Vegan Carrot Cake Bars

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
Wet Ingredients⁠
  • 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 ⁠
⁠ To Fold In⁠
  • 2 cups grated carrot⁠
  • 1/2 cup chopped pecans⁠
⁠ Frosting⁠ Topping: Let’s Do Organic Toasted Coconut Flakes⁠


  1. Start by grating 2 cups carrots & chopping 1/2 cup pecans.⁠
  2. In a bowl, combine all of the dry ingredients & mix well. ⁠
  3. In a separate bowl, combine the wet ingredients & mix.⁠
  4. Add in the wet ingredients to the dry and combine. Fold in the carrots and pecans. ⁠
  5. Line your baking dish with parchment paper and lightly grease with coconut oil. ⁠
  6. 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. ⁠
  7. Note- make sure to chill the coconut cream overnight in the refrigerator before using. Scoop out the solid part that forms at the top.⁠
  8. 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. ⁠
  9. Cut up the cake and enjoy!? Store it in an airtight container in the fridge for 5-6 days.
Recipe by Gaby of @veggieworldrecipes