These Carrot Cake Bars are soft, deliciously moist with grated carrots, maple syrup and a dairy-free cream cheese frosting. They are so easy to make in just one bowl with simple pantry-friendly ingredients you can easily find in your kitchen. Gluten-free, paleo-friendly and refined sugar free
Preheat oven to 350F. Line an 8x8 pan with parchment paper, leaving an overhang.
In a medium bowl, make the flax eggs by adding the ground flaxseeds with water. Let that sit for 5 minutes, until thickened and turns to a jelly texture.
Whisk in maple syrup, coconut sugar, coconut oil and vanilla & mix until combined.
Place a large mesh sieve over bowl and sift in almond flour, coconut flour, baking powder, spices & salt. Stir until well combined with no lumps.
Stir in your grated carrots and nuts or raisins, if you choose to use them. Then, transfer the batter to your lined loaf pan.
Pour the batter into the prepared baking dish and spread the batter evenly using a spatula or back of a spoon.
Bake at 22-25 minutes, or until set and a toothpick comes out clean. When done, allow to cool completely before frosting.
Beat together all the ingredients for frosting and use an offset spatula to spread over cooled loaf. Sprinkle with chopped nuts, if desired.