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 minutesminutes
Cook Time 1 hourhour
Resting time 1 hourhour
Total Time 2 hourshours15 minutesminutes
Servings 32bars
Author Molnár-Papp Orsolya Anna
Ingredients
Carrot Cake Bars
8largeCarrots
8mediumEggs
3cupsFlour
2cupsSugar
1/2cupsCane SugarOptional
1 1/4cupsOil
2-3tbspCinnamon
1packBaking Powder
Cream Cheese Frosting
2cupsCream CheeseI used mascarpone
1cupWhipping Cream
1 1/4cupWhite Chocolate
3/4cupPowdered SugarAdd more to taste
Pumpkin Seed-White Chocolate Praline
3/4cupWhite Chocolate
1/2cupPumpkin SeedRoasted, 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.