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Carrot Cake Bars

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Carrot Cake Bars
  • Prep 15 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 12
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One of our favorite cakes turns into easy-to-eat bars. Don’t skimp on the cream cheese frosting!
By Roxana Yawgel
Updated Jun 10, 2021

Ingredients

Steps

  • 1
    Heat oven to 375°F. Line 8-inch square pan with cooking parchment paper.
  • 2
    Remove cookie dough from package; let stand at room temperature about 5 minutes.
  • 3
    In large bowl of stand mixer with paddle attachment, break up cookie dough. Add cream cheese; beat on low speed until blended. Add carrots, cinnamon and egg; stir to combine. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Fold in walnuts. Spoon mixture into pan; spread evenly.
  • 4
    Bake 27 to 29 minutes or until toothpick inserted in center comes out clean. Do not overbake or bars will become dry. Remove from oven; cool in pan on cooling rack about 45 minutes.
  • 5
    Spread cream cheese frosting over cooled bars. Cut into 4 rows by 3 rows or 4 rows by 4 rows.

Tips from the Pillsbury Kitchens

  • tip 1
    It’s very important that both the cream cheese and the cookie dough to be at room temperature. I suggest the cream cheese to be left out at least 30 minutes before using it.
  • tip 2
    For a festive look, add some colorful candy sprinkles to the top of the bars.

Nutrition Information

440 Calories, 24g Total Fat, 4g Protein, 52g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
8g
42%
Trans Fat
1 1/2g
Cholesterol
35mg
12%
Sodium
250mg
10%
Potassium
125mg
4%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
6%
Sugars
37g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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