Healthified Carrot Cake Bars
Serves 12
15 mins prep
25 mins cook
40 mins total
Bookmark these healthified Carrot Cake Bars for Easter Sunday or any time this spring! The base is gluten-free, almost paleo, keto optional, yet doesn’t include any butter or oil. So versatile and SO good, perfect for a decadent breakfast or a healthified dessert.
0 servings
Mix the first three ingredients (cashew butter, coconut sugar/sweetener, eggs) together until evenly incorporated. Gently stir in the rest of the dry ingredients (almond flour, coconut flour, pumpkin pie spice, baking soda), adding the shredded carrots and other mix-ins (walnuts, shredded coconut, and/or raisins) at the end. The batter will be thick, like cookie dough. Transfer the batter to a lightly coated 9x9 dish, and bake at 350°F (175°C) for 20-25 minutes or until the middle is no longer wet. While the bars are cooling, prepare the frosting: combine one block of cream cheese, 1/4 cup plain Greek yogurt, and 1/4 cup sweetener of choice. Using a hand mixer, mix until smooth. Frost the bars once they’re completely cooled and then serve.
