Almond and Carrot Bars

Name: Almond and Carrot Bars
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 75 g softened butter; 50 g superfine caster sugar; 150 g all-purpose flour; 1 finely grated orange zest; 90 g butter (cubed, for filling); 75 g superfine caster sugar (for filling); 2 eggs (for filling); 1/2 tsp almond extract; 175 g almond flour; 1 cooked carrots (coarsely chopped); 175 g cream cheese (for decoration); 2-3 tbsp chopped nuts (for decoration)

An upgraded take on classic carrot cake, packed with flavor and suitable for refrigerated storage.

55 min

Easy

0 favorites

Ingredients

softened butter 75 g

superfine caster sugar 50 g

all-purpose flour 150 g

finely grated orange zest 1

butter (cubed, for filling) 90 g

superfine caster sugar (for filling) 75 g

eggs (for filling) 2

almond extract 1/2 tsp

almond flour 175 g

cooked carrots (coarsely chopped) 1

cream cheese (for decoration) 175 g

chopped nuts (for decoration) 2-3 tbsp

Instructions

Preheat oven

Preheat oven to 190°C (th. 6). Lightly grease a 28 x 18 cm shallow baking pan.

Make the crust

In a bowl, rub the butter, caster sugar, flour and orange zest together until the mixture resembles breadcrumbs. Add water one teaspoon at a time, mixing until a firm but non-sticky dough forms. Roll out on a lightly floured work surface, then place into the prepared pan.

Make the filling

Beat the butter and sugar until creamy. Mix in the eggs and almond extract. Stir in the almond flour and chopped carrots. Spread the mixture evenly over the crust.

Bake

Bake for 25 minutes, until the center of the cake is set and golden brown. Let cool in the pan.

Decorate

To decorate, whip the cream cheese until smooth, then spread it over the cooled filling. Smooth the top with a small spatula, then sprinkle with chopped nuts. Cut into bars with a sharp knife.