Description
Delicious and healthy carrot cake bars made with wholesome ingredients.
Ingredients
Scale
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 1 cup mashed banana (245g) about 2-3 ripe bananas
- 1 cup shredded carrot (85g)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup + 1 Tbsp coconut flour (34g) spooned & leveled
- 1/4 cup tapioca flour (32g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup palm shortening
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 3 Tbsp tapioca flour
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 inch glass baking dish with parchment paper.
- In a small bowl, make flax eggs by mixing together 2 Tbsp ground flax + 6 Tbsp water. Let sit for 5 minutes to set.
- Peel bananas and mash in a large mixing bowl.
- Add in shredded carrot, melted coconut oil, vanilla and flax eggs. Mix well.
- Add remaining bar ingredients to bowl and mix well.
- Pour batter into your lined pan and bake at 350 degrees for 45 minutes.
- Remove from oven and cool bars to room temperature in pan.
- In a small mixing bowl, whisk together shortening, maple syrup and vanilla. Add tapioca flour 1 Tbsp at a time. Whisk until smooth.
- Spread frosting over cooled bars. Optional: add desired toppings such as chopped nuts, bee pollen and/or sprinkles.
- Place bars in fridge for at least 10-20 minutes for frosting to set.
- Remove from fridge, cut into bars (recipe makes 16 bars) and serve!
- Store carrot cake bars in fridge.
Notes
- For a richer flavor, consider using ripe bananas.
- Let the bars cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg