Description
A delicious recipe for carrot cake bars featuring coconut flour, almond butter, and a creamy frosting.
Ingredients
Scale
- 2 cups coconut flour
- 1 teaspoon sea salt
- 1 tablespoon Cinnamon
- 1/4 cup sugar (or sugar substitute)
- 1/4 cup pumpkin puree
- 1/4 cup carrots (grated)
- 1/4 cup maple syrup
- 1/2 cup almond butter (can sub for any nut or seed butter)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 ounces cream cheese (softened)
- 1 teaspoon cinnamon
- 2 tablespoon sugar
Instructions
- Line a 8 x 8 baking dish or loaf pan with parchment paper and set aside.
- For thicker bars, use a loaf pan.
- In a large mixing bowl, combine flour, cinnamon, sea salt, and sugar, and mix well. Add in the pumpkin puree and grated carrots.
- In a microwave-safe bowl or stovetop, melt your almond butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
- For a more soft and fudgy carrot cake bar, add milk until a relatively thick batter is formed. For a firm and chewy bar, add milk only if needed to the desired thickness.
- Transfer to a lined baking tray and press firmly in place. Refrigerate for at least 10 minutes, or until firm.
- Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
- To make the frosting, combine all ingredients and mix well until a thick frosting is formed. Cover the carrot cake bars and refrigerate for a further 10-15 minutes for the frosting to firm up.
Notes
- Ensure to let the bars set properly before slicing to achieve clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg