Healthy Carrot Cake Bars
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4.8
111 reviews
Excellent
Healthy Carrot Cake Bars
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Healthy carrot cake bars made with almond flour and sweetened with coconut sugar. They’re moist, delicious and perfect for the carrot cake lover in your life. Gluten-free and grain-free.
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Ingredients
- 1 cup blanched almond flour I used Bob's Red Mill
- ⅓ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons grated fresh ginger or ½ teaspoon ginger powder optional
- ⅓ cup grated carrots
- ⅓ cup chopped raw walnuts plus more for garnish
- ¼ cup raisins
- 3 Tablespoons dark chocolate chips optional
Frosting
- 1 ½ cups healthy cream cheese frosting or Lexi's vanilla buttercream frosting (page 288)
Instructions
- Preheat the oven to 350° F and line an 8-inch square baking dish with parchment paper or spray with non-stick cooking spray.
- In a large bowl, stir together the dry ingredients: almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.
- Whisk in the wet ingredients: eggs, applesauce, vanilla and ginger, if using, until smooth.
- Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
- Pour the mixture into the prepared pan, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
- While the cake is baking, make the frosting and set aside.
- When the cake is done, let it cool completely in the pan before frosting or cutting.
- Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired. Cut into 9 to 12 bars to serve.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
Notes
- vanilla buttercream frosting from her cookbook (page 288).
- Simple Mills vanilla frosting
- I haven’t tested this with another flour, but if you want to experiment, let me know in the comments below how it turns out!
- Frosting – I used my healthy cream cheese frosting, but Lexi recommends using the vanilla buttercream frosting from her cookbook (page 288). Feel free to also go the store-bought route. My favorite healthier store-bought frosting is Simple Mills vanilla frosting.
- Almond flour – I haven’t tested this with another flour, but if you want to experiment, let me know in the comments below how it turns out!
- Coconut sugar – If you don't have coconut sugar on hand you can use cane sugar instead.
- Walnuts – I prefer chopped walnuts, but you could play around with other nuts! I bet almonds or pecans would be delicious.
- Raisins – If you aren't a raisin fan, you can use dates or skip them all together.
- Vegan – I haven't tested this recipe without eggs, so I'm not sure how a vegan substitute like flax or chia eggs would work, but let me know in the comments if you decide to try it!
Nutrition Information
Show Details
Serving
1 bar (without icing)
Calories
191kcal
(10%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
132mg
(6%)
Potassium
153mg
(4%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 bar (without icing) | |
| Calories | 191kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 132mg | 6% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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