If you’ve been searching for a dessert that feels like a warm hug in every bite, then this Vegan Carrot Cake Bars Recipe is going to become your new best friend. Imagine the perfect balance of moist, warmly spiced carrot cake transformed into irresistible bars that are easy to pop into your lunchbox or share at gatherings. These bars are not only bursting with wholesome flavors but also easy to make, relying on simple ingredients that come together beautifully without any fuss. Whether you’re vegan or just craving a wholesome treat, these carrot cake bars deliver a satisfying and naturally sweet experience you’ll find hard to resist.
Ingredients You’ll Need
This Vegan Carrot Cake Bars Recipe shines because of its straightforward yet thoughtful ingredient list. Every component plays an essential role—providing structure, moisture, flavor, or that lovely texture that makes carrot cake so beloved.
- 2 cups almond flour: This gluten-free base lends a tender crumb and subtle nutty flavor that pairs perfectly with the spices.
- 1 teaspoon baking soda: The magic leavener that helps these bars rise just right, keeping them light and fluffy.
- 1 teaspoon ground cinnamon: Adds warmth and iconic spiced depth that’s essential to carrot cake’s personality.
- 1/4 teaspoon ground nutmeg: Offers a hint of earthy sweetness without overpowering the other flavors.
- 1/4 teaspoon sea salt: Balances the sweetness and enhances all the spices and natural ingredients.
- 1/4 cup maple syrup: A gorgeous natural sweetener that gives gentle, rich caramel notes.
- 1/4 cup coconut oil, melted: Brings moisture and a subtle tropical hint while keeping the bars tender.
- 2 tablespoons flaxseed meal: Acts as the vegan binder, replacing eggs with fiber and nutrition.
- 1/2 cup unsweetened applesauce: Adds natural moisture and a touch of fruity sweetness without extra fat.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with sweet, aromatic charm.
- 1 cup shredded carrots: The star ingredient, providing moisture, texture, and that vibrant orange color.
- 1/4 cup chopped walnuts (optional): For a little crunch and earthiness that’s truly delightful.
How to Make Vegan Carrot Cake Bars Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 350°F (175°C) and lining a 9×9-inch baking pan with parchment paper. This step ensures your bars won’t stick and makes for easy cleanup. Plus, you’ll appreciate how smoothly they come out in perfect squares when it’s time to slice.
Step 2: Combine the Dry Ingredients
In a large bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and sea salt. Whisking these together not only evenly distributes the leavening and spices but also guarantees every bite is full of that comforting carrot cake flavor we love.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract. This vibrant blend connects moisture and flavor while the flaxseed meal works its egg-replacement magic, binding everything together.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing here to keep the texture just right—dense but tender and soft, the kind of perfect crumb that makes carrot cake irresistible.
Step 5: Fold in Carrots and Walnuts
Gently fold in the shredded carrots and chopped walnuts if you’re using them. This step brings bursts of freshness, a pop of color, and crunchy texture that elevates these bars from simple to spectacular.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Pop it into the oven for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs that aren’t batter.
Step 7: Cool Completely Before Slicing
Once out of the oven, allow your bars to cool fully in the pan. This cooling period helps them firm up enough to slice cleanly without crumbling, revealing beautiful squares of vegan carrot cake deliciousness.
How to Serve Vegan Carrot Cake Bars Recipe
Garnishes
Garnishing these Vegan Carrot Cake Bars Recipe delights is fun and makes any presentation feel special. Sprinkle a little powdered sugar dusting or gently spread a thin layer of vegan cream cheese frosting on top for an indulgent touch. Toasted walnuts or a few fresh carrot ribbons make gorgeous edible decorations.
Side Dishes
These bars shine on their own but pairing them with a warm cup of spiced chai tea or a creamy almond milk latte turns snack time into a soul-warming ritual. For brunch, add a fresh fruit salad or a side of coconut yogurt mixed with cinnamon to complement their flavor wonderfully.
Creative Ways to Present
Cut into bite-sized squares and serve on a decorative platter as hand-held treats for parties or gift them in a beautifully wrapped box for friends. Another idea is to layer pieces between vegan yogurt and granola for a vibrant, layered parfait breakfast that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Carrot Cake Bars Recipe pieces can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week to keep them fresh and moist. Just make sure to keep them covered to maintain their tender texture.
Freezing
If you want to keep these bars longer, freeze them by wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep beautifully frozen for up to three months. Just thaw at room temperature or gently warm whenever the craving hits.
Reheating
To enjoy the bars warm, pop them into a preheated oven at 300°F for about 5–10 minutes or microwave them for 15–20 seconds. Reheating helps bring out the rich spices and enhances the soft, comforting texture.
FAQs
Can I substitute almond flour if I have a nut allergy?
Absolutely! You can replace almond flour with oat flour or an all-purpose gluten-free blend, but note that texture might be slightly different. Almond flour gives a moist and tender crumb, so experimenting with ratios may be needed.
Is it necessary to add walnuts?
Not at all. Walnuts are optional and simply add a lovely crunch and depth, but the bars are delightful on their own. Feel free to swap walnuts with pecans or omit nuts completely if you prefer.
What makes this recipe vegan?
This Vegan Carrot Cake Bars Recipe uses flaxseed meal mixed with water as an egg replacer and plant-based oils instead of butter, along with no dairy or honey, making it perfect for those avoiding animal products.
Can I use regular sugar instead of maple syrup?
Maple syrup offers moisture and a distinct flavor, but you can substitute with maple sugar, coconut sugar, or another liquid sweetener like agave. Adjust liquid amounts slightly if using granulated sweeteners to maintain moisture.
How do I know when the bars are fully baked?
The best way is to insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), they’re done. Baking times may vary slightly depending on your oven and pan, so keep an eye starting at 25 minutes.
Final Thoughts
This Vegan Carrot Cake Bars Recipe is truly one of those feel-good treats that combines ease, wholesome ingredients, and incredible flavor. Whether you’re baking for yourself or sharing with friends and family, these bars offer a perfect blend of spice, sweetness, and texture that comforts and delights. Give this recipe a try—your kitchen will smell like a bakery, and you’ll have a convenient, delicious snack ready whenever the craving for something special strikes.
Print
Vegan Carrot Cake Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Carrot Cake Bars are a wholesome, naturally sweetened treat made with almond flour, shredded carrots, and warm spices. Perfect for a healthy snack or dessert, they are moist, flavorful, and completely plant-based, with optional walnuts adding a delightful crunch.
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
Add-ins
- 1 cup shredded carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, ground cinnamon, ground nutmeg, and sea salt, mixing until evenly distributed.
- Mix 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 combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients and stir thoroughly until a uniform batter forms.
- Add Carrots and Walnuts: Gently fold in the shredded carrots and optional chopped walnuts, ensuring they are evenly incorporated throughout the batter.
- Transfer and Spread Batter: Pour the batter into the prepared baking pan and spread it out evenly with a spatula to ensure consistent thickness.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before slicing into 9 pieces and serving.
Notes
- For a nut-free version, omit the walnuts or replace with seeds like pumpkin seeds.
- Store the bars in an airtight container in the refrigerator for up to one week.
- These bars freeze well; wrap individually and freeze for up to 3 months.
- Use fresh shredded carrots for best texture and flavor.
- If you prefer sweeter bars, increase maple syrup by 1-2 tablespoons.
