Skinny Carrot Cake Bars
These Carrot Cake Bars will become a new Fall favorite trust me! These Carrot Cake Bars taste just like the classic ones, except without the artificial sugar, oil, and flour! They are made with oats, low fat cream cheese, fresh carrots, and Greek yogurt. As an added bonus, each bar has 7 grams of protein! I hope you give this recipe a try and love them as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These
- Quick & Easy: This is really a quick and easy dump-and-bake type of dessert. The hardest part is waiting for them to bake and cool off haha!
- Tastes Exactly The Same: These Carrot Cake Bars taste exactly the same as your traditional carrot cake even with my few healthy substitutions. I have mastered baking with Greek yogurt in my cakes to get the perfect texture I must say!
- Macros: These Carrot Cake Bars have very balanced macros. They are only 140 calories each with 5 grams of fat, 15 grams of carbs, and 7 grams of protein. You really can't beat that for a piece of cake!
Ingredients
For the Cake:
- Oat Flour - 1 2/3 cup of finely ground 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.
- Sugar Substitute- 1/4 cup of swerve or stevia, or your preferred zero calorie sweetener. I prefer to use granulated Swerve.
- Brown Sugar Substitute - 1/4 cup of your favorite zero calorie brown sugar substitute. I also Brown Swerve for this.
- Cinnamon - 1 1/2 teaspoons of ground cinnamon.
- Nutmeg - 1/4 teaspoon of ground nutmeg.
- Baking Powder - 1/2 teaspoon.
- Baking Soda - 1 teaspoon.
- Salt - 1/2 teaspoon of fine sea salt. Use 1/4 teaspoon if you just have regular salt.
- Greek Yogurt - 3/4 cup of plain, nonfat Greek yogurt.
- Eggs - 3 large eggs.
- Vanilla - 1/2 tablespoon vanilla extract.
- Carrots - 1 cup (8 ounces) of finely-grated fresh carrots.
For the Frosting:
- Cream Cheese - 8 ounces of low fat cream cheese, softened.
- Sweetener - 1/8 cup of a confectioner's sugar substitute. I prefer to use confectioner's Swerve.
- Vanilla Extract - 1/2 teaspoon.
How To Make Them
- Preheat your oven to 350°F. Spray a 7x11 glass baking dish with nonstick spray or line it with parchment paper.
- In a large mixing bowl, whisk together all of the dry ingredients.
- Add in the wet ingredients and mix until fully incorporated. Don’t over mix! Fold in the shredded carrots.
- Pour the batter into your baking dish evenly. Bake for 30 minutes.
- In the meantime, make your frosting by mixing all of the frosting ingredients with an electric mixer.
- 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!
Use the code "KATIELADY" for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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These Carrot Cake Bars will become a new Fall favorite trust me! These Carrot Cake Bars taste just like the classic ones, except without the artificial sugar, oil, and flour! They are made with oats, low fat cream cheese, fresh carrots, and Greek yogurt. As an added bonus, each bar has 7 grams of protein! I hope you give this recipe a try and love them as much as I do!
- 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
Preheat your oven to 350°F. Spray a 7x11 glass baking dish with nonstick spray or line it with parchment paper.
In a large mixing bowl, whisk together all of the dry ingredients.
Add in the wet ingredients and mix until fully incorporated. Don’t over mix! Fold in the shredded carrots.
Pour the batter into your baking dish evenly. Bake for 30 minutes.
In the meantime, make your frosting by mixing all of the frosting ingredients with an electric mixer.
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!
Servings 12
- Amount Per Serving
- Calories 139kcal
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.