Healthified Carrot Cake Bars
Serves 1215 mins prep25 mins cook
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
What you need
Instructions
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.View original recipe