Carrot Cake Bars

These bars are perfectly sweet and tender with a smooth frosting that will make you forget they don’t have any refined sugar or gluten. Try it with or without the icing. They’re so good, you won’t carrot all.

                                    Photo credit @lizlevinefit


1 1/2 cups almond flour 
1/4 cup maple sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger 
1/2 teaspoon salt
1/2 teaspoon baking soda
3 eggs
2 tablespoon butter, softened
1 1/2 cups carrots, shredded 
1/2 cup pecans, chopped


8 ounces cream cheese, softened 
3 tablespoons butter, softened
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt 
1 teaspoon lemon juice


Preheat the oven to 350°F. 
Grease an 8×8 baking dish, and line with parchment paper. 
Combine almond flour, maple sugar, cinnamon, ground ginger, salt, and baking soda in a large mixing bowl. 
Mix eggs and butter together in a separate bowl. 
Add wet ingredients to dry ingredients, and mix until combined. 
Stir in the carrots and pecans. 
Spread batter in pan, and bake for 25 to 30 minutes or until set.
Add icing, or enjoy as is! 


1. Combine cream cheese and butter in a large mixing bowl, and whisk or use a mixer until smooth and creamy. 
2. Add maple syrup, vanilla extract, salt, and lemon juice. Mix well to combine.

View our sustainable wardrobe essentials here

Leave a comment

All comments are moderated before being published