Carrot Cake Bars

These carrot cake bars really need no introduction.  They are the most moist and delicious carrot cake of any kind that I have ever had.  The layer of cream cheese frosting that is almost as thick as the carrot cake itself doesn't hurt either.  I mean, let's be honest, is there anything wrong with cream cheese frosting?  I think not!

Carrot Cake Bars (adapted from iowagirleats.com)

For the cake:

2 c. white whole wheat flour

2 t. cinnamon

1 1/4 t. baking powder

1 t. baking soda

1 t. salt

1 1/2 c. sugar

3/4 c. (6 oz.) pineapple Chobani Greek yogurt

1/4 c. canola oil

4 eggs

4 c. peeled and shredded carrots (about 5 medium carrots)

For the frosting:

1/2 c. butter, room temperature

8 oz. reduced fat cream cheese (not fat free)

1 t. vanilla extract

1/2 t. cinnamon

5 c. powdered sugar (yes, it's a lot of powdered sugar and a lot of frosting - if you are looking to cut down on calories this is the place to do it.  2-3 cups of powdered sugar would probably be enough.)

For the cake:

Preheat the oven to 350 and spray a 9X13 pan with nonstick spray and set aside.  Sift together the flour, cinnamon, baking powder, baking soda and salt in a large bowl and set aside.  

In the bowl of an electric mixer fitted with the paddle attachment or with a hand mixer, combine the sugar, yogurt and canola oil and mixed until combined.  Add the eggs one at a time, mixing until combined before adding the next one.  

Add the dry ingredients to the wet ingredients in three batches, mixing until combine before adding the next batch.  Fold in the shredded carrots.

Transfer the batter to the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Cool completely then frost with cream cheese frosting.  

For the frosting:

In the bowl of an electric mixer fitted with the paddle attachment or with a hand mixer, cream the butter, cream cheese, vanilla and cinnamon together until smooth.  Add 2 c. powdered sugar and cream until smooth.  Continue adding 1 cup of powdered sugar at a time, creaming until combined before adding the next cup.  Spread over the cooled bars.  Store leftover bars in the fridge.

Tip:  Refrigerate the bars before cutting for cleaner lines.  

24 servings (302 calories each serving) according to my calculator on loseit.com