Frosted Carrot Cake Squares

Frosted Carrot Cake Squares Recipe
Photo: Anna Williams; Styling: Philippa Brathwaite
Transform your favorite layer cake into an easy carrot cake bar recipe. Don't skimp on the cream cheese frosting.


Makes 12 squares (serving size: 1 square)

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional 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


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 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.

Martha Condra,


September 2007
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