CARROT CAKE COOKIE BARS

️🕒Ready in 45 minutes

👥Serves 16 people

Carrot cake is the best dessert for Easter and this easy twist is even better! We made a carrot cake cookie layer that was perfectly moist and spiced. We topped it with a soft and smooth cream cheese frosting and a sprinkle of cinnamon. This recipe is great for a crowd or when you don't want to stack and frost an entire cake.

INGREDIENTS

Cookie Bars

1 cup butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 tbsp vanilla extract
½ cup shredded carrots
2¾ cup flour
1 tbsp cinnamon
1 tbsp cornstarch
2 tsp baking soda
½ tsp salt

Cream Cheese Frosting

½ cup butter
8 oz cream cheese
3½ cups powdered sugar
2 tbsp heavy cream
pinch of salt

INSTRUCTIONS

Pre-heat your oven to 350°F and line a 8x12 inch baking pan with parchment paper.
Melt 1 cup of butter in a sauce pan over medium high heat. Keep on the heat for 5-10 minutes until it turns brown and foamy. Remove from heat and let cool.
Mix your browned butter, brown sugar, and granulated sugar in a large bowl and combine well.
Add in eggs and vanilla stir until fluffy and well combined.
Shred ½ cup of carrot (about 1 medium sized carrot). Pat them dry with a paper towel to remove any moisture. Stir the shredded carrots evenly into the wet ingredients.
Fold in your flour, cinnamon, baking soda, salt and cornstarch until combined.
Transfer your cookie dough into a 8x12 inch parchment-lined baking pan. Press it down and spread evenly. Bake at 350°F for 10-15 minutes.
In a separate bowl, whip together softened butter and cream cheese with a stand or hand mixer until light and fluffy. Add in the powdered sugar, cinnamon, salt, and heavy cream and continue whipping until smooth.
Once the cookie bars have baked and cooled, remove them from the baking pan and spread the cream cheese frosting evenly on top.
Sprinkle with some extra cinnamon if wanted and cut into large squares. Enjoy!