Carrot Cake Bars (Paleo)
Carrot Cake Bars are moist, flavorful, and perfectly spiced with a dairy-free cream cheese! No one will know these are Paleo, grain-free, dairy-free, and refined sugar free.
Servings: 12
Ingredients
For the Carrot Cake Bars:
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1/3 cup coconut sugar
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup melted coconut oil
- 2 large eggs
- 1/4 cup dairy-free milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup grated carrots
- 1/3 cup chopped walnuts or pecans
- 1/4 cup raisins
Cashew "Cream Cheese" Frosting
- 1 cup raw cashews*
- 1/3 cup coconut cream**
- 1/4 cup lemon juice
- 3 tbsp maple syrup***
- 1 tsp lemon zest
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Lightly spray an 8x8 square pan with non-stick spray, then create a sling with parchment paper so that the paper hangs over the sides and allows for the bars to be easily removed once baked. Set aside.
- In a medium sized bowl, whisk together the dry ingredients: flours, coconut sugar, cinnamon, allspice, salt, and baking soda.
- In another bowl, whisk together wet ingredients: coconut oil, eggs, milk, maple syrup and vanilla extract. Fold wet ingredients into dry, mixing with a spoon until no dry pockets remain.
- Now fold in carrots, raisins, and nuts. Continue to stir until well incorporated. Spread the batter in the prepared pan. Transfer to the oven and bake for 22-24 minutes. Remove from oven and let cool.
- Meanwhile, make the frosting. Combine soaked and drained cashews in a food processor with coconut cream, maple syrup, lemon juice, lemon zest, vanilla, and a pinch of sea salt. Pulse until smooth and creamy. This may take several minutes, and pausing to scrape the sides of the food processor.
- Once cake is cooled (about 30 minutes), spread frosting evenly over the cake. Refrigerate for at least 1 hour, or until frosting is firm. Then cut into 12-16 squares.
Notes
*prior to making the cashew frosting, soak raw cashews in hot water for at least 15 minutes. Drain the water, then proceed with the frosting.
**Coconut cream is the stiff and firm portion of canned coconut milk. You can buy coconut cream in the can, or use the top of a canned coconut milk.
***You can also use honey in place of maple syrup