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Carrot Cake Bars Recipe

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4.2 from 13 reviews

These Carrot Cake Bars are a delightful gluten-free treat, blending warm spices, grated carrots, and a moist almond and coconut flour base. Finished with a creamy dairy-free frosting and optional nutty garnish, they offer a perfect balance of sweetness and texture, making them an excellent dessert or snack for any occasion.

Ingredients

Flax Egg Mixture

  • 2 flax eggs (ground flaxseeds mixed with water, allowed to thicken)
  • 1/4 tbsp maple syrup
  • 3 tbsp coconut sugar
  • 1/4 cup melted and slightly cooled coconut oil (or other neutral flavored oil)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup superfine blanched almond flour (can substitute with gluten-free fine oat flour for nut-free option)
  • 1/4 cup coconut flour (can substitute with tapioca starch or arrowroot flour for nut-free option)
  • 2/3 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp fine sea salt

Add-ins

  • 1/3 cup finely grated carrots
  • 1/4 cup chopped pecans or walnuts (optional)
  • Organic raisins, no sugar added (optional)

Cream Cheese Frosting

  • 8 oz softened dairy-free cream cheese (can use regular cream cheese if not dairy-free)
  • 3 tbsp softened refined coconut oil (or butter if not dairy-free)
  • 3-4 tbsp maple syrup (or Lakanto sugar-free maple syrup)
  • 2/3 tsp vanilla extract
  • Chopped pecans or walnuts for garnish (optional)

Instructions

  1. Preheat Oven: Set your oven to 350°F (177°C) and line an 8×8-inch pan with parchment paper, ensuring there is an overhang to help lift the carrot cake bars out later.
  2. Prepare Flax Eggs: In a medium bowl, mix ground flaxseeds with water and let sit for 5 minutes until thickened into a jelly-like consistency. Whisk in maple syrup, coconut sugar, melted coconut oil, and vanilla extract until combined.
  3. Sift Dry Ingredients: Using a large mesh sieve over the bowl, sift in almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt. Stir thoroughly until the mixture is smooth and lump-free.
  4. Add Grated Carrots and Optional Mix-ins: Fold in the finely grated carrots along with optional chopped nuts or raisins, if desired. Mix gently but thoroughly to evenly distribute the ingredients.
  5. Transfer and Bake: Pour the batter into the prepared pan and spread it evenly with a spatula or the back of a spoon. Bake for 22 to 25 minutes, or until the bars are set and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
  6. Make Cream Cheese Frosting: Beat together softened dairy-free cream cheese, softened refined coconut oil, maple syrup, and vanilla extract until smooth and creamy.
  7. Frost and Garnish: Spread the frosting evenly over the cooled carrot cake bars using an offset spatula. Sprinkle chopped pecans or walnuts on top for added texture and flavor, if desired.
  8. Serve: Use the parchment paper overhang to lift the bars from the pan, slice into 12 servings, and enjoy your moist, flavorful carrot cake bars.

Notes

  • Use gluten-free fine oat flour or tapioca starch/arrowroot if you need a nut-free version.
  • Maple syrup can be substituted with Lakanto sugar-free syrup for a lower sugar option.
  • These bars can be stored in the refrigerator for up to 5 days.
  • Ensure the bars are completely cooled before frosting to prevent melting of the frosting.
  • Optional add-ins like nuts and raisins enhance texture and taste but can be omitted for a simpler bar.

Find it online: https://marthatasty.com/carrot-cake-bars-recipe/