A healthy and delicious twist on the classic carrot cake, these carrot cake bars are moist, lightly spiced, and topped with a creamy, dairy-free frosting. I like making these bars when I’m craving something sweet but still want to keep things wholesome. They’re perfect as a grab-and-go snack, an afternoon treat, or even a light dessert.
Why You’ll Love This Recipe
I love this recipe because it brings all the cozy, spiced flavor of carrot cake in an easy, no-fuss bar form. It’s made with whole wheat flour, naturally sweetened with maple syrup, and includes applesauce and almond milk to keep it moist without extra fat. The frosting is a simple coconut cream blend that’s light but rich. Whether I’m sharing with friends or keeping a batch in the fridge for myself, these bars are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrot cake bars:
1 1/2 cups grated carrots
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup
1 teaspoon cinnamon
1/4 cup applesauce
1/4 cup almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
frosting:
1/4 cup coconut cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper.
In a large bowl, I combine the grated carrots, whole wheat flour, baking soda, cinnamon, and salt.
In another bowl, I whisk together the maple syrup, applesauce, almond milk, and vanilla extract.
I pour the wet ingredients into the dry and stir everything together until smooth and well combined.
If I’m adding walnuts, I fold them in at this stage.
I spread the batter evenly into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While the bars bake, I whisk together the coconut cream, maple syrup, and vanilla for the frosting.
Once baked, I let the bars cool completely before spreading the frosting over the top.
I slice them into squares and they’re ready to enjoy.
Servings and timing
This recipe makes 9 carrot cake bars.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Each bar contains about 160 kcal.
Variations
I sometimes add raisins or shredded coconut for a bit more texture and sweetness.
If I don’t have whole wheat flour, I swap in all-purpose flour or a gluten-free blend.
For a protein boost, I’ve mixed in a scoop of plant-based protein powder without changing the flavor too much.
I like to use pecans instead of walnuts if that’s what I have on hand.
A dash of nutmeg or ginger adds a spicier twist to the flavor.
Storage/Reheating
I keep these bars in an airtight container in the fridge for up to 5 days. They’re also freezer-friendly—just freeze individually on a tray, then transfer to a freezer bag. When I want one, I thaw it in the fridge or on the counter. I usually eat them cold or at room temperature, but I can warm them slightly in the microwave if I want a softer texture.
Related Recipes:
- Carrot Cake Cheesecake Cookies
- Carrot Cake Cookies Stuffed with Cream Cheese
- Carrot Cake Cheesecake Cake
FAQs
Can I make these bars gluten-free?
Yes, I can use a 1:1 gluten-free flour blend in place of whole wheat flour. I just make sure it includes xanthan gum for structure.
What can I use instead of coconut cream for the frosting?
If I don’t like coconut or don’t have coconut cream, I sometimes use a dairy-free cream cheese alternative or a simple cashew cream frosting.
Do I need to peel the carrots before grating?
I usually peel them for a smoother texture, but it’s fine to leave the skins on if I scrub them well.
Can I make these bars ahead of time?
Yes, I often make them a day ahead and store them in the fridge. They hold up really well and the flavors get even better the next day.
How do I know when the bars are done baking?
I check for doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready.
Conclusion
These carrot cake bars are one of my go-to recipes for something sweet, wholesome, and satisfying. They come together quickly, use pantry-friendly ingredients, and are a great alternative to traditional carrot cake when I want something lighter. Whether I eat them for dessert, a snack, or even breakfast, they always hit the spot.
📖 Recipe:
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Carrot Cake Bars
- Total Time: 30–35 minutes
- Yield: 9 bars
- Diet: Vegan
Description
These healthy carrot cake bars are a wholesome twist on the classic dessert, made with whole wheat flour, grated carrots, and naturally sweetened with maple syrup. Moist, spiced, and topped with creamy dairy-free frosting, these bars are perfect for snacks, light desserts, or even breakfast. Easy to make, freezer-friendly, and gluten-free adaptable — these carrot cake bars are your new favorite sweet treat!
Ingredients
For the carrot cake bars:
1 1/2 cups grated carrots
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
1/4 cup applesauce
1/4 cup almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
For the frosting:
1/4 cup coconut cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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In a large bowl, mix grated carrots, whole wheat flour, baking soda, cinnamon, and salt.
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In a separate bowl, whisk together maple syrup, applesauce, almond milk, and vanilla extract.
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Pour wet ingredients into dry, stirring until well combined.
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Fold in chopped walnuts if using.
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Spread the batter evenly into the prepared pan.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
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While bars are baking, prepare frosting: whisk together coconut cream, maple syrup, and vanilla.
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Let bars cool completely before spreading frosting on top.
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Slice into 9 squares and serve.
Notes
Add-ins like raisins, shredded coconut, or a scoop of protein powder work great.
Swap walnuts for pecans or leave them out entirely for a nut-free version.
For a spicier flavor, try adding nutmeg or ground ginger.
Store in the fridge up to 5 days or freeze for up to 2 months.
Let frozen bars thaw at room temp or gently warm before serving.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 bars
- Calories: 160 kcal
