Frosted Carrot and Nut Cake Bars
Serves: 20
Ingredients
To make Frosted Carrot and Nut Cake Bars, you'll need:
- 100g cream cheese
- 100g yoghurt
- 2 tbsp. double cream
- 1 tsp. vanilla extract
- 300g ground almonds
- 2 tsp. stevia
- 1 ½ tsp. cinnamon
- 1 tsp. baking powder
- Pinch of salt
- 200g carrots, finely grated
- 300g chopped walnuts, toasted
- 3 egg whites, lightly beaten
- 100g olive oil
- 150ml whole milk
Method
- To make the cream cheese topping, whisk the cream cheese with an electric mixer on medium speed until it is smooth.
- Then, mix in the yoghurt, the double cream mixture, and vanilla extract.
- Place the cream cheese topping in the fridge.
- Preheat the oven to Gas Mark 4 or 150C.
- Line a 9x9x2-inch baking tray with cooking parchment, ensuring that the parchment covers the edges of the tray.
- Set the tray to one side.
- Place the almond flour, stevia, cinnamon, baking powder, and salt in large bowl and mix thoroughly.
- Add the carrots, 200g of the nuts, egg whites, oil, and milk.
- Stir the mixture thoroughly, then spread it evenly in the pan.
- Bake in the preheated oven for 20 minutes.
- Cool the bars in the pan on a wire rack.
- Using the edges of the parchment, remove the uncut bars from the baking tray, then spread the cream cheese topping evenly over the top.
- Sprinkle the remaining 100g of nuts on top, and slice the nut cake into 20 bars.
Nutritional Facts (Per Serving)
Calories 246 | Total fat 22g | Saturated Fat 3.6g | Carbohydrates 3g | Fibre 1.6g | Protein 12g
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