Description
These Vegan Carrot Cake Bars are a deliciously moist and naturally sweet treat made with wholesome ingredients like almond flour, shredded carrots, and warm spices. Perfect as a healthy snack or dessert, they combine nutty flavors with a subtle sweetness from maple syrup and a hint of cinnamon and nutmeg. Easy to prepare and baked to perfection, these bars are great for those seeking a gluten-free and dairy-free dessert option.
Ingredients
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
Mix-ins
- 1 cup shredded carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, ground cinnamon, ground nutmeg, and sea salt. Whisk them together to ensure even distribution of the spices and leavening agent.
- Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract until smooth and well blended.
- Incorporate Wet and Dry: Add the wet ingredient mixture to the dry ingredients and stir until just combined, making sure not to overmix to maintain lightness in the batter.
- Fold in Carrots and Nuts: Gently fold in the shredded carrots and chopped walnuts if using, distributing them evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula to create a uniform layer.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing them into squares. This helps the bars set and prevents crumbling when cut.
Notes
- Walnuts are optional but add a pleasant crunch; you can substitute with pecans or omit for nut-free bars.
- Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- If you prefer a sweeter treat, drizzle a little extra maple syrup on top after baking.
- Make sure the coconut oil is fully melted but not hot to avoid cooking the wet ingredients prematurely.
- Using parchment paper makes cleanup easier and helps remove bars cleanly from the pan.
