If you have been searching for a deliciously moist and naturally sweet treat that fits perfectly into a plant-based lifestyle, this Vegan Carrot Cake Bars Recipe is your new best friend in the kitchen. Packed with warm spices, tender shredded carrots, and a hint of nutty crunch from walnuts, these bars combine the comforting flavors of traditional carrot cake with the ease of a handheld snack. Whether for breakfast on the go, a midday pick-me-up, or a guilt-free dessert, this recipe brings together wholesome ingredients that create that perfect balance of taste and texture everyone will love.
Ingredients You’ll Need
Each ingredient in this simple list plays a crucial role in building the flavor, texture, and moisture that make these Vegan Carrot Cake Bars so irresistible. From the almond flour that gives a tender crumb to the spices that awaken your palate, everything is thoughtfully chosen for a vibrant and satisfying bite.
- Almond flour: Offers a naturally nutty base and moist texture without gluten.
- Baking soda: Provides lift and lightness to keep the bars from becoming dense.
- Ground cinnamon: Adds warm, aromatic spice to deepen the flavor.
- Ground nutmeg: Enhances the spice profile with its subtly sweet, nutty overtones.
- Sea salt: Balances the sweetness and intensifies all the other flavors.
- Maple syrup: Adds natural sweetness with rich, caramel notes.
- Coconut oil, melted: Ensures moisture and lends a delicate tropical hint.
- Flaxseed meal: Acts as a plant-based binder, giving structure and a boost of omega-3s.
- Unsweetened applesauce: Reinforces moisture while keeping added sugar low.
- Vanilla extract: Brings a warm, fragrant sweetness to round out the flavors.
- Shredded carrots: The star ingredient, providing natural sweetness, color, and texture.
- Chopped walnuts (optional): Adds delightful crunch and complements the carrot’s sweetness.
How to Make Vegan Carrot Cake Bars Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C) and lining a 9×9-inch baking pan with parchment paper for easy removal and cleanup. This simple step ensures that your bars bake evenly and come out perfectly intact when sliced.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and sea salt. This combination forms the flavorful foundation that infuses every bite with warmth and just the right amount of rise and texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract. This blend will add moisture, sweetness, and binding power while keeping the bars entirely plant-based.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir gently but thoroughly until the batter comes together in a harmonious mix. It should be thick but spreadable, ready to embrace the shredded carrots and walnuts.
Step 5: Fold in Carrots and Walnuts
Gently fold in the shredded carrots and optional chopped walnuts, ensuring even distribution. The carrots provide that classic carrot cake character, while the walnuts add a pleasing crunch that elevates every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. This step is crucial to baking bars that are moist yet fully set.
Step 7: Cool Before Serving
Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cooling lets them firm up for easier slicing and lets the flavors meld beautifully for the ultimate Vegan Carrot Cake Bars Recipe experience.
How to Serve Vegan Carrot Cake Bars Recipe
Garnishes
Once your bars are cooled and sliced, consider topping them with a light dusting of cinnamon or a drizzle of vegan cream cheese frosting for a classic touch. Toasted coconut flakes or a sprinkle of chopped walnuts can add an inviting visual and textural boost.
Side Dishes
These bars pair wonderfully with a hot cup of chai tea or your favorite plant-based milk latte to complement the spices and offer a soothing break. A fresh fruit salad on the side can add vibrant juiciness and balance out the dense richness.
Creative Ways to Present
For a festive twist, serve these bars as part of a dessert platter alongside vegan chocolate truffles and fresh berries. Alternatively, pack them individually for a convenient snack or breakfast on the go, wrapped up with a pretty ribbon for thoughtful gifting.
Make Ahead and Storage
Storing Leftovers
Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This keeps them fresh and maintains their wonderfully tender texture without becoming dry.
Freezing
For longer storage, freeze the bars by placing parchment-lined slices in a single layer inside a freezer-safe container or bag. They freeze beautifully for up to 3 months and thaw quickly at room temperature or in the fridge.
Reheating
If you prefer warm bars, gently reheat slices in the microwave for about 15–20 seconds or in a toaster oven until slightly warm but not dry. This refreshes the texture and enhances that freshly baked coziness.
FAQs
Can I use a different flour instead of almond flour?
Almond flour provides a unique moistness and subtle nuttiness crucial to this recipe, but you can experiment with oat or whole wheat flour if you prefer. Keep in mind the texture may vary, and adjustments in wet ingredients might be necessary.
Are walnuts necessary for the recipe?
Walnuts are optional but highly recommended if you enjoy a little crunch and extra flavor complexity. Feel free to swap them with pecans or sunflower seeds for a nut-free variation.
How can I make these bars gluten-free?
This Vegan Carrot Cake Bars Recipe is naturally gluten-free due to the use of almond flour. Just be sure your baking soda and other ingredients are certified gluten-free if you have sensitivities.
What can I substitute for maple syrup?
If you don’t have maple syrup on hand, agave nectar, coconut nectar, or brown rice syrup can work well to maintain the natural sweetness and moisture balance.
Can I add raisins or shredded coconut?
Absolutely! Raisins add a delightful chewiness, and shredded coconut gives a lovely tropical hint that complements the spices perfectly. Add about 1/4 cup when folding in the carrots and nuts.
Final Thoughts
I cannot recommend this Vegan Carrot Cake Bars Recipe enough for anyone seeking wholesome, flavorful treats that feel indulgent yet good for you. With its effortless preparation and delicious outcome, it has quickly become a staple to share with friends and family. So grab your ingredients, embrace the cozy aromas, and enjoy every bite of these delightful bars—your taste buds will thank you!
Print
Vegan Carrot Cake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these moist and flavorful Vegan Carrot Cake Bars, made with nutrient-rich almond flour, natural sweeteners like maple syrup and applesauce, and spiced with cinnamon and nutmeg. These bars are a perfect healthy treat for any time of day, featuring shredded carrots and optional walnuts for added texture and nutrition. Simple to prepare and baked to perfection, they offer a wholesome, dairy-free, and egg-free dessert option.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons flaxseed meal
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix dry ingredients: In a large bowl, combine almond flour, baking soda, ground cinnamon, ground nutmeg, and sea salt, stirring well to evenly distribute the spices and leavening agent.
- Whisk wet ingredients: In a separate bowl, whisk together maple syrup, melted coconut oil, flaxseed meal, unsweetened applesauce, and vanilla extract until fully combined and smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry mixture and stir thoroughly until a consistent batter forms without lumps.
- Add shredded carrots and walnuts: Gently fold in the shredded carrots and chopped walnuts if using, ensuring even distribution throughout the batter.
- Transfer to pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula for uniform thickness.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the bars comes out clean, indicating that they are fully baked.
- Cool and serve: Allow the carrot cake bars to cool completely in the pan to set properly before slicing into squares and serving.
Notes
- For a nuttier flavor, toast the walnuts before adding them to the batter.
- Ensure carrots are finely shredded to blend well and add moisture.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen individually wrapped for up to 3 months.
- For a sweeter taste, drizzle additional maple syrup on top before serving.
