Carrot Cake Bars (Gluten-free + Dairy-free)
Made with a wholesome combination of almond flour and oat flour, no one would ever guess this carrot cake is gluten-free and refined sugar-free!
Servings: 12 pieces
Calories: 312kcal
Ingredients
For the Carrot Cake Bars
- 3 pastured eggs
- ½ cup plain unsweetened yogurt dairy-free
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup dairy-free milk
- 1 teaspoon vanilla extract
- 3 tablespoons extra virgin olive oil or melted and cooled coconut oil
- 1½ cups almond flour
- 1 cup oat flour or GF all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves, nutmeg, and/or allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon fine sea salt
- 1 cup shredded carrots
- ½ cup finely chopped pecans or walnuts
For the Greek Yogurt Frosting
- 8 ounces dairy-free cream cheese I had best results with Miyoko's
- ¼ cup dairy-free Greek yogurt such as Kite Hill
- 1 teaspoon vanilla extract I use non-alcoholic
- 4 tablespoons pure maple syrup
Instructions
Prepare the Carrot Cake Bars
- Preheat the oven to 350°F. Line (with parchment paper) or grease an 8x8-inch baking dish or pan and set aside.
- In a large bowl, combine the eggs, yogurt, coconut sugar, maple syrup, milk, vanilla and olive oil. Whisk together.
- To the same bowl, add the almond flour, oat flour, spices (cinnamon, ginger, etc), baking powder, baking soda and salt. Stir together until smooth. Fold in shredded carrots and nuts until evenly combined.
- Transfer the batter to the baking dish, using a spatula to spread it out evenly to each side. Bake for 25-30 minutes, until firm and set. Remove from oven and allow to cool for at least an hour prior to frosting.
Prepare the Greek Yogurt Frosting
- Meanwhile, prepare the frosting by combining all of the ingredients in a large bowl. Using a hand mixer, beat everything together until evenly combined. You can also accomplish this by hand stirring but a mixer yields a slightly fluffier texture. Refrigerate until ready to use.
- Once the cake has cooled, top with frosting. Cut into 12 slices, serve and enjoy! Leftovers are best stored in an airtight container in the refrigerator and should last for up to 1 week.
Notes
Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.
Nutrition
Calories: 312kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 209mg | Potassium: 173mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1844IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg