Carrot Bars No Sugar (Print Version)
# Ingredients:
→ Bars Ingredients
01 -
3/4 cup grated carrots (roughly two medium carrots)
02 -
1 tsp ground cinnamon
03 -
1/3 cup Swerve Brown Sweetener
04 -
1 tbsp ground ginger
05 -
1/2 tsp baking soda
06 -
1 egg
07 -
1/4 cup melted coconut oil
08 -
1/2 tsp salt
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1 tsp vanilla extract
10 -
1 cup oat flour
11 -
1 1/2 cups almond flour
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1/4 tsp nutmeg
13 -
1/2 cup unsweetened applesauce
14 -
1 tsp baking powder
15 -
1/4 cup chopped walnuts or pecans
→ Frosting Ingredients
16 -
Cinnamon for topping, if you'd like
17 -
6 oz cream cheese, reduced-fat and softened
18 -
1/2 tsp vanilla extract
19 -
2 tbsp softened butter
20 -
2-3 tbsp confectioners sweetener (Swerve)
# Instructions:
01 -
Heat the oven to 350°F. Line an 8-inch baking pan with parchment paper.
02 -
Grab a medium bowl and whisk together salt, almond flour, oat flour, nutmeg, baking soda, ginger, cinnamon, and baking powder.
03 -
In a big bowl, whisk applesauce, egg, vanilla extract, sweetener, and coconut oil until smooth. Stir in the grated carrots next.
04 -
Slowly fold the dry mix into the wet mix. Once it’s just combined, add in the nuts.
05 -
Spread the batter evenly across your prepared pan. Bake for about 18-22 minutes, and when a toothpick in the center comes out clean, you're good. Let it cool fully before frosting.
06 -
Beat the butter and softened cream cheese together until smooth. Slowly mix in vanilla extract and sweetener until it's creamy and well-blended.
07 -
Spread the frosting over the cooled bars and sprinkle cinnamon over the top if you're feeling fancy.
# Notes:
01 -
Healthier ingredients like almond and oat flours keep these carrot bars light.
02 -
Don’t frost the bars until they’ve cooled completely to avoid a melted mess.
03 -
Stored in the fridge inside a sealed container, they last up to five days.