Description
These moist and flavorful Carrot Cake Bars are a wholesome twist on the classic dessert, made with whole wheat flour, fresh grated carrots, and naturally sweetened with maple syrup and applesauce. Finished with a creamy coconut cream frosting, they are perfect for a healthier snack or dessert option that’s easy to prepare and great for sharing.
Ingredients
Scale
For the Carrot Cake Bars:
- 1 1/2 cups grated carrots
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/4 cup almond milk (or any non-dairy milk)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
For the Frosting:
- 1/4 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the grated carrots, whole wheat flour, baking soda, cinnamon, and salt, mixing well to evenly distribute the spices and leavening agent.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup, applesauce, almond milk, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl, stirring gently but thoroughly until the batter is uniform and free of flour pockets.
- Add Walnuts: Fold in the chopped walnuts if you’re using them, distributing them evenly throughout the batter for added texture and flavor.
- Prepare the Pan: Spread the batter evenly in the prepared baking pan, smoothing the top so it cooks uniformly.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
- Prepare Frosting: While the bars bake, whisk together the coconut cream, maple syrup, and vanilla extract in a small bowl until smooth and creamy.
- Cool Bars: Once baked, remove the bars from the oven and allow them to cool completely in the pan to room temperature before frosting.
- Frost and Serve: Spread the prepared coconut cream frosting evenly over the cooled bars, slice into 9 squares, and serve.
Notes
- Use fresh grated carrots for the best texture and flavor.
- Chopped walnuts are optional but add a nice crunch and complement the carrot flavor well.
- For a gluten-free version, substitute whole wheat flour with a gluten-free baking blend.
- The frosting can be stored separately and spread just before serving to maintain freshness.
- Store the bars in an airtight container in the refrigerator for up to 4 days.
