Description
These Vegan Carrot Cake Bars are a delicious, wholesome treat combining almond flour, shredded carrots, and warm spices. Naturally sweetened with maple syrup and enriched with coconut oil and flaxseed, they offer a moist, tender texture perfect for a snack or dessert. Free from dairy and eggs, these bars are a nourishing, plant-based option that everyone can enjoy.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, ground cinnamon, ground nutmeg, and sea salt. Stir well to distribute the spices evenly.
- Combine Wet Ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently yet thoroughly until the batter is uniform and free of lumps.
- Add Carrots and Walnuts: Fold in the shredded carrots and, if using, chopped walnuts to distribute them evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure consistent thickness.
- Bake the Bars: Place the pan in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into 9 servings. This cooling helps them set and hold together well.
Notes
- For nut-free version, omit walnuts or substitute with pumpkin seeds.
- Make sure carrots are finely shredded to blend well and keep texture moist.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars freeze well; wrap individually and thaw at room temperature before eating.
