Yum, Carrot Cake Bars!

For tonight’s Small Group Training Session I made the most delicious carrot cake bars (if I do say so myself.) I like to bring in “healthy” treats for my participants & as soon as I saw this recipe in Fitness Magazine, I knew I wanted to try it out. I kept it very similar to the original recipe. In the future I may try to replace some of the sugar with brown rice syrup, but until then…this is how I made them tonight:

Carrot Bar Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 7 egg whites slightly beaten
  • ½ cup applesauce
  • ½ cup canola oil
  • 3 cups finely shredded carrot

Frosting Ingredients:

  • 2 cups powdered sugar
  • 8 ounces reduced-fat cream cheese


  1. Preheat oven to 350 degrees & coat a 9 x 19 Pyrex dish with cooking spray.
  2. Stir together dry ingredients.
  3. Spread batter into Pyrex dish & bake until toothpick inserted near the center comes out clean…about 25-30 minutes.
  4. Cool completely!
  5. Frosting: beat together powdered sugar & cream cheese until smooth & spread over cooled cake.
  6. Cut into 48 bars. (one serving size=one bar)

Nutrition per bar:

  • 106 calories
  • 3.2g fat
  • 19.7g carbohydrate
  • 0.4g fiber
  • 14.8g sugar (ouch!)
  • 1.7g protein

Oh yum! These are very moist and taste amazing. So amazing, that one bar is totally satisfying of even the biggest sweet tooth (mine!) Have a great night guys!

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8 Responses to Yum, Carrot Cake Bars!

  1. Crouton Queen says:

    THANK YOU!  I made these after seeing the recipe in Fitness Mag., then lost the copy and had some trouble finding it on the internet again.  Making it into a two layer cake for my dad’s B-day!

  2. […] can find the recipe online here (the only difference in mine and theirs is that I only had enough carrots to do about one and a […]

  3. Healthyeating says:

    I got the recipe off Fitness magazine as well, but I did some replacements…….for the sugar I replace it with Splenda or an artificial sweetener, and for the flour I replace about a fourth with flax seed, and the canola oil I replace it with Safflower oil, since its rich in Vitamin E :)

    • Hi there! I love your replacements….especially the addition of the flax
      seed. I’m going to make this again in several weeks & I’ll try these
      suggestions. Thanks for sharing!

  4. Amymjacobson says:

    These look yummy!

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