Carrot Cake Bars

These healthy vegan carrot cake bars bring together the goodness of fiber-rich carrots, protein-packed almond flour, and oats flour for a chewy texture, coconut sugar sweetness, and warmth of aromatic spices. Made with wholesome ingredients, these on-the-go cake bars are soft and moist and will satisfy your sweet tooth without compromising your health goals. Top them off with homemade protein icing for a creamy and tangy twist. Garnish with pecans to add a crunchy twist to these delicious carrot cake bars.

OTHER HIGH PROTEIN VEGAN RECIPES:    

KEY LIME PIE PROTEIN SHAKE

CARROT CAKE BAKED OATMEAL

SINGLE SERVE APPLE CRUMBLE

Why you’ll love this recipe

Healthy & Delicious

The combination of almond flour, oat flour, and coconut sugar provides a gluten-free and healthier alternative to traditional cake recipes. And aromatic spices like cinnamon, ginger, and nutmeg impart warmth and depth of flavor, while flax eggs serve as an excellent vegan egg substitute, adding structure and binding the ingredients together.

Suitable for various dietary needs – Whether you follow a vegan or gluten-free diet or have dietary restrictions, these bars are perfect for you. They are made from plant-based ingredients and free from gluten.

Perfect on-the-go snack – Unlike traditional cakes, these carrot cake bars are ideal on-the-go snacks, packed with flavor and a nutritional punch. They’re perfect for packing in lunchboxes, enjoying as a quick snack, or bringing to potlucks.

Versatile and Customizable – You can easily customize it to suit your preferences. Experiment with different spices, and add desiccated coconut or nuts of your choice for added texture and flavor. The possibilities are endless!

Make ahead – These bars can be stored in the refrigerator for up to five days. Place them in an airtight container, and they will stay fresh and delicious. They make a wonderful snack to accompany your afternoon tea.

Dairy-free: The icing requires no dairy and uses a few pantry staples.

How to make Carrot Cake Bars

Prepare the Flax Egg

The first step is to make the flax egg. Mix 2 tbsp of ground flax with 6 tbsp of water and let the mixture sit for 10 minutes or until it thickens and becomes gel-like. This will serve as the egg substitute in the recipe.

Combine Dry Ingredients: 

Add your dry ingredients to a large bowl and mix until well combined.

Mix Wet Ingredients with Dry Ingredients

Add in your wet ingredients along with your flax egg and mix again until combined well.

Add Carrots, pecans, and raisins

Grate the carrots and add them to the bowl along with your chopped pecans and raisins. Mix again.

Bake the Carrot cake bars

Transfer the batter to a greased or lined 8×8 baking tray and bake at 350f for 30-35 minutes.

Prepare the Protein Icing for Carrot Cake Bars

While your carrot cake bars are baking, make your protein icing. Mix coconut yogurt and vegan protein in a small bowl with some lemon juice until you reach your desired consistency.

Note: You may need more or less protein depending on the brand you use. Adjust the amount of protein powder as needed until the desired icing consistency is reached.

Allow Carrot Cake Bars to Cool

Once the carrot cake bars are done baking, remove them from the oven. Allow the bars to cool completely before applying the icing. This step is crucial to prevent the icing from melting.

Apply the Icing

Once the carrot cake bars have cooled, spread the prepared protein icing over the top. Ensure an even layer of icing covers the bars.

Garnish and Serve

Top with some extra chopped pecans and enjoy!

Recipe Tips for Carrot Cake Bars

• Adjust coconut sugar to taste. If you prefer a sweeter bar, add 1 cup. If you prefer a less sweet bar, add ⅓ of a cup.
• We use 2 flax eggs for this recipe, but feel free to use another egg replacement, such as a chia egg or a store-bought egg replacer! What is a flax egg? A flax egg is simply 1 tablespoon of ground flax mixed with 3 tbsp of water. When mixed, it becomes a gel-like substance perfect for binding baked goods without the use of an egg!
• You can use any plant-based milk for this recipe.
• It’s important to ensure that your carrot cake bars are fully cooled before applying the icing. The icing may melt and lose its desired texture if the bars are still warm.

Carrot Cake Bars Storage Tip:

Store your carrot cake bars in an airtight container to ensure they do not go stale. Up to 5 days.

Allergies/Substitutions

• Instead of using coconut yogurt and vegan protein icing for the cake’s icing, you can opt for cashew icing. Made by blending soaked cashews, dates, vanilla, salt, and plant milk until smooth.
• Use oat yogurt or another plant-based yogurt.
• Make sure to use a good-tasting protein for your icing! It contributes to the main flavor of your icing and sweetens it, so pick the flavor you love the most!
• Other add-ins – use desiccated coconut, different nuts (walnuts), or cranberries to enhance the flavor and texture of the carrot cake bars.
• Can I make this recipe without almond flour? This recipe was developed specifically with almond flour as it adds a moist richness, so it cannot be replaced in this recipe.
• Nut-Free Version: If you need a nut-free version, try my carrot cake baked oatmeal recipe linked here. Just omit the almond butter for a nut-free version!
• Swap the oat flour for spelt or whole wheat flour: If you don’t have oat flour on hand or are looking for an alternative, you can substitute it with spelt flour or whole wheat flour. Both work well in this carrot cake bars recipe.
• Use another granulated sugar of your choice
• Allow your carrot cake bars to cool completely before spreading on your icing. Otherwise, the icing will melt.
• Substitute raisins with nuts of your choice if you don’t have nut allergies.

Other Vegan Recipes You’ll Love:

QUINOA SNACK BARS 

PEANUT BUTTER CHEESECAKE BARS

VEGAN BAKED OATS

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