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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.

Paleo-Friendly Carrot Cake Bars

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 9 bars


Paleo-friendly carrot cake bars made with almond flour and sweetened with coconut sugar. From Lexi’s Clean Kitchen.


  • 1 cup sifted blanched almond flour (I used Bob’s Red Mill)
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Optional: 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder
  • 1/3 cup grated carrots
  • 1/3 cup chopped raw walnuts, plus more for garnish
  • 1/4 cup raisins
  • Optional: 3 tablespoons dark chocolate chips
  • 1 1/2 cups Vanilla Buttercream Frosting (page 288 in the book) if desired


  1. Preheat the oven to 350° F and line an 8-inch square baking dish with parchment paper.
  2. 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.
  3. Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
  4. 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.
  5. While the cake is baking, make the frosting and set aside.
  6. When the cake is done, let it cool completely in the pan before frosting or cutting.
  7. 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.
  8. Store the bars in a closed container in the refrigerator for up to 5 days.