Description
These Vegan Carrot Cake Bars are soft, moist, and perfectly spiced with cinnamon and nutmeg. Packed with shredded carrots, chopped nuts, and sweetened naturally, they’re topped with a creamy dairy-free frosting for a wholesome yet indulgent treat. Ideal for spring gatherings, lunchbox snacks, or anytime you crave a healthier dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups grated carrots
- 1/3 cup unsweetened applesauce
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar or coconut sugar
Optional Additions
- 1/3 cup chopped walnuts or pecans
Frosting
- Dairy-free cream cheese frosting (store-bought or homemade with vegan cream cheese, powdered sugar, and vanilla)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg ensuring they are evenly combined for uniform flavor and texture.
- Combine Wet Ingredients: In a separate bowl, mix the applesauce, melted coconut oil, maple syrup, vanilla extract, and brown sugar until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined to avoid overmixing which can result in dense bars.
- Fold in Carrots and Nuts: Gently fold in the grated carrots and optional chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour and Spread Batter: Transfer the batter to the prepared baking dish and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack to prevent the frosting from melting.
- Frost and Serve: Once fully cooled, spread the vegan cream cheese frosting evenly over the bars, then slice into 9 squares and serve.
Notes
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Optional: Add raisins or shredded coconut to the batter for additional texture and flavor.
