Fudgy Miso Brown Butter Carrot Cake Bars

Experience a sophisticated twist on a classic with these rich carrot cake bars featuring a nutty miso brown butter base, silky carrot puree, and a tangy, marbled cream cheese swirl.

Prep Time 30

Cook Time 1 6

Cooling time 30

Total Time 2 6

Equipment

13-by-9-inch metal pan
Parchment Paper
Steamer basket
Immersion Blender
Large saucepan

Ingredients

▢ Nonstick baking spray

Carrot Puree:

▢ 12 1/2 oz carrots peeled and cut into 1/2-in. chunks
▢ 2 Tbsp salted butter at room temperature

Cream Cheese Batter:

▢ 8 oz package cream cheese at room temperature
▢ 1/2 cup sour cream at room temperature
▢ 2 Tbsp granulated sugar
▢ 1 tsp vanilla extract
▢ 1 large egg at room temperature

Instructions

Prep the pan and make the carrot puree

Heat the oven to 350°F (175°C) with the rack centered. Coat a 13-by-9-inch metal pan with nonstick baking spray, line it with parchment paper with a generous overhang, then lightly spray the parchment too.
Set up a steamer with 1 inch of water and bring to a boil. Add the carrots, cover, and steam for 20 to 25 minutes until very tender.
While hot, blend the carrots with 2 tablespoons of butter using an immersion blender until completely smooth. Let the puree cool completely.

Build flavor with miso brown butter

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and cloves.
In a large saucepan over medium heat, melt 12 tablespoons of butter and cook for 5 to 6 minutes, swirling occasionally, until golden-brown specks appear and it smells nutty.
Remove from heat and add the remaining 4 tablespoons of butter. Whisk in the brown sugar, vanilla, salt, and 1 teaspoon of white miso paste. Transfer to a bowl and let cool for about 30 minutes.

Mix the batters and marble the swirl

In a separate bowl, whisk the cream cheese until smooth, then incorporate the sour cream, granulated sugar, vanilla, and egg until satiny.
Once the brown butter mixture is cooled, whisk in the carrot puree followed by the eggs and yolks until the batter is glossy and unified.
Stir in the dry ingredients just until combined, then gently fold in the toasted pecans.
Spread half of the carrot batter into the prepared pan and dollop half of the cream cheese mixture on top. Swirl gently with a knife.
Layer the remaining carrot batter and cream cheese mixture, then swirl again to create a marbled effect.

Bake, cool, and slice cleanly

Bake for 30 to 35 minutes until the swirl is set and a toothpick comes out with moist crumbs. Cool completely on a wire rack.
Lift the bars out using the parchment overhang and slice into squares using a hot, dry knife, wiping the blade between cuts.

Notes

Storage Tip: Store these bars in an airtight container in the refrigerator for up to 5 days to maintain the texture of the cream cheese swirl.

Freezing Instructions: Wrap individual bars tightly in plastic wrap and foil. Freeze for up to 3 months and thaw overnight in the fridge before serving.

Slicing Tip: For bakery-style clean edges, dip your knife in hot water and wipe it dry before every single cut.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword brown butter, carrot cake bars, cream cheese swirl, Easter dessert

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