Description
These healthy carrot cake bars are moist, tender, and naturally sweetened with bananas. They feature a simple vanilla frosting and are perfect for those following gluten free, paleo, and vegan diets. A wholesome treat that combines warm spices and fresh carrots in a convenient bar form.
Ingredients
Carrot Cake Bars
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 1 cup mashed banana (245g), about 2-3 ripe bananas
- 1 cup shredded carrot (85g)
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ¼ cup + 1 Tbsp coconut flour (34g), spooned & leveled
- ¼ cup tapioca flour (32g)
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Frosting
- ⅓ cup palm shortening
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 3 Tbsp tapioca flour
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch glass baking dish with parchment paper to prevent sticking and for easy removal.
- Make flax eggs: In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let the mixture sit for 5 minutes to thicken and set, creating a vegan egg substitute.
- Mash bananas: Peel the bananas and mash them thoroughly in a large mixing bowl until smooth and creamy.
- Combine wet ingredients: Add shredded carrots, melted coconut oil, vanilla extract, and the prepared flax eggs to the mashed bananas. Mix well to fully combine all wet ingredients.
- Add dry ingredients: To the same bowl, add coconut flour, tapioca flour, baking powder, cinnamon, nutmeg, and salt. Mix thoroughly until a consistent batter is formed.
- Bake the bars: Pour the batter evenly into the lined baking dish. Place in the oven and bake at 350°F for 45 minutes until the bars are cooked through and a toothpick inserted comes out clean.
- Cool the bars: Remove from oven and allow the bars to cool completely in the pan at room temperature. Cooling in the pan is important as the bars continue to cook and set, making them easier to slice later.
- Prepare frosting: In a small bowl, whisk together palm shortening, maple syrup, and vanilla extract until smooth. Gradually add tapioca flour one tablespoon at a time, whisking after each addition until the frosting reaches a creamy consistency. If needed, warm the shortening briefly (5-10 seconds) to soften.
- Frost the bars: Spread the prepared frosting evenly over the cooled carrot cake bars. Optionally, sprinkle toppings such as chopped nuts, bee pollen, or sprinkles for added texture and flavor.
- Set frosting: Place the frosted bars in the refrigerator for at least 10-20 minutes to allow the frosting to firm up.
- Serve and store: Remove bars from the fridge, cut into 16 equal pieces, and serve. Store leftover bars refrigerated to maintain freshness.
Notes
- For best results, measure ingredients by weight for accuracy.
- Cooling the bars in the baking pan is important since they continue to cook and set after removal from the oven, which ensures clean cuts.
- Softening the palm shortening by warming briefly in the microwave (5-10 seconds) helps achieve a smooth frosting texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
