Lime, Carrot, and Cream Cheese? If you “carrot”-all, try this recipe. You’ll be reaching for another after just one bite.
One of my favorite things about these carrot cake bars is that it can all be stirred together with a spoon — no hand mixer needed. A food processor is helpful but not necessary to prepare the carrots. It is quick and easy, and oh-so-delicious!
Easter Bunnies & Carrot Chameleons
As it nears spring and Easter-time, carrots are on my mind. I love the idea of a carrot cake, but could never come up with a flavor that I was quite satisfied with. The look of bright orange bits of carrot peeping out is enticing at the cake shop counter or church refreshment table, but time after time, the taste isn’t enough to keep me coming back for more.
My husband’s grandmother has an amazing pumpkin cake recipe. It passes so well for a carrot cake that we sold it in the cookie shop as a “carrot cake chameleon.” People requested it for wedding cakes. It tastes like all the best parts of a carrot cake, without the weight of pineapple, nuts, or coconut to muddle the flavor. I was content to forever use this carrot chameleon recipe, except that I really like carrots. The temptations for me at any bakery counter is always those darling bits of orange.
So, I thought maybe if I used pureed carrots to keep the smooth, moist flavor present, then I could add fresh, chopped carrots for looks. Part of the reason the carrot cake chameleon was so successful was its irresistible moist crumb and delicious flavor.
Spice, Spice Baby
My sister is great at using spices in her food in a balanced, flavorful way. I consulted her for the perfect blend of spices to complement the carrot flavor in these Carrot Cake Bars. In addition to her tried-and-true spice blend, I wondered if a bit of lemon juice would brighten the flavor. It’s the secret ingredient to the perfect Pumpkin Roll.
Then my mind started turning. I love lime. Could lime, carrot, and cream cheese work? Yes! I tweaked the recipe slightly, adding lime juice and zest to the batter and the cream cheese frosting. Wow. I will definitely be making these again in the near future. The lime goes perfectly with the spiced carrot cake. A quick sprinkle of pecans adds a delightful crunch and is the perfect finish.
I hope you enjoy these as much as I do and that they make you want another one. The day I made these, I packaged up a bunch for friends and polished off the rest myself. Let me know what you think in the comments!
Carrot Cake Bars with Sweet Lime Cream Cheese Frosting
Lime, Carrot, and Cream Cheese? If you “carrot”-all, try these yummy carrot cake bars. You’ll reach for another after trying one.
Ingredients
Carrot Cake Bars
- 1 can (14.5 oz) no salt added carrots, drained
- 2 large or 3-4 medium carrots (6 oz), unpeeled, rinsed, and finely diced
- 1 C (8 oz) brown sugar
- 1 C (7 oz) white sugar
- 3 large eggs
- ⅓ C (2.5 oz) vegetable oil
- 1 T lime juice
- Zest of 1 lime
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 2 C + 2 T (9.5 oz) all-purpose flour
Lime Cream Cheese Frosting
- 1 (8 oz) cream cheese, room temperature
- 1 ¾ C (8 oz) powdered sugar, sifted
- 1 ⅓ C (8 oz) white chocolate wafers, melted and cooled slightly
- 1 ½ tsp vanilla
- 1 T lime juice
- Zest of 1 lime
Instructions
Make the Carrot Cake Bars.
- Preheat oven to 350*F. Line bottom and sides of an 11x15 cake pan with parchment paper. Spray lightly with vegetable cooking spray.
- Drain unsalted canned carrots. Mash or puree using a food processor.
- Rinse 2 large or 3-4 medium carrots well. No need to peel. Cut off stem ends and chop or pulse in a food processor to small pieces the size of a lentil. You should end up with about 1 ¼ C of chopped carrots. Mix with the mashed canned carrots.
- In a separate bowl, mix sugars, eggs, lime zest, lime juice, vanilla, and salt.
- Add carrot mixture.
- Mix flour, salt, cinnamon, allspice, and baking soda. Stir into the carrot mixture.
- Pour batter into prepared pan and spread evenly. Bake for 25 minutes or until bars are done and spring back lightly. Let cool.
Make Lime Cream Cheese Frosting.
- Melt white chocolate. Set aside to cool slightly, but not thicken. It needs to stay a bit warm.
- In a separate bowl, beat softened, cream cheese with 1/4 C (1 oz) of the powdered sugar until very smooth.
- Add the melted white chocolate all at once and immediately beat together.
- Add remaining powdered sugar and vanilla.
- Add lime zest and lime juice and beat until completely smooth.
- When carrot cake bars are cool, frost with lime cream cheese frosting. Top with chopped pecans if desired.
- Cut into 30 bars.
Notes
- It is very important to use room temperature cream cheese and lime juice. Using cold cream cheese or lime juice can cause the white chocolate to cool too quickly, making the frosting chunky instead of smooth and creamy.
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