Carrot Cake Bars With Cream Cheese Icing

[4 SP per serving] I love carrot cake and it is deceptively unhealthy though. This recipe makes them a little more healthy and is quite easy to make. This is a moist carrot cake bar, due to the ingredients used to keep it low points you wont end up with a fluffy cake and I know that texture is not for everyone, and the cream cheese frosting was a nice way to finish them off! The recipe makes 9 large bars

Information

Makes: 9 large bars

Source: Drizzle Me Skinny

Ingredients

Bars
100 gm	Fat-Free plain Greek Yogurt
⅓ cup	plain unsweetened almond milk
1 large	egg
1	egg white
½ Tbsp	canola oil
1 tsp	vanilla extract
1 cup + 2 tbsp	white whole wheat flour
3 tbsp	brown sugar, unpacked
1 tsp	baking powder
½ tsp	baking soda
1 tsp	ground cinnamon
½ tsp	ground nutmeg
1 ½ cup	uncooked carrots, shredded
2 Tbsp	unsalted pecan halves, optional
Icing
¼ cup	low fat cream cheese, optional
¼ cup	confectioners' sugar, optional
½ Tbsp	reduced-calorie margarine, optional
½ tsp	vanilla extract, optional

Instructions

1. Preheat oven to 350F, spray a 9 inch baking dish.
2. Using a food processor shred your carrots.
3. In a large bowl combine your egg, egg white, yogurt and milk. Mix well and then stir in your oil and vanilla. Mix in your sugar, flour, spices, baking powder and soda and mix well.
4. Pour out into your baking dish using a spatula to get all batter into dish.
5. Bake in oven for 40 minutes, let cool completely. Cake will settle once out of oven.
6. Cream together all of your icing ingredients and let chill in fridge for at least 30 minutes.
7. Once bars are cooled, cut into 9 and top with chilled incing. Store in sealed container in the fridge.

Notes

Makes 9 large bars at 4 SP each.

These are a denser carrot cake bar and not a fluffy cake like bar.