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!
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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
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.
Tried this recipe?Let us know how it was!