Description
These Vegan Carrot Cake Bars are a wholesome and delicious treat perfect for snack time or dessert. Made with almond flour, shredded carrots, and naturally sweetened with maple syrup and applesauce, these bars are moist, flavorful, and packed with warming spices. They’re easy to make and free from dairy, eggs, and refined sugars, making them an ideal option for vegans and those looking for a healthier dessert alternative.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons flaxseed meal
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and make removing the bars easy.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, ground cinnamon, nutmeg, and sea salt until well combined to evenly distribute the spices and leavening agent.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract to create a smooth wet mixture that will bind the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir carefully until the batter is well combined without overmixing to maintain a tender texture.
- Add Carrots and Walnuts: Gently fold in the shredded carrots and optional chopped walnuts to evenly distribute them throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan, spreading it into an even layer for consistent baking.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing to help them set and hold their shape when cut.
Notes
- Ensure the shredded carrots are well drained to prevent a soggy batter.
- Walnuts are optional but add a nice crunch and flavor contrast.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added flavor, you can sprinkle some shredded coconut or raisins into the batter.
- These bars can be frozen for up to 2 months; thaw at room temperature before serving.
