These easy paleo carrot cake bars are gluten-free, dairy-free and full of flavor!
INGREDIENTS
CARROT CAKE BARS
2 ¾ cups almond flour
¼ cup oat flour, or coconut flour for paleo
⅓ cup unsweetened shredded coconut
2 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
⅛ tsp ground cloves
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ cup coconut sugar
½ cup coconut oil, melted and cooled, or neutral oil like grapeseed oil
1 tsp vanilla extract
5 tbsp maple syrup
2 eggs, room temp
1 cup finely shredded carrot
¼ chopped dates, or raisins
¼ chopped walnuts, or other nuts
ROBIN EGG VANILLA BUTTERCREAM
1 cup powdered confectionary sugar, or unrefined powdered sugar for paleo**
¼ cup non-dairy butter, I use Miyoko's
½ tsp vanilla extract
2-3 tsp non-dairy milk, as needed
1 packet of Color Kitchen Blue Color packet
1 tbsp of melted chocolate chips for speckling
DIRECTIONS
1. Preheat oven to 350F and line an 8”x8” square baking pan with parchment and spray edges with cooking spray. Set aside.
2. In a medium bowl, mix together the almond flour, oat or coconut flour, shredded coconut, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and sea salt. Combine well until no lumps remain.
3. In a larger mixing bowl, whisk together the coconut sugar, melted and cooled coconut oil, vanilla, maple syrup, and room temperature eggs (this is important so the coconut oil does not coagulate — place them in a bowl of warm water for 3 minutes if they are not room temperature) until well combined and smooth.
4. Add the dry ingredients to the wet and mix until just combined. Now add in the shredded carrots, dates and nuts. Mix again with a spatula or spoon until incorporated.
5. Carefully fold the batter into the prepared baking pan and spread until even. Shake and tap the pan to release air bubbles.
6. Bake 22-28 minutes, edges will brown and top will set. Toothpick will come out clean with just a few crumbs when ready. And the cake will bounce back with a light touch.
7. Place on cooling rack to cool before removing from pan.
8. Prepare the buttercream frosting. Mix together all ingredients except for food coloring in a small bowl with a hand mixer or stand mixer until smooth. Start with 2 tsp of non-dairy milk and add 1 tsp more at a time if too dry. Or add more powdered sugar to thicken. Once desired consistency, add in blue food color powder or natural blue food coloring. Start with just a few drops so it’s a pastel blue.
9. Once the carrot bars have cooled, remove them in one piece by lifting the parchment sides and place back on cooling rack. Generously frost them with the blue frosting.
10. Melt the 1 tbsp of chocolate chips or bar in a microwave safe bowl or over the stove top. They will melt fast so melt in small increments, 15 seconds at a time. Once melted, dip a clean small paintbrush into the chocolate and flick it back with your fingers to create speckled splashes onto the frosting. Depending on the chocolate chips used, they may be too thick to create a splash. If so, add 1 tsp of coconut oil to the chocolate to thin it out. Keep flicking the paintbrush until you reach the desired amount of speckle.
11. Wait for chocolate to set. Then slice into bars and enjoy!
Notes:
· I have not tried egg subs here but I do think flax eggs will work (2 tbsp ground flax + 6 tbsp warm water) They just may be a little more dense. Aquafaba eggs may work, too.
· To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I prefer to use coconut sugar because it is my go to low glycemic sweetener but you can use any granulated sugar or monkfruit.
· You can use any powdered sugar for the frosting, just know if you use a brown sugar like coconut sugar, your frosting won’t bright blue!
~Gutsy Baker, Stephanie Charbonneau