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These moist carrot cake bars are delicious and the White Chocolate Cream Cheese Frosting takes them right over the top in flavor. These did not last long between my husband and me.  So good!  Great at room temperature but also wonderful chilled.



Carrot Cake Bars:

13/4 cups Gluten-Free Bake Mix 2,  OR Keto Bake Mix, (425 mL), OR Grain-Free Bake Mix, OR almond flour PLUS

  2 tbsp oat fiber (30 mL)

11/2 tsp baking powder (7 mL)

1/4 tsp baking soda

11/4 tsp cinnamon (6 mL)

3 eggs

Liquid sweetener to equal 1 cup sugar (250 mL)

6 tbsp light olive oil (90 mL)

1/4 cup granulated sweetener of choice (60 mL)

1 tsp vanilla extract (5 mL)

2 cups grated carrots (500 mL)

White Chocolate Cream Cheese Frosting:

8 oz cream cheese, softened (250 g)

Liquid sweetener to equal 1/3 cup sugar (75 mL)

1/3 cup powdered sweetener of choice(75 mL)

2 oz (1/3 cup) sugar-free white chocolate, melted (60 g)

  (OR Ross Bars - white chocolate, sugar-free)

1/4 cup whipping cream (60 mL)

2 tbsp butter, softened (30 mL)

11/2 tsp vanilla extract (7 mL) 



Preheat the oven to 350°F (180°C).

Carrot Cake Bars: In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, baking powder, baking soda and cinnamon. 

In food processor or bowl with mixer, process eggs, liquid sweetener, olive oil, granulated sweetener and vanilla extract.  Add dry ingredients; process.  Stir in grated carrots.  Pour into 7 x 11-inch (18 x 28 cm) dish and smooth surface with the back of a spoon.  Bake 25 minutes, or until a knife inserted in the cake comes out clean.  Frost when cool with White Chocolate Cream Cheese Frosting.

White Chocolate Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, powdered sweetener, white chocolate, whipping cream, butter and vanilla extract until smooth. 

Yield:  20 servings

1 serving

164.4 calories

4.0 g protein

14.6 g fat

0.3 g fiber

3.8 g net carbs

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