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
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
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.
