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Prep Time:
40 mins
Cook Time:
50 mins
Cool Time:
2 hrs
Total Time:
3 hrs 30 mins
Servings:
24
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Ingredients
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baking spray with flour
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1/2 cup plus 2 tablespoons unsalted butter, melted and divided
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2 cups shredded carrot (about 4 carrots)
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1/2 teaspoon ground cardamom
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1 (15.25-ounce) box spice cake mix (such as Duncan Hines)
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3 large eggs, at room temperature, divided
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2 1/2 teaspoons vanilla extract, divided
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1 (8-ounce) package cream cheese, softened
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4 cups powdered sugar, plus more for dusting
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2 teaspoons freshly grated lemon zest
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3/4 teaspoon table salt
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1/2 cup chopped toasted pecans, plus more for garnish
Directions
Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C). Grease a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper leaving a 2-inch overhang on long sides.
Allrecipes / Sonia Bozzo
Heat 2 tablespoons butter in a skillet over medium heat. Add carrots and cook, stirring frequently, until softened and just starting to brown slightly, about 8 minutes.
Allrecipes / Sonia Bozzo
Transfer to a heatproof bowl; stir in cardamom. Chill in the refrigerator, uncovered, until completely cool, about 15 minutes.
Allrecipes / Sonia Bozzo
While carrots cool, beat cake mix, 1 egg, 1 1/2 teaspoons vanilla extract, and remaining 1/2 cup butter in a large bowl with an electric mixer on medium-low speed just until combined, 30 seconds to 1 minute.
Allrecipes / Sonia Bozzo
Pat mixture evenly into the bottom of the prepared pan.
Beat cream cheese in a separate large bowl with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape down sides.
Allrecipes / Sonia Bozzo
Add powdered sugar, lemon zest, salt, remaining 2 eggs, and remaining 1 teaspoon vanilla; beat on medium-low speed until smooth and creamy, about 1 to 2 minutes. Stir in cooled carrots and pecans until evenly dispersed.
Allrecipes / Sonia Bozzo
Spread cream cheese mixture evenly over cake mix layer in pan.
Allrecipes / Sonia Bozzo
Bake in the preheated oven until top is lightly golden, shiny, and slightly crackly, about 40 minutes. Let cool completely in pan on a wire rack, about 2 to 3 hours. (It’s OK if topping sinks slightly as it cools.)
Allrecipes / Sonia Bozzo
Using parchment paper as handles, remove from pan and cut into bars. Dust with powdered sugar. Garnish with pecans.
Allrecipes / Sonia Bozzo
I Made It
Nutrition Facts (per serving)
226
Calories
7g
Fat
39g
Carbs
2g
Protein
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Nutrition Facts
Servings Per Recipe
24
Calories
226
% Daily Value *
Total Fat
7g
9%
Saturated Fat
3g
16%
Cholesterol
35mg
12%
Sodium
270mg
12%
Total Carbohydrate
39g
14%
Dietary Fiber
1g
3%
Total Sugars
29g
Protein
2g
5%
Vitamin C
1mg
1%
Calcium
64mg
5%
Iron
1mg
4%
Potassium
72mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
