don’t panic ok? everything will be fine as long as you do exactly what i say. carrot cake bars with whipped cream cheese frosting 🤍 makes 9 bars BEFORE YOU MAKE THIS: this tasted absolutely incredible and it was insanely good but the texture wasn’t what I was going for (being transparent). Still sharing anyway because it was super delicious and some people may not mind!! Will try to sort out the texture later on x🫶🏽 Ingredients: Carrot cake: * 180g (about 1 1/2 cups) plain flour * 180g (about 1 1/2 cups) finely grated carrot * 2 medium eggs * 85g (about 1/4 cup) honey * 70ml (about 1/3 cup) olive oil * 75g (about 1/3 cup) Greek yogurt * 1 tsp vanilla * 1 1/2 tsp cinnamon * 1/2 tsp ground ginger * 1 tsp baking powder * 1/2 tsp baking soda * pinch of salt Whipped cream cheese frosting: * 150g full-fat cream cheese * 100ml double cream * 1 tbsp honey * 1/2 tsp vanilla To finish: * chopped walnuts * pumpkin seeds * little leftover grated carrot Method: * preheat the oven to 160°C fan and line an 8×8-inch tin * add the flour, grated carrot, cinnamon, ginger, baking powder, baking soda + salt to a bowl * make a well in the middle * add the eggs, honey, olive oil, Greek yogurt + vanilla into the well * mix the wet ingredients together first, then combine everything until just mixed * spread into the tin and bake for 24–30 minutes * leave to cool completely * add the cream cheese, double cream, honey + vanilla to one bowl * whip on medium speed until thick, fluffy and holding soft-to-medium peaks * stop as soon as it holds its shape * chill for 5–10 minutes if you want it a little firmer * spread over the completely cooled cake * finish with chopped walnuts, pumpkin seeds + a little grated carrot (optional) * cut into 9 bars soft, spiced and that whipped cream cheese frosting makes these so good (especially for the cosy autumn vibe i have going on at the moment 🍁✨) refined sugar free carrot cake bars with whipped cream cheese frosting 🤍 save this 🤍 #carrotcake #baking #autumn #healthyrecipes #cleaneating - @foodandlu