I think carrot cake is one of those foods that people think they might be eating the healthier option when selecting it, but you might be surprised to know that there can be just as many points in a slice of carrot cake as there are in a regular cupcake. I was asked by a facebook friend/follower if I could try and create a low point version, so I set out to do so. I was pretty happy with the end result, this is a moist carrot cake bar, due to the ingredients used to keep it low points you wont end up with a fluffy cake and I know that texture is not for everyone, I found them simply scrumptious..and the cream cheese frosting was a nice way to finish them off! The recipe makes 9 large bars at 4 freestyle smart points each.


Carrot cake bars with cream cheese icing

4sp freestyle, 4sp or 3pp
4.67 from 3 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Baking
Servings 9


  • 1-100 g container of greek 0% yogurt I used vanilla but plain is fine and my yogurt is 2sp
  • 1/3 cup almond milk
  • 1 egg
  • 1 egg white
  • 1/2 Tbsp oil such as canola
  • 1 tsp vanilla extract
  • 1 cup + 2Tbsp white flour
  • 3 Tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1.5 cups shredded carrots
  • 2 Tbsp chopped nuts I used pecans optional
  • Icing
  • 1/4 cup light cream cheese softened
  • 1/4 cup icing sugar confectionery sugar
  • 1/2 Tbsp reduced calorie margarine
  • 1/2 tsp vanilla extract


  • Preheat oven to 350F, spray a 9 inch baking dish.
  • Using a food processor shred your carrots.
  • In a large bowl combine your egg, egg white, yogurt and milk. Mix well and then stir in your oil and vanilla. Mix in your sugar, flour, spices, baking powder and soda and mix well.
  • Fold in your carrots and nuts.
  • Pour out into your baking dish using a spatula to get all batter into dish.
  • Bake in oven for 40 minutes, let cool completely. Cake will settle once out of oven.
  • Cream together all of your icing ingredients and let chill in fridge for at least 30 minutes.
  • Once bars are cooled, cut into 9 and top with chilled incing. Store in sealed container in the fridge. Makes 9 large bars at 4 freestyle sp or 3pp each *Note, these are a denser carrot cake bar and not a fluffy cake like bar.
  • Nutritional info (not incl carrots) per bar Calories 123.. Fat 3.4g..Saturated fat 0.8g.. Carbs 20g...Fiber 0.5g..Sugars 7.9g... Protein 4.2g











  1. My husband would love these! If you don’t add nuts does it change the points value?

    • Drizzle Reply

      Hi Erin, The nuts don’t add too many points.. you could swap out with raisins if you wish.. I think the 2T of nuts is 4sp so not enough to bring them down in points per bar

  2. I can’t wait to try this recipe! Are you able to say the point difference if I chose not to add the icing?

    Thank you πŸ™‚

    • Drizzle Reply

      Hi Nina, sure.. the icing will add a point so if you don’t use it then it would be 3sp or 2pp per bar, although I think it’s really yummy with the icing πŸ™‚

    • Drizzle Reply

      No, that’s just stating what is needed for icing.. so it’s not an ingredient but underneath it is what you need πŸ˜‰

    • Drizzle Reply

      Skim should be ok, I just always have almond milk on hand and its very low on points (0 in some cases depending on amount) I use unsweetened original

    • Drizzle Reply

      In Canada we have the Source Yoplait greek yogurts and they range for 1sp to 2sp for 100g container depending on flavor

      • Jean Kelly Reply

        If you want even more protein in your bar you could use PC Greek 0 fat plain yogurt. 3/4 cp is 18 gram of protein ,
        5 gr. sugar, and o gr. saturated fat for 2 Smart Points. I am not sure how it would change the points value for the bars because I have not calculated it.

  3. These are amazing!!! They save me at night. I love to have them with a cup of red velvet tea. Just delicious! Going to try the sea salt caramel pretzel brownies next!

    • Drizzle Reply

      Glad you enjoy them Liz.. That tea sounds delicious!

  4. Made these last night and woah – so good!! Thank you for the great recipes!

  5. Gaby Mestas Reply

    They look delish! I usually put drained crushed pineapple in carrot cake. I wonder if I can do that here. No extra points. Thanks for the recipe!

    • Drizzle Reply

      I’m not to sure, I would say give it a go..let me know how it works out πŸ™‚

  6. Drizzle, you’re Canadian?!? YEAH!!! I’ve been making your recipes for awhile now, and happily never seem to have a problem finding ingredients in stores. Now I know why!

    – Christa in Ontario

    • PS – just made these carrot cake squares…they smell divine. Can’t wait to try them!

    • Drizzle Reply

      Hi Christa in Ontario, I’m in ON too πŸ™‚ I do use the odd product I buy across the border but yes most is purchased here, hope you continue to enjoy the recipes πŸ™‚

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