Carrot Bar

Ingredients

Batter

310g URC Continental All Purpose Flour

225g Unsalted Butter, Browned

190g Light Brown Sugar

100g Granulated Sugar

150g Whole Eggs

9g Vanilla Extract

150g Finely Shredded Carrots

235g Crushed Pineapple

6g Cornstarch

15g Baking Powder

10g Baking Soda

6g Salt

3g Cinnamon Powder

2g Ground Ginger

0.5g Ground Nutmeg

Cream Cheese Frosting 

350g Cream Cheese Softened

50g Unsalted Butter Room Temperature

120g Powdered Sugar

3g Vanilla Extract

Procedure:

Batter

1. Brown the butter, set aside to cool to room temperature.
2. In a large bowl or stand mixer, combine sugars and browned butter; whisk until light and fluffy (about 3 minutes).
3. Add eggs and vanilla extract; mix well.
4. In a separate bowl, whisk together flour, cornstarch, spices, baking powder, and salt.
5. Gently mix dry ingredients into the wet mixture, fold in shredded carrot.
6. Spread the batter evenly in a greased 9x13 inch pan.
7. Bake at 350°F for 24-26 minutes until lightly golden brown. Cool for at least an hour before frosting.
8. Fold the sides to the middle and pinch the seams together. Flip over to cover the seams.

Frosting

1. In a stand mixer or with a hand mixer, whip cream cheese and butter until fluffy. Mix in vanilla extract.
2. Gradually add powdered sugar in two batches, mixing well after each addition.

Assembly

1. Spread frosting evenly on the cooled base.
2. Decorate with mini piped buttercream carrots or sprinkles.
3. Chill in the refrigerator for at least 2 hours, then cut into 1x1" or 2x2" bars.