Description
Carrot cake bars that are healthy enough for breakfast, but still tasty enough for dessert. Paleo and vegan and free from most allergens (no eggs, gluten, grains, nuts, dairy or added sugar).
Ingredients
Scale
Carrot Cake Bars
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 2-3 large, ripe bananas (250g)
- 1 cup shredded
carrot (85g) - 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup coconut flour, lightly packed (32g)
- 1/4 cup tapioca flour (32g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
carrot (Frosting
- 1/3 cup non-hydrogenated shortening
- 2 Tbsp maple syrup
- 1/2 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
For best results, measure ingredients by weight.
*It's important to cool the bars in the glass pan so that they continue cooking
**May need to warm frosting for 5-10 seconds in the microwave to soften shortening