There is something truly heartwarming about a dessert that combines wholesome ingredients with irresistible flavor, and the Carrot Cake Bars with Coconut Cream Frosting Recipe does just that. These bars offer the perfect balance of moist, spiced carrot cake packed with whole wheat goodness and topped with a luscious, naturally sweetened coconut cream frosting. Whether you’re looking for a healthier treat or a new favorite to share with friends, these bars will quickly become your go-to for cozy indulgence that’s as satisfying as it is delicious.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in making these Carrot Cake Bars truly shine. From the natural sweetness of maple syrup to the warm aroma of cinnamon and the richness of coconut cream, every element adds its own magic to this recipe.
- Grated carrots: Freshly grated carrots add natural sweetness, moisture, and a vibrant color that gives the bars their signature look.
- Whole wheat flour: This wholesome flour provides a nutty flavor and a hearty texture while adding fiber and nutrients.
- Baking soda: A key leavening agent that helps the bars rise beautifully and stay light and tender.
- Cinnamon: Its warm, comforting spice is a must-have for classic carrot cake flavor.
- Salt: Just a pinch enhances all the other flavors without overpowering them.
- Maple syrup: A natural sweetener that blends perfectly with carrots and cinnamon, giving a subtle richness.
- Applesauce: Adds moisture and natural sweetness while keeping the bars moist without extra oil.
- Almond milk (or any non-dairy milk): Keeps the recipe dairy-free and light, providing just enough liquid to bring the batter together.
- Vanilla extract: Elevates the aroma and ties all the flavors together seamlessly.
- Chopped walnuts (optional): Add a delightful crunch and earthy flavor that complements the softness of the bars.
- Coconut cream: The star of the frosting, adding creamy richness and a tropical twist.
How to Make Carrot Cake Bars with Coconut Cream Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. This simple step ensures your bars come out cleanly and makes for easy cleanup.
Step 2: Mix the Dry Ingredients
In a large bowl, combine grated carrots, whole wheat flour, baking soda, cinnamon, and salt. Mixing these dry ingredients first lets the warm spice and rising agent distribute evenly throughout the batter.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the maple syrup, applesauce, almond milk, and vanilla extract until smooth. This mix will bring moisture and sweetness, complementing the carrot’s natural flavors beautifully.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry bowl, stirring gently but thoroughly until everything is just blended. You want a consistent batter but be careful not to overmix, which can make the texture dense.
Step 5: Fold in Walnuts
If you love a bit of crunch, fold in the chopped walnuts now. This optional addition adds a wonderful contrast to the soft texture of the bars and brings in a toasty note.
Step 6: Bake the Bars
Spread the batter evenly into your prepared baking pan. Pop it in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most comforting, spicy aroma.
Step 7: Prepare the Coconut Cream Frosting
While the bars bake, whisk together coconut cream, maple syrup, and vanilla extract in a small bowl. This frosting is silky, naturally sweet, and dairy-free, the perfect topping to keep these bars light yet indulgent.
Step 8: Cool and Frost
Once your bars are baked, let them cool completely in the pan. This step is crucial for the frosting to set nicely without melting. When cooled, spread the coconut cream frosting evenly over the top.
Step 9: Slice and Serve
Cut the pan into 9 equal squares and get ready to enjoy bites of moist, spiced carrot cake layered with creamy coconut frosting. It’s a moment worth savoring.
How to Serve Carrot Cake Bars with Coconut Cream Frosting Recipe
Garnishes
Adding a garnish can make your bars look as delightful as they taste. Consider sprinkling finely chopped walnuts, a light dusting of cinnamon, or even a few toasted coconut flakes on top of the frosting for an extra touch of texture and eye appeal.
Side Dishes
Serve these bars alongside a cup of hot chai tea or a creamy latte to complement the spices and enhance the cozy vibes. They also pair beautifully with fresh fruit like sliced pears or apples to balance sweetness with a little crisp freshness.
Creative Ways to Present
For a fun twist, stack the bars with layers of extra coconut cream frosting in between to make mini carrot cake bar sandwiches. Alternatively, cut into small bites and serve on a platter with a drizzle of maple syrup and a sprinkle of toasted nuts for a lovely party presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Carrot Cake Bars with Coconut Cream Frosting Recipe in an airtight container in the refrigerator. They stay moist and flavorful for up to 4 days, making them a perfect grab-and-go sweet treat.
Freezing
You can freeze the unfrosted bars wrapped tightly in plastic wrap and then foil for up to 3 months. When ready to enjoy, thaw at room temperature and then frost with freshly whipped coconut cream frosting for best results.
Reheating
If you want to warm them up, gently microwave a bar for 15 to 20 seconds. This brings the spices alive and softens the crumb nicely, just remember to add frosting after warming so it doesn’t melt away.
FAQs
Can I use regular milk instead of almond milk?
Absolutely! You can use any milk you prefer, including cow’s milk or another plant-based option. The type of milk will slightly affect the flavor but won’t compromise the texture of these delicious bars.
Are the carrot cake bars gluten-free?
This recipe uses whole wheat flour, so it is not gluten-free as written. However, you can substitute with a gluten-free flour blend to make it suitable for gluten-free diets.
Can I make these bars nut-free?
Yes. Simply omit the chopped walnuts in the batter and skip any nut-based milk, opting for oat or soy milk instead to keep things safe for those with nut allergies.
How long does the coconut cream frosting last?
The frosting should be kept refrigerated and is best eaten within 3 days. Coconut cream can sometimes separate, so give it a quick whisk before spreading if needed.
What is the best way to grate carrots for this recipe?
Using a fine or medium box grater works best to get uniform small shreds that bake evenly and hold moisture well throughout the bars.
Final Thoughts
If you’re searching for a delightful, wholesome dessert that feels like a warm hug in every bite, don’t miss out on making the Carrot Cake Bars with Coconut Cream Frosting Recipe. Its blend of simple ingredients and comforting flavors comes together effortlessly to create a treat that’s truly special. I can’t wait for you to try it and share these bars with your loved ones — they’re a guaranteed crowd-pleaser!
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Carrot Cake Bars with Coconut Cream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Carrot Cake Bars are a wholesome and delicious twist on the classic carrot cake, made with whole wheat flour and naturally sweetened with maple syrup and applesauce. Topped with a creamy coconut cream frosting, they offer a moist, subtly spiced treat perfect for snacks or dessert.
Ingredients
For the carrot cake bars:
- 1 1/2 cups grated carrots
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/4 cup almond milk (or any non-dairy milk)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
For the frosting:
- 1/4 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix dry ingredients: In a large bowl, combine grated carrots, whole wheat flour, baking soda, cinnamon, and salt, mixing well to evenly distribute the spices and leavening agent.
- Combine wet ingredients: In a separate bowl, whisk together maple syrup, applesauce, almond milk, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients and stir until just combined. Be careful not to overmix to keep the bars tender.
- Add walnuts (optional): Fold in the chopped walnuts gently if you choose to include them, adding a pleasant crunch and nutty flavor.
- Fill the pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for even baking.
- Bake the bars: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean, indicating that the bars are cooked through.
- Prepare frosting: While the bars are baking, whisk together coconut cream, maple syrup, and vanilla extract in a small bowl until smooth to create a dairy-free creamy frosting.
- Cool bars: Allow the baked bars to cool completely in the pan to room temperature, ensuring the frosting adheres properly without melting.
- Frost and serve: Spread the coconut cream frosting evenly over the cooled bars. Slice into 9 squares and serve immediately or store for later enjoyment.
Notes
- Walnuts are optional and can be omitted for a nut-free version.
- Use parchment paper or grease the pan well to avoid sticking.
- Letting the bars cool completely before frosting prevents the frosting from melting.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Maple syrup adds natural sweetness – adjust quantity slightly to taste if desired.
