Ingredients
Carrot Cake Bars
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
1 cup mashed banana (245g) about 2-3 ripe bananas
1 cup shredded carrot (85g)
¼ cup melted coconut oil
1 tsp vanilla extract
¼ cup + 1 Tbsp coconut flour (34g) spooned & leveled
¼ cup tapioca flour (32g)
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Frosting
⅓ cup palm shortening
2 Tbsp maple syrup
½ tsp vanilla extract
3 Tbsp tapioca flour
Instructions
Preheat oven to 350 degrees F. Line an 8×8 inch glass baking dish with parchment paper.
For the bars: in a small bowl, make flax eggs by mixing together 2 Tbsp ground flax + 6 Tbsp water. Let sit for 5 minutes to set.
Peel bananas and mash in a large mixing bowl.
Add in shredded carrot, melted coconut oil, vanilla and flax eggs. Mix well.
Add remaining bar ingredients to bowl and mix well.
Pour batter your lined pan and bake at 350 degrees for 45 minutes.
Remove from oven and cool bars to room temperature in pan*
For the frosting: in a small mixing bowl, whisk together shortening, maple syrup and vanilla. Add tapioca flour 1 Tbsp at a time. Whisk until smooth**
Spread frosting over cooled bars. Optional: add desired toppings such as chopped nuts, bee pollen and/or sprinkles.
Place bars in fridge for at least 10-20 minutes for frosting to set.
Remove from fridge, cut into bars (recipe makes 16 bars) and serve!
Store carrot cake bars in fridge.
Notes
For best results, measure ingredients by weight.
It’s important to cool the bars in the glass pan, as they will continue to cook. Once cooled the bars will set and be easy to cut.
May need to warm the shortening for 5-10 seconds in the microwave to soften
- Prep Time: 20 minutes
- Cook Time: 45 minutes