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

by Molnár-Papp Orsolya Anna

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.

Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline - Anna Can Do It!
© Anna Can Do It!

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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 - Anna Can Do It!
© Anna Can Do It!

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 - Anna Can Do It!
© Anna Can Do It!

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.
Course Dessert
Cuisine American
Keyword Carrot cake, Carrot cake bars, Cream Cheese Frosting, Pumpkin Seed White Chocolate Praline, White Chocolate Praline
Prep Time 15 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 2 hours 15 minutes
Servings 32 bars
Author Molnár-Papp Orsolya Anna

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

Pin it for later!

Carrot Cake with Cream Cheese Frosting and Pumpkin Seed-White Chocolate Praline - Anna Can Do It!
© Anna Can Do It!

MAKE SURE TO VISIT MY HOME PAGES FOR MORE POSTS!

Also, check these recipes out!

  1. Galuska – Hungarian Dumplings
  2. Cranberry Pumpkin Seed Muffins
  3. Pumpkin Parfait With Sesame Praline
  4. Strawberry Blueberry Cupcake
  5. Homemade Eclairs with Blackberry and Vanilla Filling
  6. Hungarian Fried Dough – Lángos
  7. Hungarian Cottage Cheese Noodles
  8. Perfect Oven Fried Chicken

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