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, and 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?

Not only are these carrot cake bars are healthy,  they are also 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 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?

1. Store these carrot cake bars 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.

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)

Yield: 9

Paleo Carrot Cake Bars

Print

These carrot cake bars are sweet, gooey and moist. Not only it is delicious and so easy to make, it is also paleo, gluten-free and dairy-free.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Wet Ingredients

• 2 eggs
• 1 cup mashed sweet potato*
• 1/4 cup coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp tapioca flour
• 1/3 cup coconut sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp all spice

Additional Ingredients

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

Instructions

1. Preheat the oven for 400 F
2. Grate 1 cup of fresh carrots. Set 1 tbsp aside. Grate 1 - 2 inches of fresh ginger.
3. In a medium mixing bowl, combine all the wet ingredients together - eggs, sweet potato puree, coconut oil, and vanilla extract. Mix well.
4. Then add all the dry ingredients to the mixing bowl. Mix well.
5. Fold in all the additional ingredients - grated carrots, ginger, raisins, and walnuts.
6. Line and grease an 8x8 baking dish with parchment paper. Pour the mixer in the dish. Bake for 30 minutes or until toothpick comes out clean. Let it cool completely on a cooling rack.
7. While the carrot cake is cooling, prepare the cashew cream cheese frosting, you can find the recipe in this post.
8. 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

1. * You can either buy sweet potato puree from the store or make your own. Steam sweet potato or bake at 375 F for an hour or until it is soft enough to poke through. Remove the skin then mash with a fork.

Note: The nutrition facts below do not include the Cashew Cream "Cheese" Frosting.

Recommended Products

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.

• 
  Super-Fine Almond Flour
• 
   8-Inch Square Glass Baking Dish with Teal Lid
• 
   Tapioca Flour Starch
• 
  Coconut Flour

Nutrition Information:

Yield:

9
Amount Per Serving: Calories: 279 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 46mg Sodium: 128mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 8g

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