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Healthy Carrot Cake Bars Recipe

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4 from 11 reviews

These Healthy Carrot Cake Bars combine the sweet, spicy flavors of classic carrot cake into a convenient, grain-free dessert. Made with cassava flour, freshly shredded carrots, and a luscious cream cheese frosting, these bars bake up moist and flavorful in just 30 minutes—perfect for holiday gatherings or any time you crave a wholesome treat.

Ingredients

For the Bars

  • Cooking spray
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup nut milk
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup freshly shredded carrots
  • ¼ cup pecans (additional for topping)
  • 1¾ cup cassava flour

For the Frosting

  • 4 oz cream cheese
  • 5.3 oz Two Good vanilla yogurt (one serving)
  • ½ cup powdered sugar
  • 2 tbsp butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a 9×9 square baking pan with parchment paper and spray it lightly with cooking spray to ensure the bars don’t stick.
  2. Mix Wet Ingredients: In a mixing bowl, beat together the brown sugar, maple syrup, nut milk, applesauce, vanilla extract, and eggs using a hand mixer or whisk. The batter will be very wet at this stage.
  3. Shred Carrots: Using a cheese grater or food processor, freshly shred the carrots. Avoid pre-shredded store-bought carrots as they are too thick and won’t release moisture properly.
  4. Fold in Carrots: Gently fold the shredded carrots into the wet batter using a rubber spatula or spoon until evenly distributed.
  5. Add Dry Ingredients: Add the cassava flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the mixture. Beat or stir thoroughly until the batter is smooth and combined.
  6. Pour and Top: Pour the batter into the prepared pan and evenly sprinkle the ¼ cup pecans over the top for added crunch.
  7. Bake: Bake the bars in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare Frosting: While the bars are baking, combine the cream cheese, Two Good vanilla yogurt, powdered sugar, and butter in a mixing bowl. Use a hand mixer to beat until smooth and creamy. Set aside.
  9. Cool and Frost: Remove the bars from the oven and let them cool for 10-15 minutes. Once slightly cooled, spread the frosting evenly over the bars.
  10. Serve: Slice into 9 bars and serve immediately, or refrigerate if storing.

Notes

  • The carrot cake bars are grain-free and dairy-free if served without the frosting.
  • Freshly shredded carrots are essential; do not use pre-shredded carrots from the store—they are too thick and won’t release moisture properly, affecting texture.
  • If the bars have frosting, store them in an airtight container in the refrigerator for up to 1 week.
  • Applesauce can be substituted with canned pumpkin without significantly altering the flavor or texture.

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