Frosted Carrot Cake Squares

frosted-carrot-cake-squares Photo: Anna Williams; Styling: Philippa Brathwaite


  • Cooking spray
  • 1 cup flour
  • 1/2 cup flaked sweetened coconut
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vanilla fat-free yogurt
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh or canned, drained pineapple
  • 1/3 cup chopped pecans
  • 4 ounces Neufchatel cheese, softened
  • 1 teaspoon lemon juice
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar


1. Preheat oven to 350ยบ.

2. Coat an 8-inch baking pan with cooking spray. Set aside.

3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

4. Beat together sugar, yogurt, oil, and egg in a large bowl. Stir in the carrot and pineapple. Mix with dry ingredients. Fold in pecans.

5. Spoon batter into pan. Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool.

6. Beat cream cheese in a medium bowl. Add lemon juice. Beat in powdered sugar. Spread frosting over cake. Cut into 12 squares.

  • Prep Time:
  • Cook Time:

  • Transform your favorite layer cake into an easy carrot cake bar recipe. Don't skimp on the cream cheese frosting.
  • Yield: Makes 12 squares (serving size: 1 square)

Nutritional Information

Calories per serving: 187
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3g
Protein per serving: 2g
Carbohydrate per serving: 25g
Fiber per serving: 1g
Cholesterol per serving: 19mg
Iron per serving: 1mg
Sodium per serving: 161mg
Calcium per serving: 33mg

This Recipe Is