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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