Ingredients

The following ingredients have 16 Servings
  • 12 ounces pureed carrots
  • 1 3/4 cup granulated sugar
  • 1/2 cup mango Chobani greek yogurt
  • 1/2 cup vegetable or canola oil
  • 4 large eggs (lightly beaten)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 8 ounces 1/3 fat free cream cheese at room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons mango puree

Instruction

  • Preheat oven to 375 degrees.
  • For the bars, In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract.
  • In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  • Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
  • For the swirl cream cheese topping, In a medium sized bowl, blend cream cheese and granulated sugar with a hand mixer until nice and smooth.
  • Add in one egg, vanilla extract and mango puree and mix until well incorporated.
  • To prepare the bars , Pour 3/4 of carrotbatter into a greased 9 x 13 baking pan.
  • Next spread the cream cheese topping on top of the carrot batter until no carrot batter is showing. Spoon remaining carrot batter in random areas over the cream cheese topping.
  • Take a butter knife and swirl the top of the batters to create a pretty swirl pattern.
  • Bake the bars for 35-40 minutes or until a toothpick comes out clean.
  • Allow to cool for 20 minutes then serve.