Carrot Cake Cookie Bars with Cream Cheese Frosting

The Steps

For the Shortbread Crust:

1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan, line with parchment paper, and lightly grease the parchment. In a large mixing bowl, cream 1 cup (2 sticks) softened unsalted butter, ¾ cup C&H® Baker’s Sugar™, 1 Tablespoon vanilla extract, and ¼ teaspoon salt together until smooth and well combined. Add 2½ cups all-purpose flour and mix just until incorporated. The dough will appear crumbly but should hold together when pressed.
2. Press approximately two-thirds of the dough evenly into the prepared pan. Reserve the remaining one-third of the dough for the crumb topping. Bake for 15–17 minutes, until the crust is set and no longer shiny, with very light golden edges. Do not allow it to brown as it will be baked again. Remove from oven.

For the Filling:

1. Melt ½ cup (1 stick) unsalted butter in a medium saucepan over low heat. Add 1¼ cups shredded carrots and cook for about 7 minutes, stirring frequently, until softened and slightly darker in color. Add 1¼ cups shredded sweetened coconut and continue cooking over low heat for about 12 minutes, stirring frequently. The mixture should soften and become fragrant without browning or crisping.
2. Remove from heat and stir in ¾ cup + 2 Tablespoons C&H® Light Brown Sugar, 2½ teaspoons cinnamon, ¾ teaspoon nutmeg (if using), 2 teaspoons vanilla extract, 1 Tablespoon C&H® Powdered Sugar, 1 teaspoon all-purpose flour, and ⅛ teaspoon salt. Mix until fully combined and cohesive. Set aside. 

For the Nutty Crumb Topping:

1. Crumble the reserved shortbread dough into small pieces (about ½-inch pieces) in a small mixing bowl. Add 1 Tablespoon C&H® Light Brown Sugar, ½ cup Diamond of California® Chopped Pecans, ½ cup Diamond of California® Chopped Walnuts, and ½ cup Diamond of California® Sliced Almonds (optional). Stir gently until evenly distributed.
2. Spread the carrot filling evenly over the par-baked shortbread crust. Sprinkle the nutty crumb topping evenly over the filling without pressing down. Return the pan to the oven and bake at 350°F (175°C) for about 40 minutes, or until the topping develops light golden spots and the center appears set with no visible wet patches. Cool the bars in the pan at room temperature for at least 1 hour before icing and slicing.

For the Cream Cheese Icing:

1. In a small bowl, whisk 1 Tablespoon softened cream cheese until smooth. Add ½ cup C&H® Powdered Sugar and 1 teaspoon vanilla extract and whisk until combined. Stir in 1 teaspoon water and 1 teaspoon heavy cream (if using) and whisk until a smooth icing forms. If needed, add additional water in ½ teaspoon increments until the icing can be drizzled.
2. Drizzle the icing over cooled bars. Cut into 9 bars and serve.