Carrot Cake Nanaimo Bars
Three layers of carrot cake flavor without any baking: a spiced graham cracker base with toasted pecans, coconut and shredded carrots, a rich, creamy center layer, and a luxuriously smooth white chocolate topping.
Servings 24 bars from an 8 inch square pan
Equipment
- 8 inch square metal pan
Ingredients
SPICED GRAHAM CRACKER BASE
- 113 grams (½ cup, 4 oz) unsalted butter
- 60 grams (½ cup) pecans finely chopped
- 155 grams (1¼ cups, 10 full sheets) graham crackers finely ground
- 72 grams (¾ cup) coconut shredded, unsweetened
- 32 grams (⅓ cup almond flour
- 50 grams (¼ cup) brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger, ground
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon cloves ground
- 1 teaspoon vanilla extract
- 55 grams (½ cup) carrots peeled and finely grated
CREAMY CUSTARD FILLING
- 113 grams (½ cup, 4oz) unsalted butter room temperature
- 56 grams ¼ cup 2 ounces) cream cheese full fat, room temperature
- 240 grams (2 cups) powdered sugar sifted
- 35 grams (2 Tablespoons) custard powder (read post for substitutions)
- ½ teaspoon vanilla extract
- 1 Tablespoon heavy whipping cream or full fat milk
WHITE CHOCOLATE TOPPING
- 227 grams (8 ounces) white chocolate finely chopped
- 1 Tablespoon vegetable oil neutral flavor
Instructions
SPICED GRAHAM CRACKER BASE
- Line an 8 inch square baking pan (20 cm) with parchment paper, extending the edges over the sides to create handles. This will help you lift out the bars after they have firmed up.
- In a 1 quart pot, melt butter on the stove over medium heat. Optional, but delicious: Continue heating while butter begins to foam. Whisk frequently and watch carefully for the change of color from pale yellow to rich golden brown. The solids will separate down to the bottom and the butter will smell toasted and nutty. Remove browned butter from heat promptly and set aside to cool slightly.113 grams (½ cup, 4 oz) unsalted butter
- Optional, but also delicious: In a small frying pan over medium low heat, toast finely chopped pecan pieces until lightly browned and fragrant smelling, stirring occasionally - about 2-5 minutes. Set aside to cool slightly.60 grams (½ cup) pecans
- In a large mixing bowl, combine graham cracker crumbs, coconut, (toasted) pecans, almond flour, brown sugar, salt, and spices. Whisk together until fully blended.155 grams (1¼ cups, 10 full sheets) graham crackers, 72 grams (¾ cup) coconut, 32 grams (⅓ cup almond flour, 50 grams (¼ cup) brown sugar, ¼ teaspoon kosher salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ground, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves
- Add melted (browned) butter, vanilla, and grated carrots. Mix with a spoon or spatula until crumbs are completely moist and mixture looks like wet sand.1 teaspoon vanilla extract, 55 grams (½ cup) carrots
- Pour base mixture into prepared pan and distribute evenly. Using the bottom of a measuring cup, firmly press base mixture down until compacted and smooth. Place pan into fridge to chill.
CREAMY CUSTARD FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until completely blended and smooth, scraping down the bowl several times.113 grams (½ cup, 4oz) unsalted butter, 56 grams ¼ cup 2 ounces) cream cheese
- Add the powdered sugar, custard powder, and vanilla and mix on low until incorporated.240 grams (2 cups) powdered sugar, 35 grams (2 Tablespoons) custard powder, ½ teaspoon vanilla extract
- Add heavy cream and increase speed to high for a minute. You should have a thick but spreadable buttercream filling.1 Tablespoon heavy whipping cream
- Spread filling onto chilled graham cracker base layer using a mini offset spatula to smooth out the top as much as possible. Rotate the pan as you spread to ensure uniform evenness. Return pan to fridge to chill as you prepare the topping.
WHITE CHOCOLATE TOPPING
- In a microwave safe glass bowl (or over a double boiler), melt the finely chopped white chocolate for one minute. Stir and return to microwave in 15 second intervals until just melted and no lumps remain.227 grams (8 ounces) white chocolate
- Add oil and stir gently until oil is completely incorporated. Gentle stirring will help avoid introducing extra air bubbles to the mixture.1 Tablespoon vegetable oil
- Pour the white chocolate mixture onto the filling layer and quickly pick the pan up and tilt it in all directions to evenly spread the white chocolate into all corners. For the smoothest finish, avoid using a tool to spread the chocolate.
- Keeping it level, rap the pan firmly on a towel covered countertop 5 or 6 times to remove air bubbles from the white chocolate. Place in fridge until set, at least one hour.
- To slice, lift chilled bars out of pan using overhanging parchment paper. Place on cutting board. Run a large chef's knife under hot water, then dry it off. Slowly and firmly cut through the bars, allowing the warm knife to help melt through the chocolate layer first. Wipe the knife between cuts and warm again every few slices.
Notes
If you don't have custard powder, you can substitute an equal amount of instant vanilla pudding mix (regular, not sugar free).
The most important step in making these carrot cake bars is to ensure that you've chilled each layer before adding the next. This will help ensure that each layer is firm, keeping it from mixing with the next when layering.
Store bars in an airtight container in the refrigerator. If stacking bars, place parchment paper between layers.