- 1 cup shredded carrot (200g)
- 1/2 cup applesauce or crushed pineapple or mashed banana
- 1/4 cup oil or additional applesauce for fat free
- 2 tsp vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups flour (See above for a keto version)
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sugar or packed coconut sugar or xylitol
- 1 pinch ground ginger and cloves (optional)
- 1/4 cup raisins (optional)
- 1 handful shredded coconut, crushed walnuts or pecans (optional)
- 1 recipe cream cheese frosting above, or your favorite frosting or toppings
To make carrot cake bars, first preheat the oven to 350 F. Grease an 8 inch square pan or line the bottom with parchment paper. If you prefer thinner bars, use a sheet pan or 9 x 13 inch baking pan. Stir all ingredients in a large bowl until just evenly mixed. Spread into the pan. Bake 30 minutes in an 8 inch pan or 15 minutes on a sheet pan. The bars are done when a toothpick inserted into the center comes out mostly clean. Let cool fully before frosting. Loosely cover the pan with a towel and refrigerate. If you can wait, the taste and texture are even better the next day. After a day, store leftovers covered in the refrigerator or freezer for best freshness. View Nutrition Facts
Serving: 1slice | Calories: 120kcal | Carbohydrates: 20.4g | Protein: 2.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 100mg | Fiber: 2.2g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg