Carrot cake bars with cream cheese frosting

4.75 from 4 votes

4sp freestyle, 4sp or 3pp

Prep Time10

Cook Time40

Total Time50

Course: Baking

Servings:

Author: Drizzle

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 the oven to 350F, and spray a 9 inch baking dish with nonstick cooking spray.
Using a food processor shred the carrots, then pat them dry with a paper towel.
In a large bowl, combine the egg, egg white, nonfat Greek yogurt, and milk. Mix well and then stir in the oil and vanilla extract. Mix in the sugar, all purpose flour, spices, baking powder, baking soda, and mix well.
Fold in the carrots and nuts.
Pour the batter out into the baking dish, using a spatula to get all the batter into the dish.
Bake the bars in the oven for 40 minutes. Let them cool completely. The cake will settle once it is out of the oven.
Mix together all of the icing ingredients until its light and fluffy. Let it chill in the fridge for at least 30 minutes.
Once the bars are cooled, cut them into 9 and top with the chilled icing. Enjoy!

5 points per bar based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Freestyle SP- (blue & purple) 4 using WW recipe builder

Smart Points- (green) 4 using SP calculator

Points Plus- 3 using PP calculator