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
- 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.