Description
These wholesome Carrot Cake Bars bring the beloved flavors of traditional carrot cake into a convenient, sliceable treat. Made with grated carrots, whole wheat flour, and a touch of warming cinnamon, these bars are sweetened naturally with maple syrup and applesauce. A luscious coconut cream frosting adds a rich, dairy-free finish. Perfect for a healthy snack or dessert, they are easy to make and ideal for sharing.
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 your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Mix Dry Ingredients: In a large bowl, combine the grated carrots, whole wheat flour, baking soda, cinnamon, and salt, mixing well to distribute the dry ingredients evenly.
- Prepare Wet Ingredients: In a separate bowl, whisk together the maple syrup, applesauce, almond milk, and vanilla extract until smooth and well combined.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir until just combined, taking care not to overmix to maintain a tender texture.
- Add Walnuts: Fold in the chopped walnuts if you are using them, adding a pleasant crunch and depth of flavor to the bars.
- Transfer Batter: Spread the batter evenly into the prepared baking pan, smoothing the top for an even bake.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Make Frosting: While the bars are baking, whisk together the coconut cream, maple syrup, and vanilla extract until smooth to create a creamy and lightly sweet frosting.
- Cool and Frost: Allow the baked bars to cool completely in the pan on a wire rack before spreading the frosting evenly over the top to prevent melting.
- Slice and Serve: Once frosted, cut the carrot cake into 9 squares and serve for a delicious and nutritious treat.
Notes
- For a nut-free version, omit walnuts entirely.
- Use parchment paper to prevent sticking and make bar removal easier.
- Allow bars to cool completely before frosting to ensure the frosting sets well.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be made ahead and frozen un-frosted for up to one month; thaw before frosting and serving.
