These carrot cake bars are made with almond flour, sweetened by sweet potatoes and a touch of coconut sugar. It is soft, moist, and gooey. Topped with a cashew cream cheese frosting, this recipe is the perfect spring dessert or healthy breakfast for the whole family to enjoy.

A timeless dessert never goes out of style! Now I have given it a unique twist that you get to enjoy the dessert without any gluten or dairy.

This easy carrot cake recipe is made in one bowl, with almond flour, mashed sweet potatoes and a little bit of coconut sugar. It is packed with a delightful blend of warming spices, crunchy walnuts, and pieces of fresh carrots.

Ingredients for Almond Flour Carrot Cake

Wet Ingredients:

  • Eggs give this carrot cake a fluffy and moist texture and creates structure and stability within the batter.
  • Dairy-Free Milk: I like to use oat milk or coconut milk.
  • Mashed Sweet Potatoes are one of my favorite ingredients to sweetened baked treats without conventional sugar. It also adds the gooey texture to this carrot cake bar recipe.
  • Vanilla Extract is a potent and aromatic flavor to add to the “carrot cake” flavor.
  • Coconut oil is used in place of butter which is used in most traditional carrot cake recipes.

Dry Ingredients:

  • Almond Flour is the essential flour for this recipe. For the best result, choose Super Fine Almond flour.
  • Coconut Flour
  • Coconut Sugar provides a little bit of a caramelized flavor and more depth than just sweetness.
  • Baking Soda
  • “Carrot Cake” Spices include cinnamon, cardamom and all spice. It gives the “signature” carrot cake taste!

Fold Ins:

  • Shredded Carrots
  • Raisins
  • Chopped Walnuts

Why do I love this Carrot Cake Recipe?

1. Packed with flavors

These carrot cake bars are loaded with fresh carrots, ginger, walnuts, raisins.. not quite as kitchen-sink-like as my Morning Glory Muffin, but plenty to pack into this one bite.

2. So easy to make

It is so easy to make. Combine all the ingredients in one bowl, bake, enjoy!

3. The Perfect Family Breakfast or Dessert 

My toddlers love this carrot cake bar recipe. It has sweet potatoes and carrots in it, so I can check off their daily vegetable intake, right? 

How to Make Almond Flour Carrot Cake

Now the sweet potatoes are prepared, let’s start making the batter of carrot cake bars!

Once the carrot cake is baked. Let it cool for at least an hour before adding the Cashew cream cheese frosting on top.

Cashew Cream Cheese Frosting

I have been loving this easy and simple 5-ingredient Cashew Cream Cheese Frosting that is made with raw cashews, coconut milk, maple syrup, and apple cider vinegar.

It is sweet, nutty and a little tangy, pairs so well with this carrot cake.

You can find the recipe in this post and use it as a dairy free frosting!

How to Store these Carrot Cake Bars?

Store carrot cake bars with or without the frosting. 

  1. Store them in the fridge in an airtight container for up to 5 days.
  2. Or you can freeze it for as long as you want. I always make a big batch and freeze them.

And they taste like ice cream bars with the frosting. There is very minimum time needed to defrost.

These healthier carrot cake bars are perfect for Easter. It will definitely a crowd-pleaser to share with your family,

But carrot cake is honestly one of my favorite flavors so you can definitely enjoy it all year long. 

Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share onInstagram by tagging #shuangyseasts

A piece of carrot cake on a plate with walnuts, carrots on top. There is a fork on the side.

 

 

 

A freshly baked carrot cake cut into squares topped with cashew cream cheese frosting and sprinkle of fresh carrots, and walnuts.

Get the recipe:Carrot Cake Bars {with Almond Flour}

Yield: 9
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These carrot cake bars are made with almond flour, sweetened by sweet potatoes and a touch of coconut sugar. It is soft, moist, and gooey.
4.92 stars (12 reviews)
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Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup mashed sweet potato*
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup milk of choice

Dry Ingredients

  • 1 1/2 cup almond flour packed, 165g
  • 1/4 cup coconut flour, 32g
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/2 tsp ground cardanom

Additional Ingredients

  • 3/4 cup fresh carrots, grated
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts

Instructions 

  • Preheat the oven for 350 F
  • Grate fresh carrots and set aside.
  • In a medium mixing bowl, combine all the wet ingredients together - eggs, sweet potato puree, coconut oil, milk and vanilla extract. Mix well.
  • Then add all the dry ingredients - almond flour, coconut flour, coconut sugar, baking soda and spices to another mixing bowl. Mix well until no clump left.
  • Gently combine the wet and dry ingredients.
  • Fold in all the additional ingredients - grated carrots, ginger, raisins, and walnuts.
  • Line and grease an 8x8 baking dish with parchment paper. Pour the mixer in the dish. Bake for 45 minutes or until toothpick comes out clean. Let it cool completely on a cooling rack.
  • While the carrot cake is cooling, prepare the cashew cream cheese frosting, you can find the recipe in this post.
  • Then sprinkle with the leftover fresh carrots. Cut into squares and Enjoy!

Notes

1. * You can either buy sweet potato puree from the store or make your own. Steam sweet potato in a big pot with a half finger deep water, bring to a boil then turn to simmer. Place the sweet potato in the water and put the lid on. Steam for 30 minutes or until it is soft to poke through with a fork.
Or bake the sweet potato at 375 F for 30 - 45 minutes or until it is soft enough to poke through. Remove the skin then mash with a fork
Calories: 279kcal, Carbohydrates: 23g, Protein: 8g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 46mg, Sodium: 128mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American