Pioneer Woman Carrot Cake Bars

Directions

• Prep the pan: Preheat the oven to 350°F with the rack in the center, then grease a metal 13-by-9-inch pan with nonstick baking spray. Line it with parchment, leaving an overhang for lifting, and grease the parchment too.
• Steam the carrots: Put 1 inch of water and a steamer basket in a medium pot and bring it to a boil. Add 12 1/2 oz. peeled carrots cut into 1/2-inch chunks, reduce the heat to low, cover, and steam for 20 to 25 minutes until very tender.
• Puree the carrots: While the carrots are still hot, move them to a small bowl with 2 tablespoons butter. Puree with an immersion blender or food processor until smooth, then let it cool, which gives you about 1 cup.
• Mix the dry ingredients: Whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon cardamom and a pinch of cloves in a medium bowl. Set it aside while you brown the butter.
• Brown the butter: Melt 12 tablespoons of the butter in a large saucepan over medium heat, then cook, swirling often, for 5 to 6 minutes until golden and nutty. Take it off the heat and add the remaining 4 tablespoons butter, swirling until it stops foaming.
• Make the sugar mixture: Whisk in 2 cups brown sugar, 2 teaspoons vanilla and 1/2 teaspoon kosher salt, then move everything to a large bowl. Let it cool to room temperature, about 30 minutes.
• Whisk the cream cheese batter: Put the 8-oz. package of cream cheese in a medium bowl, microwaving in 10-second bursts if it is too firm to whisk. Whisk in 1/2 cup sour cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla and 1 egg until no lumps remain.
• Finish the carrot batter: Whisk the carrot puree into the cooled brown butter mixture until smooth, then add 2 eggs and 4 yolks all at once. Stir in the dry ingredients until just combined, then fold in 3/4 cup toasted chopped pecans.
• Layer and swirl: Spread half the carrot batter in the pan, then dollop half the cream cheese mixture on top and swirl it with a butter knife or skewer. Spread the remaining batter over it with an offset spatula, dollop the rest of the cream cheese, and swirl again.
• Bake and cool: Bake for 30 to 35 minutes, until the swirl has set and a toothpick in the center comes out with only a few crumbs. Cool completely on a wire rack, then lift the cake out by the parchment and cut into bars.