Carrot Cake Bars with Dairy-Free “Cream Cheese” Frosting { grain-free, dairy-free, cane-sugar-free}

Carrot Cake Bars


I LOVE carrot cake! I tried to come up with a cross between a carrot cake and a “bar” that would be packed with protein & quick and easy to serve the kids for breakfast or an after-school snack {and one that wasn’t too sweet or sugary, but rather nourishing and delicious!} Here is what we came up with:

Carrot Cake Bars:

1/2 cup cashews butter (you could use peanut, almond or even sunflower seed butter as well)
1/2 cup garfava bean flour
1 cup packed carrot shavings/fine shreds
1 tablespoon baking powder (I use Hain’s)
3 eggs, preferably pasture-raised
2 teaspoons pure vanilla extract
1/3 cup honey
1/3 cup organic raisins

I made this batter in my food processor.  Simply shredded my carrots (about 5 small-medium sized organic carrots), then added the rest of my ingredients, adding the raisins in last and simply pulsing to incorporate.  Pour into a square baking dish (lightly greased). Bake at 350 degrees for 22-25 minutes.

For the Frosting:
I rinsed out my vitamix from the batter and added to it…
1 1/4 cup of almond meal
1/4 cup + 1 Tablespoon of honey
4 teaspoons of organic lemon juice
1/2 cup water
1/2 teaspoon pure vanilla extract (optional)

Blend the ingredients on high until you have a creamy, frosting-like texture. You can also use Stevia if you prefer this over the honey. Just pulse with your favorite combination of sweetness and tartness, and thickness as well. You can reduce the liquid or increase the nutmeal to get a thicker consistency. 



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