Vegan Coconut Carrot Cake Bars Made with Let's Do Organic Toasted Coconut Flakes by @veggieworldrecipes
If you love carrot cake, then you will love this healthier version of Carrot Cake Bars!
These bars have a moist and fluffy texture and are topping with coconut cream frosting and toasted coconut flakes for added crunch and flavor!
These bars are made totally vegan and gluten-free as they're made with oat flour and gluten-free all purpose flour!
The extra creamy and fluffy frosting is made dairy-free with Native Forest Organic Simple Coconut Cream!
Get the recipe below for this perfect spring treat!
Vegan Carrot Cake Bars
Ingredients: Dry Ingredients
- 1 cup oat flour
- 1 cup gluten free baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 3/4 cup applesauce
- 1/3 cup melted Native Forest Organic Virgin Coconut Oil
- 1/2 tbsp vanilla
- 2 flax eggs (2 tbsp ground flax & 4 tbsp water)
- 1 cup dairy free milk
- 2 cups grated carrot
- 1/2 cup chopped pecans
- 3/4 cup Native Forest Organic Simple Coconut Cream
- 1/3 cup powdered sugar
- 1/4 tsp vanilla
- dash of salt
Directions
- Start by grating 2 cups carrots & chopping 1/2 cup pecans.
- In a bowl, combine all of the dry ingredients & mix well.
- In a separate bowl, combine the wet ingredients & mix.
- Add in the wet ingredients to the dry and combine. Fold in the carrots and pecans.
- Line your baking dish with parchment paper and lightly grease with coconut oil.
- Pour the batter in the dish. Bake the cake for 50-55 minutes at 350*F/ 175*C. While the cake is baking, create the frosting.
- Note- make sure to chill the coconut cream overnight in the refrigerator before using. Scoop out the solid part that forms at the top.
- To create the frosting, whisk the coconut cream, powdered sugar, vanilla & salt. Once the cake has completely* cooled, add the frosting to the top of the cake. Top with the coconut chips.
- Cut up the cake and enjoy!? Store it in an airtight container in the fridge for 5-6 days.
