Name: Healthy Carrot Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: cake
Ingredients: 1/2 cup salted butter, room temperature; 1/2 cup coconut sugar; 1/4 cup agave nectar; 2 teaspoons vanilla extract; 2 eggs; 1 cup oat flour; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon sea salt; 1 teaspoon baking powder; 1 1/2 cup carrots, shredded; 1/2 cup chopped walnuts; 1/2 cup salted butter, room temperature; 8 oz. cream cheese, room temperature; 1 teaspoon vanilla extract; 2 tablespoons agave nectar; 3 tablespoons pecans, chopped (for topping)

This is a side view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper with more bars blurred din the background. — Healthy Carrot Cake Bars are easy to make, perfectly spiced and full of healthy ingredients like almond flour and fresh carrots!

Healthy carrot cake bars are so simple to make and so delicious to eat!

Carrot cake has been my favorite since, forever. I remember as a kid, I would eat the cake and save the icing for last.

Ok ok, that’s kinda my M.O. with every cake.

Listen, I avoid raisins in my carrot cakes, but by all means, feel free to add them for an extra something something. If you need raisins in your carrot cake bars, please don’t let me stop you!

This is an overhead view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper.

Ingredients for Healthy Carrot Cake Bars:

salted butter
coconut sugar
agave nectar
vanilla extract
eggs
oat flour
ground ginger
cinnamon
sea salt
baking powder
shredded carrots
chopped walnuts

How to make healthy carrot cake bars:

Mix together the wet ingredients. Using an electric mixer, cream together the butter, coconut sugar, agave, vanilla, and eggs.

Mix in the dry ingredients. Add the oat flour, ginger, cinnamon, salt, and baking powder. Mix until everything is combined.

Fold. Fold in the carrots and walnuts.

Bake. Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom. Bake for 30 minutes, until the top is golden brown.

Cool before frosting the cake. Remove from oven and allow the cake to cool in the pan.

This is a side view looking into a glass bowl with carrot cake batter, shredded carrots, and chopped walnuts.

This is an overhead image of a square pan with carrot cake spread out in an even layer across the bottom.

Ingredients for Cream Cheese Icing:

salted butter
cream cheese
vanilla extract
agave nectar
chopped pecans

How to make cream cheese frosting:

The key to the frosting is using room temperature cream cheese and butter. In a medium bowl, use an electric mixer to cream together the icing ingredients.

Whip it on high until fluffy, about 1 minute.

Spread the icing on top of the cake and sprinkle with additional pecans.

Chill in the fridge for an hour for the icing to set before slicing them, or for gooier cake (like mine), just dive right in and cut into squares!

This is an overhead image of nine carrot cake bars with cream cheese frosting. The bars are topped with chopped walnuts and a sprinkle of cinnamon.

More carrot cake recipes to try:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian NF Nut-Free