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–+ servings
carrot cake bar served on a white plate.

Carrot Cake Bars Recipe with Cream Cheese Frosting

These carrot cake bars with cream cheese frosting are great for single-servings and are made with less sugar for a better-for-you treat!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9 bars
Calories 376 kcal

Equipment

  • 1 (9x9 inch) Baking Dish
  • 1 electric mixer
  • 2 Mixing Bowls

Ingredients
  

Carrot Cake Bars:

  • ¾ cup coconut oil
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 90 grams unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 1 ½ cups 1:1 gluten-free all-purpose flour may sub regular all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 ounces whole carrots peeled and grated

Cream Cheese Frosting:

  • 8 ounces full-fat brick-style cream cheese
  • ½ cup plain full-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 Tablespoons pure maple syrup
  • 14 grams sugar-free cheesecake Jello pudding mix

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x9 baking dish with cooking spray, and set aside.
  • Melt the coconut oil in 20 second intervals in the microwave, stirring in between.
    ¾ cup coconut oil
  • In a large bowl, whisk the coconut oil, brown sugar, granulated sugar, applesauce, vanilla, and eggs until smooth.
    ½ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon vanilla extract, 3 large eggs
  • In a second medium-sized bowl, whisk the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add 1-2 tablespoons of water at a time as needed until a smooth consistency forms.
    1 ½ cups 1:1 gluten-free all-purpose flour, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt, 90 grams unsweetened applesauce
  • Working slowly, whisk the dry ingredients into the bowl of wet ingredients just until combined.
  • Gently fold in the carrots and walnuts.
    4 ounces whole carrots
  • Pour the batter into the prepared baking dish, spreading it out evenly.
  • Bake 35-40 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool in the pan completely.
  • In the meantime, add the cream cheese, Greek yogurt, vanilla, maple syrup, and pudding mix to a large bowl. Use a hand mixer or stand mixer to beat until smooth and creamy.
    8 ounces full-fat, ½ cup plain, 1 teaspoon vanilla extract, 3 Tablespoons pure maple syrup, 14 grams sugar-free cheesecake Jello pudding mix
  • Spread the frosting evenly over the cooled carrot cake bars.
  • Slice into 9 equal-sized pieces, and getcha some of that!

Notes

Storage: 
- Store unfrosted bars at room temperature for up to three days. Or, store them frosted or unfrosted in the fridge for up to 5 days. 
- Freeze frosted or unfrosted bars for up to 3 months. Thaw in the fridge overnight to serve. 
 

Nutrition

Serving: 1barCalories: 376kcalCarbohydrates: 43gProtein: 9gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 58mgSodium: 681mgPotassium: 188mgFiber: 3gSugar: 26gVitamin A: 2202IUVitamin C: 1mgCalcium: 162mgIron: 1mg
Keyword carrot cake bars, carrot cake bars recipe, carrot cake bars with cream cheese frosting, easy carrot cake bars
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