Paleo Carrot Cake Bars (Gluten Free)
Why do I love this Healthy 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 bar.
2. So easy to make
It is so easy to make. Combine all the ingredients in one bowl, bake, eat!
3. The Perfect Healthy Breakfast or Dessert
This paleo carrot cake recipe is so healthy. Gluten-free, grain-free, refined sugar-free, dairy-free but not free of deliciousness.
What makes this Carrot Cake Recipe Healthy?
1. Refined Sugar-Free
I sweetened it with baked sweet potatoes. It is sweet enough for me especially when you get a mouthful of raisins and coconut butter.
However, if you have more of a sweet tooth, adding 2-3 tbsp maple syrup will be a healthy and delicious option for these paleo carrot cake bars as well.
2. Gluten-Free
I used almond flour and coconut flour for this carrot cake recipe. So it is naturally gluten-free.
3. Dairy-Free
I used coconut oil instead of butter. So there is no dairy product used in this carrot cake recipe.
Easy Dairy-Free Cream Cheese “Frosting”
I have been loving this easy and simple 4-ingredient Cashew Cream Cheese Frosting that is made with raw cashews, coconut milk, maple syrup, and apple cider vinegar. It pairs so well with my paleo and vegan gingerbread cake and, of course, this carrot cake.
It is sweet, nutty and a little tangy.
You can find the recipe in this post and use it as a healthy frosting!
How to Store these Paleo Carrot Cake Bars?
- Store these carrot cake bars in the fridge in an airtight container for up to 5 days.
- 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.
Last but not least, scroll down to check out the full recipe! These paleo carrot cake bars are perfect for Easter. It will definitely a crowd-pleaser to share with your family, and provides a healthy option at Easter Brunch!
But carrot cake is honestly one of my favorite flavors so you can definitely enjoy it all year long. A healthy on-the-go breakfast or a satisfying dessert or snack. Nothing can beat this gluten-free, dairy-free and paleo carrot cake recipe.
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share onInstagram by tagging #shuangyseasts
You may also enjoy these Sweet Potato recipes:
1. Flourless Paleo Sweet Potato Brownies
2. Gluten Free Sweet Potato Pancakes
3. Cauliflower Sweet Potato Mash (Whole 30)
Get the recipe:Paleo Carrot Cake Bars
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 cinnamon
- 1/2 tsp all spice
Additional Ingredients
- 3/4 cup fresh carrots, grated
- 1-2 inch fresh ginger, grated
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Equipment
Instructions
- Preheat the oven for 350 F
- Grate fresh carrots and fresh ginger. 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.
- Frost the carrot cake with cream "cheese" frosting, then sprinkle with the leftover fresh carrots. Leave in the refrigerator or freezer for 10 - 15 minutes for the cream cheese to harden. Cut into squares and Enjoy!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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Loved it! Not hard to make at all. Even the hubby likes it!
Hi Sarah,
We are so happy to hear you both are enjoying the recipe!
Happy Baking 🙂
-Constance
Great recipe, but you failed to mention how much hot water to soak the raisins in and if you drain that water off?
Hi Tj!
You will want to soak the raisins in hot water for around 10 minutes, until they are plump…and then drain the water.
Hope this helps 🙂
Constance
Would it be possible to double this and use a 9×13 by chance?
Hi Jennifer!
Essentially, yes that should work. However, we haven’t tried it out before. The texture, thickness, or consistency may be slightly off- but it should work.
Let us know if you try it out!
Happy Baking!
Constance
I don’t have tapioca flour – can I sub coconut flour?
Hi,
You can try! The consistency would be a little different but it should come out yummy still!
SHuang
This looks amazing!! Just changed today’s to-do list ;0) 😆. Do you think I can sub pumpkin or mashed butternut squash for sweet potato?! Xx
H hi,
Haha it def needs to be. on your to-do list. And yes you can!
Shuang
Could you make this vegan with egg substitute?
Hi Adaline,
I haven’t tried it but you could try using flax “egg” (1 tbsp ground flax seeds mixed with 2 tbsp of water = 1 “egg”)! Let me know if this helps 🙂 ENjoy!
Best,
Shuang