Healthy Carrot Cake Bars

These healthy carrot cakes are made from almond flour and are sweetened with coconut sugar. They are wet, fluffy and perfectly tangled with ice cream cheese. Gluten-free grain.

If you have a carrot cake lover in your life, you should try these carrot cake rolls.

I would gladly serve them “naked” like dessert, but the frost makes them look so ugly and cake-like. They do not disappoint.

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Why You Will Love This Recipe

They are moist and not very tasty with the total number of dried carrots and grapes.

They are made of almond flour, so there are no grains and gluten.

This recipe is simple enough to make a weekly dessert, but it is also good enough to be served on special occasions like Easter!


Lexi's Clean Kitchen cookbook

When I received a copy of my friend Lexi's cookbook, Lexi Clean Kitchen, and saw this Carrot Cake Bars recipe, I knew it had to happen.


Her GREAT cookbook is really amazing! It has paleo-friendly, 150 clean recipes and in the true style of Lexi's Clean Kitchen, each recipe has a beautiful image.


The cookbook includes a ton of nutritious, healthy food from breakfast to drinks, delicious salads (yes!) And a great lesson dinner. Then there is the category of delicious desserts and delicacies, which is where these pieces of carrot cake come in.


Carrot Cake Bar Ingredients

  • almond flour - I like to use Bob's Red Mill almond flour. Make sure you get almond flour and not almond food as the texture is finer and better on baked goods.
  • coconut sugar - I like to use natural sweeteners as coconut sugar in baked goods. If you do not have coconut sugar on hand, granulated sugar or sugarcane will work instead.
  • baking powder, baking soda and sea salt - the three most important ingredients for baking.
  • ground cinnamon - you can’t have carrot cake without cinnamon!
  • eggs - another important ingredient in these bars. Eggs help the bars to rise.
  • candy-free appleauce - this helps keep the bars moist and tender.
  • vanilla extract - just add a little vanilla flavor.
  • ginger - this ingredient is optional, but it adds a nice flavor! You can use fresh ginger or use ginger powder.
  • minced carrots - the star of the show here! You can use shredded carrots bought at the store or garnish and grind the carrots yourself.
  • chopped green walnuts - feel free to add a different nut like pecans or almonds or skip the nuts together if you need these bars so they don't have nuts.
  • dried - I like the hint of natural sweetness dried grapes add to these bars.
  • dark chocolate chips - This ingredient is voluntary, but when I use it I have always loved Lily chocolate chips but Enjoy Life and it is a great option if you need diary-free chips.

vanilla buttercream frosting - I used an old frost recipe in Lexi's cookbook (page 288), but if you do not already have a cookbook, you can find the same frost recipe here or my healthy frozen cheese would be delicious! Feel free to go shopping route. My favorite snow store bought is Simple Mills vanilla frosting.

How To Make Carrot Cake Bars

Step 1:

 Preheat the oven to 350 ° F and place an 8-square-foot baking dish with parchment paper.


Step 2:

 In a large bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well combined. Combine eggs, appleauce, vanilla and ginger, if used, until smooth.


Step 3:

 Fold the shredded carrots, walnuts, dried, and chocolate chips, if used.


Step 4:

 Pour the dough into a baking dish, smooth on top, and bake for about 25 minutes, until the toothpick comes out clean when inserted.


Step 5:

 While the cake is baking, make ice and set aside. You will want to bake the cake for 25 minutes or until the toothpick inserted in the middle of the cake comes out clean.


Step 6: 

Once the cake is done, let it cool completely in the pan before cracking or cutting. When completely cooled, spread the ice evenly over the cake and garnish with chopped walnuts, if desired. Cut into 9 to 12 bars to serve.

Notes + Switching

  • Almond Flour - I do not recommend using different flour as this recipe is specially tested for almond flour.
  • Coconut Sugar - If you do not have coconut sugar in hand you can use sugarcane or sugary sugar instead.
  • Walnuts - I prefer chopped walnuts, but you can play with other nuts! I bet almonds or pecans can be delicious.
  • Raisins - If you are not a fan of raisins, you can use the cut dates or skip them all together.
  • Vegan - I have never tested this recipe without eggs, so I'm not sure how a vegan place like flax seed eggs or chia seed eggs can work, but let me know in the comments if you decide to give it a try! Also, be sure to use vegan frosting and vegan chocolate chips, if you use.

How To Store Carrot Cake Bars

Store any remaining utensils in an airtight container over the counter at room temperature for 1-2 days or in the refrigerator for up to 5 days. For longer storage, you can store these bars in the refrigerator for up to 3 months. If you keep these in the fridge I would recommend that they be kept frozen. The day before you are ready to serve, let them thaw in the fridge and freeze and decorate as you like!


  • Additional Carrot Recipes You Can Try
  • Carrot Cake Breakfast Cookies
  • Carrot Raisin salad
  • Healthy Carrot Raisin Muffins
  • Carrot Cake Overnight Oats
  • Carrot Baked Oatmeal Cake
  • Morning Glory Muffins
  • Carrot Cake Smoothie
  • Many Almond Flour Recipes
  • Vegan Zucchini Bread
  • Gluten-Free Snickerdoodles
  • Almond Flour Chocolate Chip Cookies
  • Thumbprint Cookies
  • Baked Almond Flour Donuts
  • Lemon Poppyseed Muffins
  • Almond Flour Cakes
  • Almond Flour Muffins
  • Be sure to check out all the popular almond flour recipes and dessert recipes here at EBF!

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Ingredients

  • 1 cup of blanched almond flour, I used Bob's Red Mill
  • ⅓ a cup of coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ a tablespoon of ground cinnamon
  • ⅛ teaspoon of sea salt
  • 2 large eggs