Description
These Carrot Cake Bars are a wholesome and delicious treat made with grated carrots, whole wheat flour, and natural sweeteners like maple syrup and applesauce. Topped with a creamy coconut cream frosting, they offer a healthier twist on classic carrot cake, perfect for snacks or dessert.
Ingredients
Scale
For the carrot cake bars:
- 1 1/2 cups grated carrots
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/4 cup almond milk (or any non-dairy milk)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
For the frosting:
- 1/4 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, combine grated carrots, whole wheat flour, baking soda, cinnamon, and salt thoroughly.
- Mix wet ingredients: In a separate bowl, whisk together maple syrup, applesauce, almond milk, and vanilla extract until smooth.
- Combine mixture: Pour the wet ingredients into the dry ingredients and stir until well incorporated to form batter.
- Add walnuts: Fold in chopped walnuts, if using, to add a crunchy texture.
- Prepare for baking: Spread the batter evenly into the prepared baking pan for uniform cooking.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Make frosting: While the bars are baking, whisk together coconut cream, maple syrup, and vanilla extract to create a smooth frosting.
- Cool: Let the bars cool completely in the pan to allow the structure to set before frosting.
- Frost and serve: Spread the prepared frosting evenly over the cooled bars, slice into 9 squares, and serve.
Notes
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Ensure the bars are completely cooled before frosting to prevent melting.
- Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days.
- These bars can also be frozen for up to 2 months; thaw before frosting or serving.
- Use fresh or frozen grated carrots; if frozen, thaw and drain excess moisture before use.
