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Sourdough Carrot Cake Bars with Maple Cream Cheese Frosting Recipe

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3.8 from 4 reviews

These Sourdough Carrot Cake Bars feature a moist and tender crumb made with sourdough discard and warm spices, topped with a luscious maple cream cheese frosting. They are a perfect blend of tangy, sweet, and nutty flavors, ideal for a delicious snack or dessert.

Ingredients

Wet Ingredients

  • 65 grams neutral oil such as sunflower oil (grapeseed, canola, coconut oil)
  • 2 large eggs (room temperature)
  • 90 grams brown sugar
  • 90 grams granulated sugar
  • 80 grams sourdough discard (room temperature)
  • 70 grams sour cream
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 90 grams all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon ground ginger

Add-ins

  • 135 grams finely grated carrots
  • 50 grams finely chopped toasted pecans (or pistachios)

Maple Cream Cheese Frosting

  • 168 grams (6 ounces) softened full-fat cream cheese
  • 45 grams (3 tablespoons) softened unsalted butter
  • 1/2 teaspoon vanilla extract
  • 60 grams pure maple syrup
  • 25 grams powdered sugar
  • Pinch of fine salt (little less than 1/8 teaspoon)

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare an 8-inch pan by greasing it or lining it with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the neutral oil, eggs, and both brown and granulated sugars until well combined. Then add the sour cream, sourdough discard, and vanilla extract; whisk again until fully blended.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, and salt until evenly distributed.
  4. Incorporate dry into wet: Add the dry flour mixture to the wet ingredients and stir gently about 8-10 times, just enough to absorb some flour but not fully mixed. Avoid overmixing to keep the texture tender.
  5. Add carrots and nuts: Evenly fold the grated carrots on top of the batter and stir a few times, then add the chopped toasted pecans and stir lightly to distribute them throughout the batter without overmixing.
  6. Bake the bars: Pour the batter into the prepared 8-inch pan and bake in the preheated oven for 28 to 31 minutes. Check doneness by inserting a toothpick in the center; it should have just moist crumbs attached when removed.
  7. Cool the bars: Allow the carrot cake bars to cool completely on a wire rack before frosting to ensure the frosting doesn’t melt.
  8. Prepare the frosting: In a medium bowl, beat the softened cream cheese and unsalted butter with a hand mixer or spatula until smooth and combined.
  9. Add frosting flavorings: Mix in the vanilla extract, pure maple syrup, powdered sugar, and a pinch of fine salt. Beat again until the frosting is smooth, creamy, and whipped.
  10. Frost the bars: Spread the maple cream cheese frosting evenly over the cooled carrot cake bars using the back of a spoon. Chill the frosted bars in the refrigerator for up to 4 days before serving to maintain freshness.

Notes

  • Use room temperature eggs and sourdough discard to help the batter mix smoothly.
  • Be careful not to overmix the batter once the flour is added to maintain a tender crumb.
  • To toast pecans or pistachios, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • For a nuttier flavor, substitute pecans with pistachios or walnuts.
  • Store the bars in an airtight container in the refrigerator for up to 4 days.
  • Allow bars to come to room temperature for about 15 minutes before serving for best flavor.

Find it online: https://simpleplatter.com/sourdough-carrot-cake-bars-with-maple-cream-cheese-frosting-recipe/