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Top view of carrot cake bars on parchment paper

Carrot Cake Bars

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

Course Breakfast
Cuisine American
Keyword breakfast cake, gluten free carrot cake, healthy cake, healthy cake recipe, healthy carrot cake, healthy carrot cake recipe, keto carrot cake
Prep Time 25 minutes
Cook Time 28 minutes
Total Time 1 hour 5 minutes
Servings 12 bars
Calories 214 kcal
Author Kelly


Carrot Cake Loaf

  • 2 flax eggs mix 2 Tbsp ground flaxseeds + 6 Tbsp water + let the mixture sit for 5 minutes, until thick and jelly. May also sub with 2 large eggs - not vegan
  • 1/4 tbsp maple syrup , or sub with Lakanto sugar free maple syrup or favorite liquid sweetener for keto
  • 3 tbsp coconut sugar or golden monk fruit sweetener
  • 1/4 cup melted and slighlty cooled coconut oil , or other neutral flavored oil
  • 1 tsp vanilla extract
  • 1 cup superfine blanched almond flour
  • 1/4 cup coconut flour
  • 2/3 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp fine sea salt
  • 1/3 cup finely grated carrots
  • 1/4 cup chopped pecans or walnuts optional
  • organic raisins, no sugar added optional

Cream Cheese Frosting

  • 8 oz softened dairy-free cream cheese can use regular if not dairy-free
  • 3 tbsp softened refined coconut oil can use butter if not dairy-free
  • 3-4 tbsp maple syrup or Lakanto sugar free maple syrup
  • 2/3 tsp vanilla extract
  • chopped pecans or walnuts for garnish


Carrot Cake Bars

  1. Preheat oven to 350F. Line an 8x8 pan with parchment paper, leaving an overhang.

  2. 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. 

    Top view of wet ingredients in a mixing bowl for gingerbread loaf
  3. 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.

    Top view of dry ingredients in a mixing bowl for gingerbread loaf
  4. 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.

Cream Cheese Frosting

  1. Beat together all the ingredients for frosting and use an offset spatula to spread over cooled loaf. Sprinkle with chopped nuts, if desired.

    Top view of cream cheese frosting in a mixing bowl
Nutrition Facts
Carrot Cake Bars
Amount Per Serving (1 bar)
Calories 214 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 7g8%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.