Healthy Carrot Cake Bars Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
9
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Calories
244 kcal
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Course
Dessert
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Cuisine
International
Healthy Carrot Cake Bars Recipe
Description
This recipe uses cassava flour along with baking powder and baking soda to create a grain-free carrot cake base. The batter includes brown sugar and maple syrup for sweetness, nut milk for moisture, and applesauce which adds natural sweetness and keeps the texture tender. Freshly shredded carrots are essential to provide moisture and texture; pre-shredded carrots are not recommended due to their different moisture content.
Warm spices like cinnamon, nutmeg, and vanilla extract enrich the flavor profile. Once baked in a 9x9 pan, the bars develop a soft crumb with pecans sprinkled on top adding crunch. The frosting consists of cream cheese, vanilla yogurt, butter, and powdered sugar, lending a smooth, lightly sweetened finish similar to traditional cream cheese frosting.
The bars can be stored refrigerated when frosted to keep the topping fresh for up to one week. Applesauce can be substituted with canned pumpkin without major taste impact.
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 egg
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup carrot freshly shredded
- ¼ cup pecans additional for topping
- 1¾ cup cassava flour
For the frosting
- 4 oz cream cheese
- 5.3 oz vanilla yogurt one serving, Two Good brand
- ½ cup powdered sugar
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F.
- Line a 9x9 pan with parchment paper and spray with cooking spray.
- In a mixing bowl, beat together brown sugar, maple syrup, nut milk, applesauce, vanilla extract, and eggs. Your batter is going to be very wet.
- Using a cheese grater or food processor, shred carrots. I highly advise against using pre-shredded carrots in this recipe.
- Fold shredded carrots into the batter with a rubber spatula or mixing spoon.
- Next, add the rest of the dry ingredients. Beat until thoroughly mixed.
- Pour batter into the pan and sprinkle with pecans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. You can also use a fork or a knife in place of the toothpick.
- While the bars are baking, gather frosting ingredients in a mixing bowl. Then, using a hand mixer, beat everything together. Set aside.
- Remove bars from the oven when cooked and let cool for 10-15 minutes. Top with icing and serve!
Notes
- Use freshly shredded carrots instead of pre-shredded to ensure proper moisture release and texture.
- These bars are grain free and dairy free except for the frosting.
- Store frosted bars refrigerated in an airtight container for up to one week.
- If desired, substitute applesauce with canned pumpkin without affecting flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 bar (with frosting) | |
| Calories | 244kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 263mg | 11% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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