Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline

Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline is a delicious update to my original Carrot Cake Bars. It’s an absolute crowd-pleaser, easy to make, and looks great, so you can serve it to your guests.

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Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline is one of my absolute favorite recipes. This carrot cake always turns out amazing for me (even when I forgot to add half of my grated carrots😅), it’s really easy to make and people always praise it whenever they try it.

Just like I said before in the previous post, carrot cakes are not an everyday dessert here, so I wasn’t surprised when I met with skeptical eyes. But after the first bite, everyone was hooked.

Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline

Ingredients

Carrot Cake Bars

• 8 large Carrots
• 8 medium Eggs
• 3 cups Flour
• 2 cups Sugar
• 1/2 cups Cane Sugar Optional
• 1 1/4 cups Oil
• 2-3 tbsp Cinnamon
• 1 pack of Baking Powder

Cream Cheese Frosting

• 2 cups Cream Cheese I used mascarpone
• 1 cup Whipping Cream
• 1 1/4 cup White Chocolate
• 3/4 cup Powdered Sugar Add more to taste

Pumpkin Seed-White Chocolate Praline

• 3/4 cup White Chocolate
• 1/2 cup Pumpkin Seed Roasted, salted

Instructions

Carrot Cake Bars

• Preheat the oven to 320°F (160°C) on Upper & Bottom Heat.
• Grease an 11″ x 14″ baking pan.
• Peel and cut the ends of the carrots.
• Grate them with a food processor.
• Add the ingredients to a mixing bowl or a stand mixer.
• Mix it well.
• Pour the mixture into the baking pan.
• Bake it at 320°F (160°C) for about 1 hour (5-10 minutes plus-minus).
• Let it cool completely.
• Cut the carrot cake to 32 bars.

Cream Cheese Frosting

• Mix the cream cheese with the powdered sugar until it’s smooth.
• Pour the whipping cream on the mascarpone mixture, and mix until soft peaks.
• Melt the white chocolate. (I used a microwave, 10 seconds at a time, then mix, until it’s melted)
• Pour the melted white chocolate on the cream cheese, and mix until stiff peaks.
• Store in the fridge until decoration time.

Pumpkin Seed-White Chocolate Praline

• Blend the peeled, roasted, salted pumpkin seeds in a food processor until it reaches a sand-like texture.
• Melt the white chocolate. (With microwave, 10 seconds at a time, then mix, until it’s melted)
• Mix them until it’s smooth.
• Pipe round disks of the white chocolate mixture with a piping bag on parchment paper.
• Let it solidify in the freezer for 5-10 minutes.

Construct the bars

• Pipe the cream cheese frosting on the bars (I used a larger star tip).
• Place the pumpkin seed-white chocolate praline on one end of the bars.
• As an optional decoration, place candied orange peels on the other end of the bars.

Notes

Optional filling besides the carrots:

• Candied citrus peels
• Raisin
• Apple – diced
• Walnut
• Pecan

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Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline

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