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
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
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.
