Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 139kcal
Skinny Carrot Cake Bars
Ingredients
- 1⅔ cup oat flour (I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.)
- ¼ cup Swerve (or sugar substitute of choice)
- ¼ cup Brown Swerve (or brown sugar substitute of choice)
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ cup plain, nonfat Greek yogurt
- 3 large eggs
- ½ tbsp vanilla extract
- 1 cup fresh finely grated carrots
- 8 oz. low fat cream cheese (softened)
- ⅛ cup confectioner's Swerve
- ½ tsp vanilla extract
For the Cake
For the Frosting
Instructions
- 1
Preheat your oven to 350°F. Spray a 7x11 glass baking dish with nonstick spray or line it with parchment paper.
- 2
In a large mixing bowl, whisk together all of the dry ingredients.
- 3
Add in the wet ingredients and mix until fully incorporated. Don’t over mix! Fold in the shredded carrots.
- 4
Pour the batter into your baking dish evenly. Bake for 30 minutes.
- 5
In the meantime, make your frosting by mixing all of the frosting ingredients with an electric mixer.
- 6
Allow your bars to cool enough to where they won’t melt the cream cheese and evenly spread the frosting over the bars. Cut into 12 slices and enjoy!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
cake - 2