If you have a sweet tooth but want to keep things wholesome, this Vegan Carrot Cake Bars Recipe will quickly become a favorite in your baking rotation. Bursting with warm spices, moist shredded carrots, and naturally sweetened with maple syrup and applesauce, these bars are the perfect blend of comfort and nutrition. Plus, they’re entirely plant-based and super simple to make, offering a delightful treat that everyone at your table will adore.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and half the secret to deliciousness in this Vegan Carrot Cake Bars Recipe. Each element plays a crucial role in delivering moist texture, balanced sweetness, and those irresistible cozy flavors.
- 2 cups almond flour: Provides a nutty base and keeps the bars naturally gluten-free with a tender crumb.
- 1 teaspoon baking soda: Helps the bars rise and stay light without any eggs.
- 1 teaspoon ground cinnamon: Brings a warm, aromatic spice that complements the carrots beautifully.
- 1/4 teaspoon ground nutmeg: Adds a subtle depth of earthy flavor to the spice mix.
- 1/4 teaspoon sea salt: Balances the sweetness and enhances all the flavors.
- 1/4 cup maple syrup: Natural sweetness with a rich, caramel-like undertone.
- 1/4 cup coconut oil, melted: Keeps the bars moist and lends a hint of tropical richness.
- 2 tablespoons flaxseed meal: Acts as an egg replacer, binding the ingredients together naturally.
- 1/2 cup unsweetened applesauce: Adds moisture and natural sweetness while keeping the bars soft.
- 1 teaspoon vanilla extract: Infuses a lovely fragrant warmth to round out the flavors.
- 1 cup shredded carrots: The star ingredient that brings moisture, sweetness, and vibrant color.
- 1/4 cup chopped walnuts (optional): Adds a delightful crunch and nutty contrast to every bite.
How to Make Vegan Carrot Cake Bars Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to ensure your bars come out cleanly and effortlessly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine almond flour, baking soda, cinnamon, nutmeg, and sea salt. This spice and flour mixture sets the flavorful foundation for the bars, giving them their tender, fluffy texture.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, whisk the maple syrup, melted coconut oil, flaxseed meal, applesauce, and vanilla extract until they are well combined. This wet blend will add moisture, sweetness, and help bind all the ingredients together flawlessly.
Step 4: Combine and Fold
Pour your wet mixture into the bowl of dry ingredients. Stir gently but thoroughly until the batter is smooth and uniform. Then, fold in the shredded carrots and chopped walnuts if you’re using them—they add a wonderful texture and bursts of flavor.
Step 5: Bake to Perfection
Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Pop it into the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most incredible smell as these bars bake.
Step 6: Cool and Slice
Remove the pan from the oven and let the bars cool completely before slicing. This ensures they firm up nicely and slice without crumbling, making them perfect for gifting or savoring with your afternoon coffee.
How to Serve Vegan Carrot Cake Bars Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of vegan cream cheese frosting on top of your bars takes them from tasty to irresistible. Toasted coconut flakes or extra chopped walnuts also make beautiful, crunchy garnishes that enhance the overall experience.
Side Dishes
Pair your carrot cake bars with a cup of robust coffee, a chai latte, or a refreshing herbal tea for an ideal afternoon break. For a brunch spread, these bars complement fresh fruit salads or a creamy coconut yogurt perfectly.
Creative Ways to Present
For a fun twist, serve these bars as mini stacks layered with vegan whipped cream or fruit compote between each bar. They also make fantastic bite-sized treats when cut into squares and served on a pretty platter at gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Store your Vegan Carrot Cake Bars Recipe leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days to keep them fresh and moist.
Freezing
If you’d like to prep ahead, these bars freeze wonderfully. Wrap them individually in plastic wrap or parchment paper and store in a freezer bag for up to three months. Thaw at room temperature when ready to enjoy.
Reheating
Enjoying your bars warm can be delightful—reheat them in a microwave for 15-20 seconds or in a low oven until just warmed through. This brings back that fresh-baked softness and aroma that feels truly comforting.
FAQs
Can I substitute almond flour with another type of flour?
Yes, you can use oat flour or a gluten-free baking flour blend, but almond flour adds a unique moistness and flavor that complements the carrots especially well.
Is this Vegan Carrot Cake Bars Recipe nut-free?
The recipe uses almond flour, which is a tree nut, so it’s not nut-free. If you need a nut-free version, consider substituting with sunflower seed flour or oat flour.
Can I use fresh carrots instead of shredded?
Definitely! Fresh shredded carrots add moisture and natural sweetness, which is essential for the texture of these bars, so avoid using pre-packaged or dried carrots.
How do flaxseeds replace eggs in this recipe?
Flaxseed meal, mixed with water, creates a gel-like binder that mimics the binding properties of eggs, holding the ingredients together without altering flavor.
Are these bars suitable for kids?
Yes, these bars are naturally sweet, soft, and full of wholesome ingredients, making them a perfect, kid-friendly snack or dessert option.
Final Thoughts
I can’t wait for you to try this Vegan Carrot Cake Bars Recipe—it’s one of those rare treats that taste indulgent while being completely nourishing. Whether for a quick snack, a dessert centerpiece, or a thoughtful gift, these bars bring warmth, flavor, and a smile with every bite. Happy baking!
Print
Vegan Carrot Cake Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Carrot Cake Bars are a wholesome, delicious treat perfect for a snack or dessert. Made with almond flour, shredded carrots, and natural sweeteners like maple syrup and applesauce, they are moist, flavorful, and completely plant-based. The addition of warming spices like cinnamon and nutmeg gives these bars a classic carrot cake taste without any dairy or eggs. Easy to make and enjoy any time of day!
Ingredients
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
Additional
- 1 cup shredded carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat 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 cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, ground cinnamon, ground nutmeg, and sea salt. Stir well to evenly distribute the spices and leavening.
- Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract until smooth and well blended.
- Mix Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until thoroughly combined to form a batter.
- Add Carrots and Walnuts: Fold the shredded carrots and chopped walnuts, if using, into the batter to incorporate evenly.
- Prepare for Baking: Pour the batter into the lined baking pan and spread it evenly to the edges to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the bars are ready.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into squares and serving. This helps them set and hold together nicely.
Notes
- You can omit walnuts for a nut-free version or substitute with pumpkin seeds for added crunch.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to add raisins or shredded coconut for extra texture and flavor.
- Using parchment paper makes removing bars from the pan easy and prevents sticking.
- Flaxseed meal in this recipe acts as an egg substitute, providing binding and moisture.
