Carrot Cake Bars are light, simple to make with wholesome ingredients. These delicious bars have a touch of spice, fresh carrots and fluffy Greek yogurt cream cheese frosting.
Do you also crave something sweet after dinner? I always like to create something that's light, healthy and satisfies my sweet tooth.
Since carrot cake will always be one of my #1 desserts, I knew I had to make these bars healthier but every bit as delicious. I don't know which I love more, the fabulous spicy carrot bars or the light and fluffy frosting.
These bars would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Carrot Cake Bars
Not only are these carrot cake bars so simple to prepare, but they are also delicious and made with all wholesome ingredients. I promise there is nothing crazy or hard to find in this recipe.
Each bar contains 10 grams of protein and 6 grams of fiber as well as being low in carbs and sugar. Yes, that even includes the frosting too!
Whenever I go to gatherings I like to bring a treat that I can feel good about eating as well and these bars are always a hit.
Recipe Ingredients
For The Carrot Cake Bars:
- Butter- I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
- Brown sugar alternative- This is a sugar free alternative to brown sugar and is so useful in baking sweet treats. This one is vegan, gluten free and contains no artificial sweeteners.
- Pure vanilla extract- I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Pure Almond extract- This adds a slight nutty taste and enhances the flavor of almond flour. I use this one that is gluten free and gmo freee.
- Egg- I use farm raised, organic eggs in these bars.
- Carrots- A little goes a long way! You can either dice the carrots, puree them or slice them, however you'd like.
- Almond Flour- I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut Flour- Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Ground Ginger- I love ginger for all of it's anti-inflammatory properties as well as it's warm, earthy taste. I love this one because it's gmo free and organic.
- Ground Cinnamon- My favorite spice! Cinnamon is so versatile and I use it for most of my sweet recipes and baked goods.
- Pecans- Raw, unsalted pecans work best in this recipe but you can also use salted pecans if you'd like. Just make sure you read the ingredients if your pecans are roasted because they always add unnecessary oils and other ingredients.
For the Frosting:
- Cream Cheese- I always use full fat cream cheese. I try to buy it on sale because it's so expensive (like everything else these days!)
- Plain Greek Yogurt- I always use full fat dairy products for the best taste and quality.
- Powdered Sugar Alternative- I used the powdered or confectioner's form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the powdered sugar free alternative of your choice.
How To Make These Carrot Cake Bars
Preheat the oven to 350 degrees F. Prepare a 9x9 baking dish with parchment paper.
Melt the butter. Add into a mixing bowl along with the brown sugar, vanilla and almond extract. Whisk together.
Then add the egg and egg yolk, whisking again until smooth. Add the grated carrots and fold the mixture together until thoroughly combined.
Add the flour, cinnamon, nutmeg, ginger, and salt. Fold this into the mixture with a rubber scraper until all the ingredients are completely blended together.
Fold in the chopped pecans. Pour the batter into the prepared baking dish and spread evenly.
Bake in the oven for about 30-35 minutes or until the edges are a light brown and the center has set. When they are done, be sure to let them fully cool before slicing into bars and adding frosting.
To prepare the frosting: add the butter, cream cheese and salt to a mixing bowl. Beat together with a hand mixer until combined and fluffy.
Add in the vanilla and mix once more. Now add in the powdered sugar once cup at a time, mixing in between.
Once they are cooled, frost them with the icing and sprinkle with the extra chopped pecans if desired.
Remove them from the pan with the parchment paper, cut into bars and serve!
Recipe FAQ's and Expert Tips
Absolutely! I always freeze some to have later and yes, they even freeze perfectly after they're frosted! I wrap in parchment paper and place in an airtight container and freeze for 1-2 months.
Yes, and as a matter of fact I have done just that! I used the same amount of grated zucchini and the texture was moist and delicious.
Definitely. If there is a nut allergy or you simply just don't like them, you can easily leave them out of these bars. I personally like the crunch they add.
Related Recipes
Vanilla Chocolate Cheesecake Bars with Cookie Crust
No Bake Sugar Free Berry Cheesecake Bars
No Bake Low Carb Cookie Dough Bars
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Carrot Cake Bars
Ingredients
- 1 stick butter unsalted and melted
- 1½ cups brown sugar alternative
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 whole egg
- 1 egg yolk
- 1 cup finely grated carrots
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans
- Frosting:
- ½ stick butter unsalted and softened
- 4 ounces cream cheese
- 4 ounces plain Greek yogurt
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar alternative
- Topping optional
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x9 baking dish with parchment paper.
- Melt the butter. Add into a mixing bowl along with the brown sugar, vanilla and almond extract. Whisk together.
- Then add the egg and egg yolk, whisking again until smooth. Add the grated carrots and fold the mixture together until thoroughly combined.
- Add the flour, cinnamon, nutmeg, ginger, and salt. Fold this into the mixture with a rubber scraper until all the ingredients are completely blended together.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the oven for about 30-35 minutes or until the edges are a light brown and the center has set.
- When they are done, be sure to let them fully cool before slicing into bars and adding frosting.
- To prepare the frosting: add the butter, cream cheese and salt to a mixing bowl. Beat together with a hand mixer until combined and fluffy.
- Add in the vanilla and mix once more. Now add in the powdered sugar once cup at a time, mixing in between.
- Once they are cooled, frost them with the icing and sprinkle with the extra chopped pecans if desired.
- Remove them from the pan with the parchment paper, cut into bars and serve!
Kristyn
Wow!! These bars are amazing!! Love the spices & the warm, cozy flavor! That frosting is to die for!! I want to add it on everything!
Kit
The icing was really delicious. Recipe is easy to follow and the bars turned out really moist. Cant wait to share this with my friends.
Lauren Kelly
Thanks so much!
cathy
I recently tried making these Carrot Cake Bars, and they turned out fantastic! The recipe is straightforward and uses wholesome ingredients, which I love. The bars themselves are light and moist, with just the right amount of spice to complement the fresh carrots. The Greek yogurt cream cheese frosting is a game-changer—it's fluffy and adds a nice tangy contrast to the sweetness of the cake. These bars were a hit with my family, and I’ll definitely be making them again soon!
Lauren Kelly
Yay!! So happy you liked them too!