Carrot Cake Bars with Coconut Cream Cheese Frosting
Insanely delicious, moist and flavorful carrot cake bars with a coconut cream cheese frosting, the perfect treat!
Servings: 8
Calories: 697kcal
Ingredients
- 1/2 cup Salted butter
- 1 cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 cup Plain yogurt not Greek
- 3/4 cup Carrots finely grated or chopped (I used the food processor)
- 1/2 cup Apples finely grated or chopped (I used the food processor)
- 1 1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cloves
Coconut Cream Cheese Frosting
- 16 ounces Softened cream cheese
- 1/2 tsp Vanilla extract
- 1/2 tsp Coconut flavoring
- 2 1/2 cups Powdered sugar
- 1 cup Sweetened coconut shreds
- pinch Salt
Garnish
- Chopped pecans optional
Instructions
- Preheat oven to 350 degrees
- In a large bowl, use a hand mixer to cream the butter and sugar together.
- Add in eggs, vanilla, and yogurt, and mix well.
- Fold in apples and carrots, and mix well.
- In a separate bowl mix together Bob's Red Mills Organic Unbleached White Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine the wet and dry batter, mixing until just combined. Do not overmix.
- Line a 9 x 9 or 11 x 7 baking pan with parchment paper, and pour batter into the pan.
- Bake for 30-35 minutes until no longer jiggly in the center, or until toothpick inserted in center comes out clean.
- Let cool completely.
- While cake cools, prepare frosting by mixing all frosting ingredients together in a large bowl with a hand mixer
- Spread frosting over the top of the carrot cake bars, and garnish with chopped pecans.
- Cut into slices and serve!
Nutrition
Calories: 697kcal | Carbohydrates: 87g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 135mg | Sodium: 621mg | Potassium: 240mg | Fiber: 2g | Sugar: 66g | Vitamin A: 3195IU | Vitamin C: 1.4mg | Calcium: 103mg | Iron: 1.8mg