Gluten-free and vegan carrot cake bars that are incredibly moist, packed with the perfect amount of warm spices, and slathered in a creamy macadamia nut "cream cheese" frosting.
Carrot Cake Bars
Ingredients:
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1 cup tigernut flour
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1/2 cup almond flour
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1/2 cup arrowroot powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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1/2 teaspoon pink salt
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2 1/2 cups grated carrots
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2/3 cup coconut sugar
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2 chia eggs
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1/2 cup unsweetened applesauce
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1/4 cup melted coconut oil
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1 tablespoon apple cider vinegar
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1 teaspoon vanilla extract
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optional: 3/4 cup chopped walnuts
Frosting Ingredients:
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1 cup macadamia nuts (soaked in water for 5-6 hours, drained and rinsed)
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1/4 cup non-dairy yogurt
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1/4 cup non-dairy milk
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3 tablespoons maple syrup
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2 tablespoons melted coconut oil
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1 teaspoons lemon juice
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1 teaspoons vanilla extract
Directions:​​
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Preheat oven to 350 degrees Fahrenheit and line a square baking pan with parchment paper.
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In a large bowl, whisk together the flours (if they’re clumpy, sift them first!), baking soda, baking powder, spices and salt.
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Mix in the carrots and coconut sugar, followed by the rest of the wet ingredients.
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Fold in the chopped walnuts.
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Pour batter evenly into the pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely before frosting.
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For the frosting, combine all ingredients in a high speed blender and blend until smooth. Spread evenly over the bars and top with more chopped walnuts or leave as is!
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Cut into bars and store in the fridge.