Photo of Carrot cake bars by WW

Carrot cake bars

Points® value
Total Time
45 min
15 min
30 min
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.


Reduced-calorie margarine

100 gm

Maple syrup

1 tbsp(s)

Uncooked rolled oats

2½ cup(s)


2 large, lightly beaten


2 medium, coarsely grated


¼ cup(s)

Ground allspice

1 tsp(s)

Orange zest

1 tsp(s), finely grated

Light cream cheese

2 tbsp(s)

Powdered sugar (confectioner's)

2 tbsp(s)

Vanilla extract

¼ tsp(s)

Fat-free skim milk

2 tsp(s)


  1. Preheat oven to 350°F. Lightly spray a 20cm x 30cm baking pan with oil and line base and sides with parchment paper.
  2. Heat margarine and syrup in a large saucepan over low heat until melted. Remove from heat. Add rolled oats, eggs, carrots, raisins, mixed spice, and orange zest and mix until well combined. Spread mixture into prepared pan and smooth the surface. Bake for 25-30 minutes, until golden brown. Cool bars in pan for 30 minutes before turning onto a wire rack to cool.
  3. Meanwhile, to make cream cheese glaze, whisk light cream cheese in a small bowl until smooth. Add icing sugar and vanilla extract and whisk until smooth, then whisk in skim milk to form a drizzling consistency. Drizzle glaze over slice. Cut into 20 bars.
  4. Serving size: 1 carrot cake bar


TIP: Pack bars into a reusable container, with a sheet of parchment 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.