Description
These healthy carrot cake bars are moist and tender, only sweetened with bananas and topped with a simple vanilla frosting. They're gluten free, paleo and vegan friendly.
Ingredients
Scale
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)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup + 1 Tbsp coconut flour
- 1/4 cup tapioca flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Frosting
- 1/3 cup palm shortening
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 3 Tbsp tapioca flour
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch glass baking dish with parchment paper.
- 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 your lined pan and bake at 350 degrees for 45 minutes.
- Remove from oven and cool bars to room temperature in pan*
- For the frosting: in a small mixing bowl, whisk
- 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
For best results, measure ingredients by weight.
*It's important to cool the bars in the glass pan, as they will continue to cook. Once cooled the bars will set and be easy to cut.
**May need to warm the shortening for 5-10 seconds in the microwave to soften