Carrot Cake Bars

By carvalhohm

Ingredients

• Frosting:
• Nonstick cooking spray
• 2 cups all-purpose flour
• 2 cups shredded carrots
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup applesauce
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 ounces fat-free cream cheese, softened
• 1 1/4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Details

Servings 36
Preparation time 45mins
Cooking time 75mins
Adapted from theperfectportion.com

Preparation

Step 1

Preheat the oven to 350°F, and spray an 11 x 15-inch half-sheet cake or jellyroll pan with nonstick cooking spray. For easier release, line the bottom of the pan with parchment paper sprayed with nonstick cooking spray.

In a large mixing bowl, combine the flour, carrots, sugar, baking powder, cinnamon, allspice, baking soda, and salt.

In a separate mixing bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract.

Fold the wet ingredients into the dry ingredients, mixing until well combined.

Pour the batter into the prepared pan, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool completely.

Frosting:
Meanwhile, prepare the frosting by putting all the frosting ingredients in an electric mixer and beating until smooth and creamy.

For 100 calorie bars, cut the cake into 6 rows by 6 rows to make 36 bars.

Spread a thin layer of frosting on each bar before serving (this looks better if done after cutting the cake).

Makes: 36 Carrot Cake Bars

Serving size: 1 bar Calories: 100