Vegan Carrot Cake Bars
Love carrot cake? You GOT to try these Carrot cake bars! They are moist and delicious and don’t need any frosting or icing which makes them perfect for bringing to a picnic or potluck.
Key Ingredients
Shredded carrots
Maple syrup
All purpose flour
Almond flour
Sugar
Non dairy milk
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Make your caramelized carrots: add all of the ingredients under carrots to a skillet over medium heat and mix really well until the butter melts, and the maple syrup and sugar coat the carrots.
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Continue to cook for 13-15 minutes or until the carrots don’t feel liquidity. The carrots will keep leaking out moisture into the mixture. It shouldn’t be absolutely dry but it should also not have any kind of film of water on the skillet. Then take off heat.
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In a bowl mix all the dry ingredients, mix the flours, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt and mix well.
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Add the flax egg, sugar, oil, vanilla and ¾ cup nondairy milk. Mix until almost combined. Then add in the dates, zest.
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Then fold in 3/4 of the caramelized carrots, View More.
Transfer to parchment lined 8×8 or 9×9 inch baking dish. Even it out. Top with the remaining carrot mixture.
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In a bowl, mix the cinnamon sugar topping by mixing the sugar, cinnamon and pecans. Then, sprinkle this all over the batter. Then bake at 350F (170C) for 35-40 minutes.
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Let it sit for 10 minutes before removing from the pan then cool another 10-15 mins then slice and serve.
