Healthy Carrot Cake Bars

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Healthy carrot cake bars made with almond flour and sweetened with coconut sugar. They’re moist, delicious and perfect for the carrot cake lover in your life. Gluten-free and grain-free.

When I got a copy of my friend Lexi’s cookbook, Lexi’s Clean Kitchen, and saw this recipe for Carrot Cake Bars, I knew they had to happen.

Paleo-friendly carrot cake bars made with almond flour and sweetened with coconut sugar. They’re moist, delicious and perfect for the carrot cake lover in your life. Gluten-free and grain-free.

The bars themselves taste just like regular carrot cake to me — moist, light and not too sweet — with bites of carrot and raisins. I would happily serve these on their own as a dessert, but the vanilla buttercream frosting definitely makes them more decadent and cake-like.

If you have a carrot cake lover in your life, definitely try these bars. They do not disappoint.

Lexi's Clean Kitchen Cookbook

Lexi’s Clean Kitchen Cookbook

And you guys, can we just talk about her cookbook for one sec? It is HUGE and absolutely stunning! She has 150 paleo-friendly, clean recipes and in true Lexi’s Clean Kitchen fashion, each recipe has a gorgeous photo.

She also provides a guide to clean eating and her approach to paleo, which is focused on balance and finding a customized diet that works for you and your body. It’s the perfect cookbook for those just getting started with clean (or paleo) eating or those who have been eating this way for a long time, but need fresh ideas!

The cookbook includes a ton of nutritious, healthy meals from breakfasts to soups, hearty salads (yay!) and main course dinners. And then there is a section for sweet desserts and treats, which is where these carrot cake bars come in.

Paleo-friendly carrot cake bars made with almond flour and sweetened with coconut sugar. They’re moist, delicious and perfect for the carrot cake lover in your life. Gluten-free and grain-free.

Carrot Cake Bar Ingredients

  • almond flour – I like using Bob’s Red Mill blanched almond flour. Make sure you are getting almond flour and not almond meal. 
  • coconut sugar – I love using natural sweeteners like coconut sugar in baked goods. 
  • baking powder, baking soda and sea salt – three baking essentials.
  • ground cinnamon – you can’t have carrot cake bars without cinnamon! 
  • eggs – another key ingredient in these bars. The eggs help the bars rise. 
  • unsweetened applesauce – this helps to keep the bars moist and tender. 
  • vanilla extract – just to add a little vanilla flavor.
  • ginger – this ingredient is optional and you can either grate fresh ginger or use ginger powder.
  • grated carrots – the star of the show here! 
  • chopped raw walnuts – feel free to sub in a different nut like pecans or almonds or skip the nuts all together. 
  • raisins – I love the hint of sweetness the raisins add to these bars.  
  • dark chocolate chips – This ingredient is optional, but if using I’ve been loving Lily’s chocolate chips lately but Enjoy Life is also a great option if you need diary-free chips. 
  • vanilla buttercream frostingI used the classic frosting recipe in Lexi’s cookbook (on page 288), but if you don’t have the cookbook yet, you can find a similar frosting recipe here or feel free to buy store-bought!
Carrot Cake Bars 3

Notes + Substitutions

Almond flour I haven’t tested this with another flour, but if you want to experiment, let me know in the comments below how it turns out! 

Coconut sugar – If you don’t have coconut sugar on hand you can use cane sugar instead.

Walnuts I prefer chopped walnuts, but you could play around with other nuts! I bet almonds or pecans would be delicious.

Raisins – If you aren’t a raisin fan, you can use dates or skip them all together.

Vegan – I haven’t tested this recipe without eggs, so I’m not sure how a vegan substitute like flax or chia eggs would work, but let me know in the comments if you decide to try it!

Carrot Cake Bars 2

How to Store Carrot Cake Bars

When the cake is done baking, let it cool completely in the pan before frosting or cutting. Store the bars in a closed container in the refrigerator for up to 5 days.

More Carrot Recipes to Try

More Almond Flour Recipes to Try

Healthy Carrot Cake Bars

4 from 5 votes
Healthy carrot cake bars made with almond flour and sweetened with coconut sugar. They’re moist, delicious and perfect for the carrot cake lover in your life. Gluten-free and grain-free. From Lexi’s Clean Kitchen.
Top down view of carrot cake bars on a cake stand, and a plate with one bar and a fork. Remaining icing in glass cup beside it.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 bars

Ingredients

  • 1 cup sifted blanched almond flour, I used Bob’s Red Mill
  • cup coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • teaspoon fine sea salt
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Optional: 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder
  • cup grated carrots
  • cup chopped raw walnuts, plus more for garnish
  • ¼ cup raisins
  • Optional: 3 tablespoons dark chocolate chips
  • cups Vanilla Buttercream Frosting, page 288 in the book if desired

Instructions
 

  • Preheat the oven to 350° F and line an 8-inch square baking dish with parchment paper.
  • In a bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.
  • Whisk in the eggs, applesauce, vanilla and ginger, if using, until smooth.
  • Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
  • Pour the batter into the baking dish, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
  • While the cake is baking, make the frosting and set aside.
  • When the cake is done, let it cool completely in the pan before frosting or cutting.
  • Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired. Cut into 9 to 12 bars to serve.
  • Store the bars in a closed container in the refrigerator for up to 5 days.

Notes

  • Almond flour I haven’t tested this with another flour, but if you want to experiment, let me know in the comments below how it turns out!
  • Coconut sugar – If you don’t have coconut sugar on hand you can use cane sugar instead.
  • Walnuts – I prefer chopped walnuts, but you could play around with other nuts! I bet almonds or pecans would be delicious.
  • Raisins – If you aren’t a raisin fan, you can use dates or skip them all together.
  • Vegan – I haven’t tested this recipe without eggs, so I’m not sure how a vegan substitute like flax or chia eggs would work, but let me know in the comments if you decide to try it!
Nutrition Information is for cake only, no icing.

Nutrition

Serving: 1 bar Calories: 191kcal Carbohydrates: 21g Protein: 6g Fat: 10g Saturated Fat: 2g Cholesterol: 41mg Sodium: 132mg Potassium: 153mg Fiber: 3g Sugar: 13g
Course: Dessert
Cuisine: American
Keyword: healthy carrot cake bars

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    9 comments
    1. Kara Perlman
      May 12, 2021 AT 10:07 pm

      5 stars
      I made these tonight for a friend’s birthday (a fellow carrot cake lover!) and they were excellent! I used regular cane sugar as I didn’t have coconut and made cream cheese icing for them instead of the buttercream. Another #eatingbirdfood win!

      1. Brittany Mullins
        May 12, 2021 AT 11:13 pm

        So glad these bars were a hit! Thanks for making them and for coming back to leave a review, Kara. I appreciate it!

    2. Tanya
      April 2, 2021 AT 5:31 pm

      Can a chia seed or flax seed substitute be used instead of eggs?

      1. Brittany Mullins
        April 3, 2021 AT 11:48 pm

        I haven’t tried a began sub for the eggs, so I’m not sure how this recipe will turn out. Let me know if you decide to experiment and how it turns out!

    3. Ana
      May 25, 2018 AT 4:33 pm

      Do you know how many calories per serving?

    4. Kara Louise
      May 5, 2017 AT 7:06 pm

      My daughter’s name is Lexi and I’m also paleo (Celiac)..thank you for sharing! Amazing and delicious! I share your site with many of my clients!

      Kara
      https://www.lifehubcenter.com

    5. Onaella
      April 12, 2017 AT 2:17 pm

      I can’t believe this recipe only has one comment! I made this a few months back and it was amazing. I did a frosting with cream cheese and maple syrup because I just could not help myself lol and the whole thing was divine! I didn’t have raisins so u chopped a few dates (not too much to add too much sweetness) and I used a little extra grated ginger because we eat a lot of that. Everyone that tasted it could not believe they were eating something healthy with substitutes..it was that good! Did not save the recipe and spent the last 2wks searching for this because I just NEED to make it again…and soon!

      1. Brittany Mullins
        April 13, 2017 AT 1:45 pm

        This makes me so happy, Onaella. I’m so glad that you liked it. We love it too!

Parchment paper lined with protein balls.

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