Vegan Carrot Cake Bars
These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They’re topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
22
Serves: 12
Ingredients
- 1 cup1 cup1 cup Oat Flour
- 1 cup1 cup1 cup Almond Flour
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1/4 tsp1/4 tsp1/4 tsp ground Nutmeg
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 cup1 cup1 cup Carrots, shredded
- 222 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- 1/2 cup1/2 cup1/2 cup unsweetened Applesauce
- 1/4 cup1/4 cup1/4 cup Almond Milk
- 1/4 cup1/4 cup1/4 cup Coconut Oil, melted
- 1/3 cup1/3 cup1/3 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Pecans, chopped
- 1 cup1 cup1 cup Raw Cashews, soaked overnight or in hot water for 2hrs
- 1/4 cup1/4 cup1/4 cup Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, melted
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Vanilla Extract
Frosting
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F and grease and line an 8×8 baking pan.
- For flax egg, combine 2 tbsp ground flaxseed with 5 tbsp water. Let sit 5 minutes to "gel."
- In a large bowl, combine all dry ingredients except carrots and pecans.
- Add in shredded carrots and toss to coat.
- Pour in all wet ingredients, including flax egg, and stir until just combined.
- Fold in chopped pecans.
- Transfer batter to baking pan and bake for 35-38 minutes. Let cool completely before frosting.
- For frosting: blend soaked & drained cashews with all ingredients in a blender until smooth. Place in the fridge for at least 30 minutes to thicken.
- Spread frosting over cooled cake, slice and enjoy! Store in an airtight container in the fridge.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 202 |
| Fat: | 14 g |
| Carbohydrates: | 16 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 209 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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