a large bowl, add the sweetened condensed milk, brown sugar, eggs, egg yolk and vanilla.  Whisk together until well combined.  Add the flour and whisk well, then stir in the remaining ingredients (carrots, pecans, raisins and coconut).  Pour the mixture over the crust and spread evenly.  Bake for 35-40min, or until the edges are caramel-brown.  Let cool on a wire rack.

While the bars are still slightly warm, add the whipped cream and spread evenly on the surface.  It will melt a bit, and that will aid in the spreading.  Once fully cool, transfer to the refrigerator overnight to allow the whipped cream to harden again.  If you need to serve these the same day you're baking, I would let the bars cool fully before adding any whipped cream.  Cut the bars and serve!


Erica said...

YUM! What a delicious dessert. I love carrot cake and don't make it nearly enough!

We Are Not Martha said...

White chocolate whipped cream legitimately sounds like a dream come true! And I'm a huge carrot cake fan :)


Natalie said...

these sound absolutely fantastic!! esp that topping!

Joanne said...

What better reason than to have something to go after with a spoon?! But...I never need an excuse to make carrot cake either. So this is kind of kismet.

Delicious Dishings said...

Ooh. These look so interesting with that crust and frosting. Nice spin on the traditional carrot cake!

Jenn (eating bender) said...

I'm saving this recipe for my dad's next birthday - he loves carrot cake! I love the sound of white chocolate whipped cream frosting. :o) Such a great idea!

Cathleen said...

Oh wow. This looks SO good! I can't believe I have never made carrot cake before!

In and Around Town said...

These look delicious! Love the idea behind them and they are really a bar!

vanillasugarblog said...

These look heavenly Shan
I just printed them out.
Hopefully I can bake them safely without eating them all

Hannah said...

Oh wow, what a dream! Honestly, this looks even better than traditional carrot cake if you ask me. Definitely more portable for packed lunches, which I've had to consider much more often these days...

Amy (Savory Moments) said...

These look and sounds fantastic! I love carrot cake and even had it for our wedding cake.

Bianca @ Confessions of a Chocoholic said...

I love the portability of these bars! I'd also welcome any extra white chocolate whipped cream anytime :)

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