Carrot Cake Bars

The best low carb and gluten free carrot cake recipe EVER!! You will seriously eat the whole pan, these are moist, decadent, and delicious!!

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, I’d do that with every cake, but there was something about carrot cake that I distinctively remember doing it.

I always save the icing for last. It’s the best part!! Well, I’m happy to report that these entire bars are hands down AMAZING. I wish I could explain more about how moist, decadent, and delicious these are, but seriously, you just have to try them.

I avoid raisins in my carrot cakes, but by all means, feel free to add them for an extra something something. These are so delicious, omg omg omg.

FAIR WARNING! You will eat the whole pan within 24 hours. Maybe just me. Maybe not. Also warning!! These are a straight to plate, use a fork kind of dessert. If you try to pick them up and eat them as bars, they willlll break 🙂 It’s a cake. Let’s be civilized and use a fork.

Alternatively, you can try these babies in a cake pan and see how that goes. I think that’s next on my list, for some reason this is just the pan I chose so I just committed. BUT! This would be amazing in ALL the different pans. Bread pans. Cake pans…. that’s all I can think of for now but feel free to sound off below 🙂

Ok! Without further adieu, here is the recipe!

Carrot Cake

★★★★★ 5 from 2 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 12 1x

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Description

The best low carb and gluten free carrot cake recipe EVER!! You will seriously eat the whole pan, these are moist, decadent, and delicious!!

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Ingredients

• Cake:
• 1/2 cup salted butter, room temperature
• 1/2 cup coconut sugar
• 1/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1 egg + 1 egg yolk
• 1 cup cashew 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 cup pecans, chopped
• Icing:
• 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)

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Instructions

1. Preheat oven to 350F.
2. Using an electric mixer, cream together the butter, coconut sugar, agave, vanilla, and eggs.
3. Add the cashew flour, ginger, cinnamon, salt, and baking powder.
4. Mix until everything is combined.
5. Fold in the carrots and pecans.
6. Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom.
7. Bake for 30 minutes, until the top is browned.
8. Remove from oven and allow the cake to cool in the pan.
9. When the cake is room temperature, pull the parchment paper to transfer it to a cutting board.
10. In a medium bowl, use an electric mixer to cream together the icing ingredients.
11. Whip it on high until fluffy, about 1 minute.
12. Spread the icing on top of the cake and sprinkle with additional pecans.
13. 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!

Notes

Serving: Calories 312; Fat 26.3g (Sat 14.6g); Protein 3.6g; Carb 17g (net carb 16.1g); Fiber 0.9g; Sodium 265mg

Enjoy!! xo