Looking for a healthy version of carrot cake recipe for Easter? These healthy carrot cake bars are paleo, gluten free, dairy free and so easy to make. They are just amazing – moist, sweet and flavorful! Perfect for a healthy dessert, snack or on-the-go breakfast.

These paleo carrot cake bars are made with sweet potato, almond flour and loaded with lots of goodies – fresh carrots, ginger, walnuts, raisin.

Two things you probably already learned about me.

First, I love to blur the line between breakfast and dessert. A healthy dessert should be enjoyed as breakfast, amrite?

Second, I love sweet potatoes. Period.

Why do I love this Healthy Carrot Cake Recipe?

They are gooey, moist and sweet.

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 ingredient in one bowl, bake, eat!

3. a 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.

4. Lots of baked Sweet Potatoes

I love sweet potatoes. Period.

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.

Healthy and Easy “Frosting” for this Paleo Carrot Cake

Short on time and ingredients to make that “fancy” cream cheese icing?

I gotchu.

I simply melted some coconut butter.

Once the coconut butter hardens, you get the crunch “frosting” and fudgy carrot cake all in one bite.

Hea-Ven.

How to Store these Paleo Carrot Cake Bars?

1. Store these carrot cake bars in the fridge in an air tight 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.

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 options 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

Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Yield: 12

Paleo Carrot Cake Bars

Print

This carrot cake recipe is gluten free, dairy free and paleo - so moist and gooey!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Wet Ingredients

• 3 eggs
• 1 cup mashed sweet potato
• 1/4 cup coconut oil
• 2 tbsp maple syrup (optional)

Dry Ingredients

• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda

Additional Ingredients

• 1 cup fresh carrots (grated)
• 1-2 inch fresh ginger ( grated)
• 1/4 cup raisins (soaked in hot water)
• 1/3 cup chopped walnuts
• 1 cup melted coconut butter (frosting)

Instructions

1. Preheat the over for 400 F
2. Grate 1 cup of fresh carrots. Set 1 tbsp aside. Grate 1 - 2 inch of fresh ginger. Soak raisins in hot water for 10 minutes.
3. In a medium mixing bowl, combine all the wet ingredients together - eggs, sweet potato, coconut oil and maple syrup if using any. Mix well.
4. Then add all the dry ingredients - almond flour, coconut flour, baking soda to the mixing bowl. Mix well
5. Fold in all the additional ingredients - grated carrots, ginger, raisins (drained)
6. Line and Grease a 8x8 baking dish with parchment paper. Pour the mixer in the dish. Bake for 30 - 35 minutes. Let it cool completely on a cooling rack after baking.
7. Melt the coconut butter. Add 2 -3 tbsp maple syrup if you prefer sweeter. Or you can use my "Chai Coconut Cream" recipe in this post. 
8. Cut the carrot cake into bars. Then spread the coconut butter on top. Sprinkle with the leftover fresh carrots. Pull the bars apart. ENJOY!

Notes

1. Soak the raisins in hot water for 10 min to plump them up. Drain and rinse off.

Nutrition Information:

Amount Per Serving: Calories: 210 Total Fat: 16g Saturated Fat: 10g Cholesterol: 46mg Sodium: 34mg Carbohydrates: 16g Fiber: 2g Sugar: 8g Protein: 4g

The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.

You may also enjoy these recipes:

1. Paleo Morning Glory Muffins

2. Flourless Banana Bread

3. Sweet Potato Brownie