Healthy Carrot Cake Bars
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These healthy carrot cake bars are made with almond flour and sweetened with coconut sugar. They’re delicious topped with a cream cheese frosting.
Carrot cake is one of those desserts I never get tired of, but sometimes I don’t want to deal with layering a full cake or making it feel like a whole production. That’s exactly why I love these bars.
They have everything you want in carrot cake. Soft texture, warm spices, a little sweetness from the carrots and raisins and that creamy frosting on top. But instead of being a full baking project, these come together in one bowl and bake up in a simple pan.
I’ve made these for spring gatherings, Easter and even just as a random weeknight treat and they always disappear fast! They’re easy, a little nostalgic and just one of those recipes that always works.
Table of Contents
“Just made this for the first time and it was delicious! Satisfied my carrot cake craving without too much sweetness. Paired it with the healthy cream cheese icing – which was also delicious! Will definitely be making both again. Thank you for the recipe.”
Why I Love These Carrot Cake Bars
- All the carrot cake flavor, less effort: You get that classic taste without having to make and frost a full cake.
- Perfect soft texture: Moist, tender and not dense like some almond flour baked goods can be.
- Made with better ingredients: Almond flour and coconut sugar keep things simple while still tasting amazing.
- Great for any occasion: Easy enough for a casual dessert but still feels special enough to share.
Lexi’s Clean Kitchen Cookbook
When I received 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.
In her cookbook she has 150 paleo-friendly, clean recipes and in true Lexi’s Clean Kitchen fashion, each recipe has a gorgeous photo.
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.
Ingredients Needed
- almond flour – I like using Bob’s Red Mill blanched almond flour. Make sure you are getting almond flour and not almond meal as the texture is finer and better for baked goods.
- coconut sugar – If you don’t have coconut sugar on hand, granulated sugar or cane sugar will work as a substitute.
- eggs – another key ingredient in these bars. The eggs help the bars rise.
- unsweetened applesauce – this helps to keep the bars moist and tender.
- grated carrots – the star of the show here! You can use store-bought shredded carrots or peel and grate carrots yourself.
- chopped walnuts – feel free to sub in a different nut like pecans or almonds or skip the nuts all together if you need these bars to be nut-free.
- raisins – I love the hint of natural sweetness the raisins add to these bars.
- cream cheese frosting – adds that classic creamy finish that makes these bars taste like true carrot cake. I used my healthy cream cheese frosting, but the classic frosting recipe in Lexi’s cookbook (on page 288), is an excellent option!
Find the full ingredient list with measurements in the recipe card below.
How to Make Carrot Cake Bars
Step 1: Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
Step 2: Add the eggs, applesauce, vanilla and ginger, if using, and whisk until smooth. Fold in the grated carrots, walnuts, raisins and chocolate chips, if using.
Step 3: Pour the batter into the prepared baking dish and smooth out the top.
Step 4: Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then frost, slice and serve.
Brittany’s Tips
- Use finely grated carrots: Smaller shreds blend into the batter better and keep the bars soft and evenly moist. Thick shreds can create uneven texture and pockets of moisture.
- Don’t overmix the batter: Once the wet ingredients are added, mix just until combined. Overmixing can make the bars dense instead of light and tender.
- Let the bars cool completely before frosting: The frosting will melt and slide if the bars are even slightly warm, so give them time to fully set for clean slices and the best texture.
How to Store Carrot Cake Bars
Store any leftover bars in an airtight container on the counter at room temperature for 1-2 days or in the fridge for up to 5 days.
For longer storage, you can store these bars in the freezer for up to 3 months. If you’re storing these in the freezer I would recommend storing them unfrosted. The day before you’re ready to serve, let them thaw in the fridge then frost and decorate.
Frequently Asked Questions
Yes! You can bake the bars a day in advance and store them in the fridge. Add the frosting right before serving for the best texture.
No, the bars are still delicious on their own, but the frosting really gives them that classic carrot cake feel.
This usually happens from overmixing the batter or using a coarser almond flour. Stick with finely ground almond flour and mix just until combined.
More Carrot Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour Carrot Cake Bars
Ingredients
- 1 cup blanched almond flour, I used Bob’s Red Mill
- ⅓ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla
- 2 teaspoons grated fresh ginger or ½ teaspoon ginger powder, optional
- ⅓ cup grated carrots
- ⅓ cup chopped walnuts, plus more for garnish
- ¼ cup raisins
- 3 Tablespoons dark chocolate chips, optional
Frosting
- 1 ½ cups healthy cream cheese frosting, or Lexi's vanilla buttercream frosting (page 288)
Instructions
- Preheat the oven to 350° F and line an 8-inch square baking dish with parchment paper or spray with non-stick cooking spray.
- In a large bowl, stir together the dry ingredients: almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.1 cup blanched almond flour, ⅓ cup coconut sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon, ⅛ teaspoon fine sea salt
- Whisk in the wet ingredients: eggs, applesauce, vanilla and ginger, if using, until smooth.2 large eggs, ¼ cup unsweetened applesauce, 1 teaspoon vanilla, 2 teaspoons grated fresh ginger or ½ teaspoon ginger powder
- Fold in the carrots, walnuts, raisins, and chocolate chips, if using.⅓ cup chopped walnuts, ¼ cup raisins, 3 Tablespoons dark chocolate chips, ⅓ cup grated carrots
- Pour the mixture into the prepared pan, 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.1 ½ cups healthy cream cheese frosting
- 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 an airtight container in the refrigerator for up to 5 days.
Notes
- Frosting: I used my healthy cream cheese frosting, but Lexi recommends using the vanilla buttercream frosting from her cookbook (page 288). Feel free to also go the store-bought route. My favorite healthier store-bought frosting is Miss Jones Baking Organic Buttercream Frosting.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted bars in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then frost before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I would love to try this recipe, but my stomach is pretty sensitive to anything apple related. Is there anything I can replace the applesauce with? Perhaps some type of neutral oil, like avocado? Or maybe some plain yogurt? If so, what kind of ratio would you recommend? Thanks! Xx
Hey Elia – Yes, you can swap the applesauce with 1/4 cup yogurt. Let me know how it turns out if you try it!
Thanks, will do. By the way, is the oven pre-heated to 350ºF using fan-forced or conventional settings?
350F with a regular oven!
I made them into muffins. It made 8-9 and baked for 20 minutes.
Love that idea, Sharon. Thanks for sharing how they turned out as muffins!
I was so pleased with this recipe. I substituted in almond meal in place of the almond flour and it worked perfectly fine! Once I tried pureeing pineapples instead of applesauce and it was delicious.
Love hearing this, Sharon! Your tweaks sound amazing, especially the pureed pineapple. And yay for it being blood sugar–friendly, even with the icing. Thanks so much for making it and leaving a review!
Just made this for the first time and it was delicious! Satisfied my carrot cake craving without too much sweetness. Paired it with the healthy cream cheese icing – which was also delicious! Will definitely be making both again. Thank you for the recipe.
YUM! I am so excited to hear you are loving this recipe, Adele. Thanks for taking the time to share your review & star rating, I really appreciate it!
This was really good! I didn’t use coconut sugar, instead I used Monk Fruit Brown Sugar substitute. I will make this again – Oh, and I just say no to raisins, so instead I added 2/3 cup of dark chocolate chips. Thank you for the recipe!
YUM! This sounds amazing, Cyndi. I am so glad you are loving this recipe and it turned out great for you. Thank you for coming back and sharing your review & star rating, I really appreciate it!
This is a great recipe. Have made it twice already.
Do you have any tips on making this into cupcakes in terms of amounts and baking time? Thanks!
Hi Miffy – I am so glad you’re loving this recipe and it turned out great of you. Unfortunately I haven’t tried making this recipe into muffins so I am not sure what the proper adjustments would be needed for them to turn out correctly. If you do give it a try, let me know how it turns out!
Made these for the first time today. Absolutely delicious. The only changes I made were:
– I used 1/4 cup coconut sugar instead of 1/3 cup. Plenty sweet enough for us.
– I used 1/4 tsp. powdered ginger. I think I’ll try 1/2 tsp. next time.
My Frosting:
– 1/2 cup cream cheese
– 1/2 cup grass fed butter
– 1 tsp vanilla extract
– 1 Tbsp half & half
– 3 Tbsp powdered Conf. Sugar (you might want more if you want it a little thicker)
SOOOOO GOOOOOD!
WOO! This sounds delicious, Marie. Glad this you are loving this recipe and it turns out great for you! Thanks you for coming back and sharing your review & star rating, it means so much to me!
tried this for my husbands birthday and everyone loved it.my daughter also asked if i would make it for her birthday.it sure did’nt last long. i love your recipes because we’re all trying to eat healthier.terrie
Aww yay! I am so glad to hear this recipe is a hit for the whole family, Terrie! Thank you for your review + star rating, I appreciate it!
Absolutely amazing recipe . My 4 and 6 yr old who are very picky eaters give it a 5 star rating. Easy to make and just yum! Thank you
Yay! Love when picky eaters love recipes I share. Thanks for sharing with me, Ruksheen! I really appreciate it.
Absolutely delicious! I made the bars per the recipe. They were devoured in one day, I had to make more. I also made a batch as cupcake/muffins. They were also a big hit. Such a quick and easy recipe!
Woo! So glad this recipe was a hit, Kim. THank you so much for sharing, I really appreciate it 🙂
Perfect for my carrot cake craving! This came together in no time and I had all the ingredients on hand. I am always looking for recipes to use up leftover applesauce cups too so they don’t multiply in my pantry 😆 just the right amount of sweetness without the icing…so I will also be enjoying for breakfast. Definitely bookmarking this recipe to make again.
YUM! I am so glad you loved these bars and they satisfied that carrot cake craving, Shelley! Thank you so much for sharing your review + star rating, I really appreciate it!
How would it work to replace the coconut sugar with maple syrup? Should you then omit the applesauce?
Hi, Margeaux. I do think that would work fine, however, I haven’t experimented with it before. I do know in another recipe, using maple syrup instead of coconut sugar definitely changed the moisture of the recipe and it took more time to bake.
Can you sub out the granulated coconut sugar for maple syrup?
Hi, Margeaux! I haven’t tried it yet, but switching out granules for a liquid sweetener may change the overall texture of the bars. Let me know if you try it and how they turn out!
Made the cake, mine for some reason was crumbly, double-check the recipe, not sure what I did wrong,
Hi, Pat. I’m sorry to hear that! Did you change anything about the recipe? Changing the kind of flour used could change the texture.
Hi Brittany, I want you to know I really appreciate your hard work and great recipes. Would like to know if I can double this recipe and bake in a 9 x 13 pan. I want to make a bigger batch for a Easter gathering. Thanks.
Hi, Marlena. I haven’t tried it yet but I think that should work just fine! Keep in mind, you may need to adjust the cooking time to make sure it’s baked through.
We are major carrot cake lovers here and this healthier version did NOT disappoint!
We are major carrot cake lovers here and this healthier version did NOT disappoint! Even my husband who is very critical of “healthy” recipes loved it
Woo! Love to her that, Michele! Thanks for coming back to leave a review, I appreciate it.
Can you substitute maple syrup for the coconut sugar?
Hi, Nting. I haven’t tried it yet, so I’m not sure. I think it might change the consistency of the final product, but if you try it let me know.
I made this and it turned out great but it needed 30 minutes. (Used plain flour) and regular cane sugar.
Do you have an icing that isn’t buttercream?
I have a Greek yogurt frosting, cream cheese frosting and chocolate frosting on the blog!
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!
So glad these bars were a hit! Thanks for making them and for coming back to leave a review, Kara. I appreciate it!
Can a chia seed or flax seed substitute be used instead of eggs?
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!
Do you know how many calories per serving?
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
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!
This makes me so happy, Onaella. I’m so glad that you liked it. We love it too!
I made this yesterday for dessert after Christmas dinner. Everyone loved it! Even my super picky 7 year old and carrot cake loving hubby! Thanks for sharing!