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Nutty Carrot Cake Bars

This sweet treat is both healthy and delicious, and it’s loaded with carrots, nuts, pumpkin pie and cheese frosting, the nutty carrot cake bars are most likely to become one of your favorite desserts. Low in calories, only 121 per serving, the cake bars are definitely a healthy treat and serves 20 delicious bars.

Eaten and cooked in a variety of ways, the carrot is one healthy ingredient. Whether they are turned into carrot juice, a ready to eat snack, consumed raw, or included in salads, or many other dishes, carrots are rich in vitamin A, dietary fibre, minerals and antioxidants. Many years ago, in early use, carrots were mainly used for their leaves and seeds, particularly aromatic, while the roots are first mentioned historically in the first century CE.

  • nonstick cooking spray
  • 3/4 cup of all-purpose flour
  • 1/4 cup of whole wheat flour
  • 1/2 cup of sugar or sugar substitute* equivalent to 1/2 cup sugar
  • 1-1/2 tsp of pumpkin pie spice
  • 1tsp of baking powder
  • 1/8 tsp salt
  • 1 cup of finely shredded carrot
  • 3/4 cup of chopped walnuts or pecans, toasted
  • 1/3 cup of refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
  • 1/4 cup of cooking oil
  • 1/4 cup of fat-free milk

  • Preheat the oven at 350F degrees and prepare a baking pan. Line it with foil, while making sure to extend the foil over the edges of the pan, and then add nonstick cooking spray. Set aside.

    Take a large bowl and mix in it the two kinds of flour, the all-purpose one and the wheat flour, together with the pumpkin pie spice, the sugar, the baking powder and the salt. Add then the carrot, half of the quantity of nuts, the milk, the eggs and the oil.

    Stir until the ingredients become well combined, and then pour the mixture into the baking pan. Bake it for 15-20 minutes (you’ll know when it’s ready using a toothpick – if it comes out clean of the baking mixture, then it’s ready). Set aside to cool.

    Meanwhile, you can prepare the fluffy cream cheese frosting, which will be used to top the cake bars. In a medium bowl, use a mixer to beat half of an 8-ounce package reduced-fat cream cheese. Add ¼ cup of vanilla low-fat yogurt until it’s smooth and then mix with thawed ½ cup of frozen light whipped topping
    Use the cream cheese frosting to cover evenly the top of the cake, and then sprinkle on top of it the remaining nuts. Cut into 20 pieces and serve.

    Tags: cakes, cake recipe, cake recipes, carrot cake, cake, homemade cake, low calorie cake, carrot cake recipe, carrot dessert

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