Carrot Bars with Carrot Cream Frosting
These moist and hearty bars make a great healthy dessert or snack and are totally kid and picky eater approved. Make them gluten-free by substituting an all-purpose gluten-free baking mix for the flours, and plan for a few extra minutes in the oven.
Makes 8-12 bars
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cups butter or coconut oil, melted
1 cup brown sugar
3 eggs
1 cup plain or vanilla yogurt
1/2 cup Yin Yang Carrots
1 1/2 cups peeled and finely grated carrots (about 3 medium carrots) 1 cup shredded zucchini (1 medium zucchini)
3/4 cup crushed canned pineapple, drained (optional)
3/4 cup chopped walnuts (optional)
Method
Preheat the oven to 350° F. Thoroughly grease a 9x13 inch baking dish.
Whisk together the flours, cinnamon, baking soda, baking powder, nutmeg, and salt in a large mixing bowl.
Using an electric mixer or by hand, beat the melted butter and sugar until light and creamy. Add the eggs one at a time, beating until incorporated after each addition. Add the yogurt and beat to combine. Fold the dry ingredients into the butter mixture until well combined.
Take the Yin Yang Carrots out of the jar with a clean fork, letting any extra brine drain back into it. Add the Yin Yang Carrots, fresh carrots, zucchini, pineapple, and walnuts (if you’re using them). Stir until just combined and do not over-mix.
Spread the batter into the prepared baking dish and bake until a knife or toothpick inserted in the center of the pan comes out clean, 35-45 minutes.
While the cake is baking, make the frosting. Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Mince the carrots. In a medium bowl, using an electric mixer or by hand, mix the carrots with the cream cheese, butter, and confectioners’ sugar until smooth and creamy.
Put the pan on a rack and let the cake thoroughly cool. When it has cooled, invert the pan over a large plat or platter. Frost the cake and cut it into squares or rectangles. Serve the bars at room temperature.
