Description
Indulge in these deliciously healthy carrot cake bars that are gluten-free, paleo, and vegan, without compromising on the taste or texture.
Ingredients
Scale
- 2 flax eggs (2 Tbsp ground flax meal + 6 Tbsp water)
- 1 cup mashed banana (about 2–3 ripe bananas, 245g)
- 1 cup shredded carrot (85g)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract + 1/2 tsp for frosting
- 1/4 cup + 1 Tbsp coconut flour (34g)
- 1/4 cup tapioca flour (32g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup melted palm shortening (for frosting)
- 2 Tbsp maple syrup
- 3 Tbsp additional tapioca flour (for frosting)
Instructions
- Preheat your oven to 350 degrees F and line an 8×8-inch glass baking dish with parchment paper.
- Prepare flax eggs by mixing 2 Tbsp ground flax seeds with 6 Tbsp water. Let sit for 5 minutes.
- Mash bananas in a large mixing bowl until smooth.
- Combine shredded carrot, melted coconut oil, vanilla extract, and flax eggs with mashed banana. Mix well.
- Add coconut flour, tapioca flour, baking powder, cinnamon, nutmeg, and salt. Stir until incorporated.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool in the pan until at room temperature.
- Prepare frosting by whisking melted palm shortening, maple syrup, and 1/2 tsp vanilla. Add tapioca flour, one tablespoon at a time, until smooth.
- Frost the cooled bars and optionally sprinkle with chopped nuts or sprinkles.
- Chill in the fridge for 10-20 minutes to set frosting.
- Serve and enjoy!
Notes
These bars can be stored in an airtight container in the fridge for up to a week or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 135
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg