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Carrot cake bars

Carrot cake bars

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
20
Difficulty
Easy
Topped with a delicious cream cheese glaze, these moist, oaty bars are guaranteed to win you over. The perfect addition to any snack box for morning or afternoon tea.

Ingredients

Reduced fat oil spread

100 g

Golden syrup

1 tbs

Rolled oats, dry

2½ cup(s), (225g)

Egg(s)

2 medium, lightly beaten

Carrot(s)

2 medium, coarsely grated

Sultanas

¼ cup(s), (45g)

Mixed spice

1 tsp

Orange rind

1 tsp, finely grated

Light cream cheese

2 tbs, spreadable

Icing sugar

2 tbs

Vanilla bean extract, alcohol free

¼ tsp

Skim milk

2 tsp

Instructions

  1. Preheat oven to 160°C. Lightly spray a 20cm x 30cm slice tin with oil and line base and sides with baking paper.
  2. Heat 100g reduced-fat oil spread and 1 tablespoon golden syrup in a large saucepan over low heat until melted.
  3. Remove from heat. Add 2½ cups (225g) rolled oats, 2 lightly beaten eggs, 2 coarsely grated carrots, ¼ cup
  4. (45g) sultanas, 1 teaspoon mixed spice and 1 teaspoon finely grated orange rind and mix until well combined.
  5. Spread mixture into prepared tin and smooth the surface. Bake for 25-30 minutes, until golden brown. Cool slice
  6. in tin for 30 minutes before turning onto a wire rack to cool. Meanwhile, to make cream cheese glaze, whisk
  7. 2 tablespoons spreadable light cream cheese in a small bowl until smooth. Add 2 tablespoons icing sugar
  8. and ¼ teaspoon vanilla extract, whisk until smooth, then whisk in 1-2 teaspoons skim milk to form a drizzling
  9. consistency. Drizzle glaze over slice. Cut into 20 bars.

Notes

TIP: Pack bars into a reusable container, with a sheet of baking paper between each layer, and store in the fridge for up to 1 week or freeze for up to 1 month. Thaw at room temperature.

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