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Frosted Carrot Cake Squares

Photo: Anna Williams; Styling: Philippa Brathwaite
Prep time 10 mins
Cook time 25 mins
Yield Makes 12 squares (serving size: 1 square)
Transform your favorite layer cake into an easy carrot cake bar recipe. Don't skimp on the cream cheese frosting.

Ingredients

  • 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

Nutrition Information

  • calories 187
  • fat 9 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 3 g
  • protein 2 g
  • carbohydrate 25 g
  • fiber 1 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 161 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 350º.

  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.