Healthy Carrot Cake Breakfast Bars (Paleo, Eggless)

These healthy carrot cake breakfast bars are made with freshly shredded carrots, ripe bananas and coconut flour. They're completely egg free and only sweetened with bananas - no sugar added. This healthy breakfast cake is paleo, gluten free and vegan friendly.

I've been making these carrot cake breakfast bars for Easter brunch the past few years and everyone loves them! They're my go-to recipe when I need a cake that tastes great, but is healthy enough to enjoy for breakfast.

What makes this carrot cake healthy is that it's only sweetened with bananas, contains freshly shredded veggies (carrots) and is completely gluten free and dairy free.

Why You'll Love These Healthy Carrot Cake Breakfast Bars

• paleo, vegan and allergy friendly - fits most dietary needs
• gluten free and grain free - made with a combination of coconut and tapioca flour
• low in sugar - only sweetened with bananas
• egg free - made with flax eggs
• easy to make - a simple, one bowl batter

Ingredients

These healthy carrot breakfast bars contain a few simple, every day ingredients. Here's what you need:

For the Carrot Cake

• flax eggs
• ripe bananas
• shredded carrot
• coconut oil
• vanilla extract
•  coconut flour
• tapioca flour
• baking powder
• cinnamon
• nutmeg
• salt

For the Frosting (optional)

• non-hydrogenated shortening (or butter)
• maple syrup
• vanilla extract
• tapioca flour (or powdered sugar for a sweeter frosting)

How to Make Carrot Cake Breakfast Bars

These batter for these vegan carrot cake bars is made in one bowl and baked in an 8" x 8" glass pan. Here's what you need to do:

First, preheat your oven to 350 degrees F. Line an 8" square glass pan with parchment paper and set aside.

Next, make the flax eggs by mixing together ground flax and water.  Let the mixture sit for 5 minutes to thicken.

Peel the bananas and mash them in a large mixing bowl. Add in the shredded carrot, melted coconut oil, flax eggs and vanilla. Mix well.

Next, add in the coconut flour, tapioca flour, baking powder, cinnamon, nutmeg and salt. Mix with a spatula until well combined.

Scoop the batter into the lined baking pan and smooth it out in an even layer.

Then, place the pan in the oven and bake at 350 degrees for 45 minutes.

After baking, remove the bars from the oven and cool them to room temperature in the baking pan.

Frosting for Healthy Carrot Cake

These paleo carrot cake bars are frosted with a low sugar buttercream.  It's made of four simple ingredients: non-hydrogenated shortening, maple syrup, vanilla and tapioca flour.

The frosting is mildly sweet, but can be made sweeter by swapping the tapioca flour for powdered sugar.

To make the frosting, whisk together all frosting ingredients in a small bowl. If necessary, melt the shortening for 5-10 seconds in the microwave. This makes the frosting creamier and easier to work with.

Storage

Since these healthy carrot cake 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 them rest at room temperature before serving and the frosting will soften.

Tips for Making Carrot Cake Breakfast Bars

• Measure the ingredients by weight (when given): this ensures more accuracy and will give you better results when baking.
• Use ripe bananas: using bananas that are yellow with a few to many brown spots work best for this recipe. Green and overripe bananas won't produce quite the same cake texture.
• Don't swap out the coconut oil: this recipe works best with coconut oil. If you must swap, then use a butter or palm shortening. Do not swap with an oil that is liquid at room temperature.

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