Carrot Cake Bars
Author: 
Recipe type: Dessert
Cuisine: American
 
A Healthier Version of Carrot Cake
Ingredients
  • 1 cup whole spelt flour
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups sugar
  • ¾ cup (6oz) Pineapple Chobani Greek Yogurt
  • ¼ cup coconut oil, warmed
  • 4 eggs
  • 4 cups peeled and shredded carrots (about 5 medium carrots)
  • ½ cup shredded coconut
  • ¼ cup chopped walnuts
  • For the cream cheese frosting:
  • ½ cup butter, at room temperature
  • 8oz ⅓-less fat cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9×13″ pan with nonstick spray.
  3. Sift together flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
  4. In an electric mixer, mix sugar, Greek yogurt, and coconut oil until combined. Add eggs one at a time, mixing after each addition.
  5. Add dry ingredients to wet ingredients in batches, mixing until just combined before adding the next batch.
  6. Fold in shredded carrots, coconut and walnuts.
  7. Transfer batter to prepared baking pan then bake for 55 minutes or until a toothpick or fork inserted into the center comes out clean.
  8. Cool completely then frost with cream cheese frosting. Store leftover bars in the fridge.
  9. For the cream cheese frosting: In the bowl of an electric mixer, or with a hand mixer, cream butter, cream cheese, and vanilla together until smooth. Slowly add powdered sugar.
  10. Spread over cooled carrot cake bars then slice and serve.
Recipe by The Calisoffs at https://www.calisoff.com/2014/03/17/healthier-carrot-cake-bars/