Courtesy of

Carrot Snack Bars

Contributed by: Chris WebAdmin. of

(NC) - Great as an after school snack, the kids love this variation of carrot cake. The pineapple makes the bars moist and they're naturally low in fat so adults will love them too!


  • 1/2 cup Packed Brown Sugar 125 mL
  • 1/4 cup Milk 50 mL
  • 2 tbsp Vegetable Oil 30 mL
  • 1 tsp Vanilla 5 mL
  • 1 Egg
  • 1 cup Whole Wheat Flour 250 mL
  • 1 tbsp Cinnamon 15 mL
  • 1 tsp Baking Powder 5 mL
  • 1 cup Finely Grated Ontario Carrots 250 mL
  • 2/3 cup Drained Crushed Unsweetened Pineapple 150 mL
  • 1/2 cup Raisins 125 mL


In large bowl, combine sugar, milk, oil, vanilla and egg. Stir well and set aside. In separate bowl, combine flour, cinnamon and baking powder; add to sugar mixture, stirring well. Stir in carrots, pineapple and raisins. Spread mixture in 13 X 9 inch (3.5 L) baking pan lightly coated with cooking spray.

Bake in 350oC (180oC) oven for 25 minutes or until top is golden. Let cool before cutting bars. Store in refrigerator, loosely covered. Dust with icing sugar, if desired or spread on cream cheese icing.

Cream Cheese Icing:

Cream together 8 oz (250g) cream cheese, 1/3 cup (75mL) butter and 2 tsp (10mL) vanilla. Gradually add in 3 cups (750mL) icing sugar to desired consistency.

Serving Size: Makes 24 bars.

Find this page online at: