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
Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline
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.
Servings 32 bars
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 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 a 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 on 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, 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, 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 a 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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