Carrot Bars with Frosting (Print Version)
# Ingredients:
→ Bars Base
01 -
¾ cup finely shredded carrots (takes about 2 medium carrots)
02 -
1 ½ cups almond flour
03 -
¼ cup melted coconut oil
04 -
1 tsp vanilla extract
05 -
1 egg
06 -
1 cup oat flour
07 -
½ cup unsweetened applesauce
08 -
1 tbsp ground ginger
09 -
¼ tsp nutmeg
10 -
1 tsp ground cinnamon
11 -
¼ tsp salt
12 -
½ tsp baking soda
13 -
1 tsp baking powder
14 -
⅓ cup Swerve Brown Sweetener
15 -
¼ cup chopped nuts, like walnuts or pecans
→ Frosting Layer
16 -
Cinnamon to sprinkle on top (if you'd like)
17 -
2-3 tbsp Swerve Confectioners Sweetener
18 -
½ tsp vanilla extract
19 -
6 oz softened cream cheese (reduced-fat works great)
20 -
2 tbsp softened butter
# Instructions:
01 -
Heat your oven to 350°F and line an 8-inch pan with some parchment paper.
02 -
Combine almond flour, oat flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a medium-sized bowl. Whisk until blended well.
03 -
In a bigger bowl, mix applesauce, Swerve Brown Sweetener, coconut oil (melted), egg, and vanilla. Whisk until silky, then toss in the shredded carrots and stir.
04 -
Gently stir the dry mix into the wet mixture, a bit at a time. Fold just enough to combine, then mix in the nuts.
05 -
Spread batter into your lined baking pan. Bake for around 18-22 minutes. You'll know it's done when a toothpick slides out clean from the middle. Let it cool totally before tackling the frosting.
06 -
Blend softened cream cheese and butter until it's fluffy and smooth. Gradually mix in the Swerve Sweetener and vanilla until it's creamy.
07 -
Spread the frosting over the cooled bars. A sprinkle of cinnamon on top makes it fancy, but that's optional.
# Notes:
01 -
These bars feature better-for-you ingredients like almond and oat flours with a sugar-free sweetener.
02 -
Let the bars cool fully before frosting to keep it from getting messy.
03 -
Pop them in an airtight container in your fridge, and they'll stay fresh for about 5 days.