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
Scale
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.
