Vegan Carrot Cake Bars

These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!

These vegan carrot cake bars are the perfect treat for any occasion! Easter dessert, cozy snacking, or just when you are in the mood for something sweet. The best part is that they're so simple to make and will make your house smell like an absolute dream every time. We top these carrot cake bars with a smooth and creamy cashew "cream cheese" frosting which is to die for! It's so irresistibly delicious, no one would believe it's a healthier version! This recipe is both vegan and gluten free, naturally sweetened and contains no refined sugars. You could also make these into muffins and just lower the baking time slightly. Okay, onto the recipe!

TIPS TO MAKE THESE CARROT CAKE BARS PERFECTLY:

Use finely grated carrots - carrots that are grated finely blend easily into the carrot cake, whereas thick grated carrots can create chunks and not hold the cake together very well. I like to use the small holes in a box grater to get those fine shreds!

Soak your cashews for at least 2 hours - soaking the cashews is essential to the silky smooth cashew cream cheese frosting that goes on top of the cake! Skipping this step could result in cashew chunks and you will lose the creamy frosting texture.

Let your cake cool completely before frosting - this is always an important step with baked goods! As tempting as it is to simply frost the cake right away and dive in, make sure you let your cake cool before adding the frosting to prevent it from melting into your cake.

MORE FAVOURITE VEGAN RECIPES:

1. Carrot Cake Baked Oats
2. Raw Vegan Nanaimo Bars
3. Date Nut Banana Bread

📖 Recipe

Vegan Carrot Cake Bars

These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 squares

Ingredients

  

• 1 c oat flour
• 1 c almond flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 c shredded carrots
• 2 flax eggs (2tbsp ground flaxseed + 5tbsp water)
• ½ c applesauce
• ¼ c almond milk
• ¼ c melted coconut oil
• ⅓ c maple syrup
• 1 teaspoon vanilla extract
• ¼ c chopped pecans

Frosting

• 1 c raw cashews (soaked overnight or in hot water for 2hrs)
• ¼ c almond milk
• 2 tablespoon melted coconut oil
• 3 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

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Instructions

 

• Preheat oven to 350F and grease and line an 8x8 baking pan.
• For flax egg, combine 2tbsp ground flaxseed with 5tbsp water. Let sit 5 minutes to "gel."
• In a large bowl, combine all dry ingredients except carrots and pecans.
• Add in shredded carrots and toss to coat.
• Pour in all wet ingredients, including flax egg, and stir until just combined.
• Fold in chopped pecans.
• Transfer batter to baking pan and bake for 35-38 minutes. Let cool completely before frosting.
• For frosting: blend soaked & drained cashews with all ingredients in a blender until smooth. Place in the fridge for at least 30 minutes to thicken.
• Spread frosting over cooled cake, slice and enjoy! Store in an airtight container in the fridge.

Keyword Healthy Vegan Carrot Cake, Vegan Carrot Cake Bars