These healthy Vegan Carrot Cake bars are just what you need for a simple, yet tasty Easter morning treat. These bars are Paleo, Vegan and even allergy friendly (nut free). In addition, these carrot bars are only sweetened with bananas – the perfect addition to any family brunch.
I’m hosting brunch this Easter!
And, I’m quite excited about it! We’ll be heading to an early church service, taking the boys on an Easter egg hunt, and then brunching with extended family.
Something you may not know, I’m often shy about sharing my baking and cooking with others. Yes, that’s right! I don’t really like to cook for anyone outside of my immediate family.
But this year I’ve got these healthy, well-tested Vegan Carrot Cake Bars up my sleeve. And I know with all my heart, that even my vegetable hating father in law will love these. (I know because my husband, another fellow carrot hater, ate practically half of this batch!)
So yes, you don’t have to like carrots to like these healthy carrot cake bars!
Besides appealing to the taste buds of my family members who don’t like vegetables, my goal was for for these bars to be toddler friendly. As in, free of all common allergens and not loaded with sugar. Oh, and of course tasty!
Carrot Cake For Babies and Toddlers
My recipe for Vegan Carrot Cake Bars is perfect for babies and kids (and adults) since it contains healthy, allergy free ingredients. These bars are:
- Paleo
- Vegan
- nut free
- dairy free
- egg free
- only sweetened with bananas
- loved by kids and adults
My picky toddler gave these bars his approval. Which, makes me one happy mama since they are a great way to squeeze in extra nutrients.
My recipe for Vegan Carrot Cake Bars definitely tastes like a decadent dessert, but they are healthy enough to eat for breakfast. Even more so if you swap out the frosting for a sugar free alternative like coconut butter.
Ingredients in Vegan Carrot Cake Bars
These easy to make carrot cake bars contain a few simple, every day ingredients. Including:
- flax eggs
- ripe bananas
- shredded
carrot - coconut oil
- vanilla extract
- coconut flour
- tapioca flour
- baking powder
- cinnamon
- nutmeg
- salt
carrotNo ingredients substitutions have been tested, so I don’t recommend making any swaps.
How To Make Vegan and Paleo Frosting
These bars are frosted with a Paleo, Vegan and allergy friendly frosting. It’s made of four simple ingredients:
- non-hydrogenated shortening
- maple syrup
- vanilla extract
- tapioca flour
If you are looking for a lower sugar option for the frosting, you can frost these egg free carrot cake bars with coconut butter (which I suggest drizzling after you cut the bars) or coconut cream.
Adding a few extra toppings like chopped pecans, bee pollen and hemp seeds gives these bars more character. However, you may choose not to top them at all.
How to Store Vegan Carrot Cake Bars
Since these bars are moist, you will want to store them in the fridge. They stay well up to a week. The frosting solidifies at cold temperatures. However, you can let these Paleo carrot cake bars rest at room temperature before serving and the frosting will soften.
Prep Time:
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These Vegan Carrot Cake Bars are Paleo, allergy free and only sweetened with bananas. The frosting is made from 4 simple ingredients. This simple dessert is healthy enough for breakfast and perfect for babies, kids and adults.
Ingredients
Bars
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 2 large, ripe bananas (250g)
- 1 cup shredded carrot (85g)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup coconut flour (32g)
- 1/4 cup tapioca flour (34g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Frosting
- 1/3 cup non-hydrogenated shortening
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 3 Tbsp tapioca flour
Instructions
- Preheat oven to 350 degrees F.
- For the bars: in a small bowl, make flax eggs by mixing together 2 Tbsp ground flax + 6 Tbsp water. Let sit for 5 minutes to set.
- Peel bananas and mash in a large mixing bowl.
- Add in shredded carrot, melted coconut oil, vanilla and flax eggs. Mix well.
- Add remaining bar ingredients to bowl and mix well.
- Pour batter into a lined 8″ x 8″ glass pan and bake at 350 degrees for 45 minutes.
- Remove from oven and cool bars to room temperature in glass pan*
- For the frosting: in a small mixing bowl, whisk together shortening, maple syrup and vanilla. Add tapioca flour 1 Tbsp at a time. Whisk until smooth**
- Spread frosting over cooled bars. Optional: add desired toppings such as chopped nuts, bee pollen and/or sprinkles.
- Place bars in fridge for at least 10-20 minutes for frosting to set.
- Remove from fridge, cut into bars (recipe makes 16 bars) and serve!
- Store carrot cake bars in fridge.
carrot, melted coconut oil, vanilla and flax eggs. Mix well.Notes
I highly recommend measuring all ingredients by weight so that these bars come out properly baked.
*It’s important to cool the bars in the glass pan so that they continue cooking
**If the mixture is too thick, slightly warm the shortening. (Just 5-10 seconds in the microwave will do.)
Keywords: cake, carrot cake bars, vegan, allergy free, nut free, egg free, no added sugar
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Thank you Rose! I hope you find some recipes you like 🙂
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Thank you Hannah! I’m so happy to hear that – you just made my weekend 🙂