Carrot Cake Bars (Gluten-free + Dairy-free)
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Making Thyme for Health · by Sarah Rotavera

Carrot Cake Bars (Gluten-free + Dairy-free)

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 19%
CARBS 32G38% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER19G TOTAL SUGAR
FAT 22G57% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free and refined sugar-free carrot cake bar made with almond and oat flours. These wholesome bars have a cream cheese frosting and deliver classic carrot cake flavor without the usual ingredients.

dessertamericanbaked gooddairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 pastured eggs
  • ½ cup plain unsweetened yogurt (dairy-free)
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • ¼ cup dairy-free milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons extra virgin olive oil (or melted and cooled coconut oil)
  • 1½ cups almond flour
  • 1 cup oat flour (or GF all-purpose flour)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves, nutmeg, and/or allspice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼-½ teaspoon fine sea salt
  • 1 cup shredded carrots
  • ½ cup finely chopped pecans or walnuts
  • 8 ounces dairy-free cream cheese (I had best results with Miyoko's)
  • ¼ cup dairy-free Greek yogurt (such as Kite Hill)
  • 1 teaspoon vanilla extract (I use non-alcoholic)
  • 4 tablespoons pure maple syrup
PREP
15M
SODIUM
236MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.