Carrot Cake Bars {Paleo, Vegan}

Jump to Recipe VeganEgg Free

These Carrot Cake Bars give you all the sweet spice of your favorite carrot cake in bar form!  Complete with a deliciously nutty streusel topping and dairy-free “cream cheese” icing.  They’re gluten free, paleo, egg free and vegan. 

I’m a totally carrot cake junkie, and yes, that’s obviously a “thing”.

I have a traditional (paleo) carrot cake on the blog, a carrot coffee cake, carrot cake pancakes, carrot cake cupcakes, and now bars!  I also have a totally NEW carrot cake recipe in my book which is probably my absolute favorite!

But now I’m off track – back to carrot cake BARS!  If you happen to be avoiding eggs right now like I have to (due to a sensitivity) these egg free, paleo and vegan carrot cake bars are going to be the best thing ever.  Just you see!  They have 3 layers but are easy peasy, and happen to be very darn tasty!

What You Need to Make Carrot Cake Bars

Nothing fancy is happening here – just clean ingredients that you probably already have in your pantry and fridge.

Here’s what you’ll need to prepare the bars:

Streusel:

Coconut oilChopped pecans Blanched almond flour Coconut sugar, or maple sugar Salt

“Cream cheese” icing:

Raw cashewsCoconut milk or almond milkPure maple syrupCoconut oilLemon juicePure vanilla extract

Batter:

2 flax eggs (2 Tbsp flaxseed mixed with 6 Tbsp water)Blanched almond flourTapioca flour, or arrowrootBaking sodaSaltCinnamonGingerNutmegMaple sugar or coconut sugarCoconut oil, (or ghee, if not vegan)Vanilla extractShredded carrots

How To Make Paleo + Vegan Carrot Cake Bars

Make the streusel first.  Combine all ingredients in a medium bowl with a fork until thick and crumbly.  Place in the refrigerator while you prepare the batter.

For the batter, preheat your oven to 350° F and line a square 8 x 8” baking pan with parchment paper on the bottom and up the sides.

Mix the flaxseed and water and set aside for 10 minutes to thicken.  This is your egg replacement. 

In a large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt, and spice.  Add in the sugar,  coconut oil, vanilla, and flax “eggs” and mix well to fully combine.  Your batter will be thick, like a cookie dough.  

Fold in the shredded carrots to evenly distribute.  The batter will become softer as you stir in the carrots.

Using a rubber spatula, spread the batter evenly in the prepared baking pan.  Sprinkle all the streusel over the top.  Bake in the preheated oven for 20-22 minutes on the middle rack.  

Remove from oven and place on a wire rack to cool completely to room temperature (2-3 hours) before cutting.  Either before or after icing (see below) you can place the bars in the refrigerator to speed up the remaining cooling time.  

How To Make Paleo + Vegan Cream Cheese Icing

I’ll never get over how amazing it is that you can make frosting and icing that taste like CREAM CHEESE, but totally isn’t, from cashews and just a few other ingredients!  Here’s how to make the icing:

A small blender works best for this.  I find when I use a larger blender my mixture doesn’t fill enough of the container for adequate blending.

A Nutribullet or Ninja will work well – something you might use to make a single serve smoothie.

Combine the icing ingredients in any order, and blend until smooth and drizzly.  This might take a minute or more depending on your blender.  You can scrape down the sides periodically to help the mixture blend fully. 

Drizzle the icing over the bars after they partially cool.  You can prepare it while the bars cool, or make the icing ahead of time if you prefer and simply store in the refrigerator until it’s time to serve!

I can’t wait for you to try these carrot cake bars – I know you’ll love them!

Start shredding your carrots, preheat your oven, and grab all your ingredients because it’s time to bake – let’s go!

Carrot Cake Bars {Paleo, Vegan}

Carrot Cake Bars {Paleo, Vegan}

These Carrot Cake Bars give you all the sweet spice of your favorite carrot cake in bar form! Complete with a deliciously nutty streusel topping and dairy-free “cream cheese” icing. They’re gluten free, paleo, egg free and vegan. Author: Michele RosenPrep Time: 30 minutesCook Time: 20 minutesCooling Time: 2 hrsServings: 16 barsPrint this RecipeDid you make this recipe?Leave a review4.64 from 22 votes

Ingredients

Streusel:

1/4cuprefined coconut oilor ghee, if not vegan solid but softened1cupchopped pecans1/4cupblanched almond flour1/3cupcoconut sugaror maple sugar1/4tspfine sea salt

“Cream cheese” icing:

1/2cupraw cashews2Tbspcoconut milk or almond milk3Tbsppure maple syrup2tspcoconut oilroom temp2tsplemon juice1/2tsppure vanilla extract

Batter:

2flax eggs2 Tbsp flaxseed mixed with 6 Tbsp water1 1/2blanched almond flour1/4tapioca flouror arrowroot1/2tspbaking soda1/4tspfine sea salt1Tbspground cinnamon1/2tspginger1/4tspnutmeg2/3cupmaple sugar or coconut sugaror a combination (I used 1/3 + 1/3)1/3cuprefined coconut oil(or ghee, if not vegan), melted and cooled1tsppure vanilla extract1 1/4cupsshredded carrotssqueezed dry with paper towels

Instructions

Streusel:

Combine all ingredients in a medium bowl with a fork until thick and crumbly. Place in the refrigerator while you prepare the batter.

Batter:

Preheat your oven to 350° F and line a square 8 x 8” baking pan with parchment paper on the bottom and up the sides.In a small bowl, mix the flaxseed and water and set aside for 10 minutes to thicken. This is your egg replacement.In a large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt, and spice. Add in the sugar, coconut oil, vanilla, and flax “eggs” and mix well to fully combine. Your batter will be thick, like a cookie dough.Fold in the shredded carrots to evenly distribute. The batter will become softer as you stir in the carrots.Using a rubber spatula, spread the batter evenly in the prepared baking pan. Sprinkle all the streusel over the top. Bake in the preheated oven for 20-22 minutes on the middle rack.Remove from oven and place on a wire rack to cool completely to room temperature (2-3 hours) before cutting. Either before or after icing (see below) you can place the bars in the refrigerator to speed up the remaining cooling time.

Icing:

While the bars cool, make the icing. In a small blender (a nutribullet or ninja will work well) combine the icing ingredients and blend until smooth and drizzly. Drizzle over the bars after they partially cool.

Nutrition

Calories: 222kcalCarbohydrates: 19gProtein: 2gFat: 17gSaturated Fat: 8gSodium: 130mgPotassium: 132mgFiber: 2gSugar: 14gVitamin A: 1674IUVitamin C: 1mgCalcium: 37mgIron: 1mg

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Want More Paleo + Vegan Desserts?  Try One of These!

Triple Chocolate Paleo Vegan Brownies

Best Chewy Chocolate Chip Cookies {Paleo, Vegan}

“Oatmeal” Raisin Cookies 

Almond Butter and Jelly Cookie Bars

Chewy Snickerdoodles

Espresso Chocolate Chip Cheesecake

Chocolate Chip Cookie Vanilla Cheesecake

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