Carrot Cake Bars
User Reviews
5
Carrot Cake Bars
Description
Carrot Cake Bars combine almond flour and coconut flour with grated carrots, raisins, and walnuts to create a thick, textured batter that bakes into moist, flavorful bars. The warm spices—cinnamon, allspice, and a hint of salt—enhance the natural sweetness of the carrots and coconut sugar. Once baked and cooled, the bars are topped with a traditional cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla extract, providing a classic creamy finish.
The method involves mixing dry and wet ingredients separately before combining them, then folding in the carrot, raisins, and walnuts to retain texture. Baking at 350°F for about 25 minutes ensures the bars are cooked through but remain moist. The parchment-lined pan allows easy removal of bars without breaking them apart.
This recipe results in a portable alternative to carrot cake, suitable for serving as a snack, dessert, or a sweet treat alongside coffee or tea. The bars can be sliced into squares and stored for several days if kept refrigerated.
If following the Paleo variation, the cream cheese frosting can be swapped for a coconut cashew cream cheese alternative, accommodating dietary preferences.
Ingredients
Carrot Cake Bars
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 cup coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup coconut oil melted
- 5 egg beaten, large
- 1 Tablespoon vanilla extract
- 1 cup carrot grated
- 2 cups walnuts divided, chopped
- ½ cup raisins chopped
Cream Cheese Frosting (see Notes for Paleo version)
- 4 oz cream cheese
- ¼ cup butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Carrot Cake Bars
- Preheat oven to 350 F. Line a 9x13 dish with parchment paper so that the paper hangs over the sides. This helps to easily remove them once baked. Set aside.
- In a medium bowl, whisk together the dry ingredients - almond flour, coconut flour, coconut sugar, cinnamon, allspice, salt and baking soda.
- In another bowl, mix together the wet ingredients - melted coconut oil, eggs, vanilla extract. Fold wet ingredients into dry ingredients until everything is well incorporated and there are no dry pockets left. The batter will be thick.
- Fold in carrots, raisins and 1 cup chopped walnuts. Spread the batter evenly in the baking dish and bake in the preheated oven for about 25 minutes, or until a toothpick comes out clean. Remove from oven and let cool.
Cream Cheese Frosting (see Notes for Paleo version)
- While the carrot cake bars are baking, make the frosting. Combine the cream cheese and butter in a medium mixing bowl and mix with a mixer for a minute. Add powdered sugar in batches until frosting is smooth and creamy.
- Once cake is cooled, spread cream cheese frosting evenly over the cake. Sprinkle the remaining 1 cup chopped walnuts on top and refrigerate for about 1 hour or until frosting is firm.
Notes
- Use the Paleo-friendly Coconut Cashew Cream Cheese Frosting as an alternative to traditional frosting if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 75mg | 25% |
| Sodium | 285mg | 12% |
| Potassium | 160mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 2105IU | 42% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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