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!
10 minutes
35 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 282 |
| Fat: | 16 g |
| Carbohydrates: | 29 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 213 mg |
| Fiber: | 3 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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
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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