Paleo Vegan Carrot Cake Bars
Servings: 16 servings
Calories: 302kcal
Ingredients
Carrot Cake Bars
- 2 cups almond flour
- ¼ cup coconut flour
- ¾ cup coconut sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup melted coconut oil
- ⅔ cup almond milk, room temperature
- 1 cup shredded carrots
- ¼ cup chopped pecans (optional)
- ¼ cup raisins (optional)
- 2 tablespoons unsweetened shredded coconut (optional)
Frosting
- ¼ cup coconut butter
- ¼ cup maple syrup
- 2 tablespoons ghee or butter flavored coconut oil for vegan
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, cinnamon, ginger, nutmeg, and salt. Stir well. Add in the coconut oil and almond milk and stir well until mixture is combined. Add in the carrots, pecans, raisins and coconut (if using) and mix until everything is well incorporated. Scoop into the prepared pan and spread as evenly as possible.
- Bake 30-33 minutes, until edges are slightly brown. Let cool before frosting.
- Once cooled, make the frosting. Warm up the coconut butter until smooth if needed. In a small bowl combine the coconut butter, maple syrup, ghee, vanilla, and salt. Stir well until smooth. Spread over cookie bars and cut and eat or store in the fridge.
Nutrition
Calories: 302kcal | Carbohydrates: 21g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 131mg | Potassium: 69mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1338IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg