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Carrot cake bars

Carrot cake bars

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 fat oil spread

100 g

Golden syrup

1 tbs

Rolled oats, dry

2½ cup(s), (225g)


2 medium, lightly beaten


2 medium, coarsely grated


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


  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 oil spread and golden syrup in a large saucepan over low heat until melted. Remove from heat. Add oats, eggs, carrots, sultanas, mixed spice and orange rind and mix until well combined.
  3. Spread mixture into prepared tin and smooth the surface. Bake for 25-30 minutes, until golden brown. Cool slice in tin for 30 minutes before turning onto a wire rack to cool.
  4. Meanwhile, to make cream cheese glaze, whisk cream cheese in a small bowl until smooth. Add icing sugar and vanilla, whisk until smooth, then whisk in milk to form a drizzling consistency. Drizzle glaze over slice. Cut into 20 bars.


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.