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Healthy Carrot Cake Bars

These moist and flavorful carrot cake bars are made healthier with ripe bananas and coconut oil, making them a guilt-free treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 flax eggs Mix 2 tablespoons of ground flax meal with 6 tablespoons of water; let it sit for about 5 minutes to thicken. For vegan binding.
  • 1 cup Mashed Banana About 2-3 ripe bananas.
  • 1 cup Shredded Carrot Finely grated for softer texture.
  • 1/4 cup Coconut Oil Melted; refined for milder flavor.
  • 1 teaspoon Vanilla Extract Pure is best for maximum flavor.
  • 1/4 cup Coconut Flour Finely milled for best consistency.
  • 1/4 cup Tapioca Flour Acts as a binder.
  • 2 teaspoons Baking Powder For rise.
  • 1 teaspoon Cinnamon Ground; fresh gives the best aroma.
  • 1/4 teaspoon Nutmeg Adds warm depth of flavor.
  • 1/4 teaspoon Salt Balances sweetness.
For the Frosting
  • 1/3 cup Palm Shortening Melted; for creamy consistency.
  • 2 tablespoons Maple Syrup Natural sweetener.
  • 3 tablespoons Tapioca Flour For frosting consistency.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking dish with parchment paper.
  2. In a small bowl, mix the ground flax seeds with water and let it sit for about 5 minutes to form a gel-like consistency.
  3. In a large mixing bowl, mash the bananas until smooth.
  4. Add the shredded carrot, melted coconut oil, vanilla extract, and flax eggs to the mashed banana. Mix well.
  5. In another bowl, combine coconut flour, tapioca flour, baking powder, cinnamon, nutmeg, and salt. Stir this mixture into the banana mixture until fully combined.
Baking
  1. Pour the batter into the lined baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and allow the bars to cool in the pan to room temperature.
Frosting
  1. In a small bowl, whisk together the melted palm shortening, maple syrup, and vanilla. Gradually add the tapioca flour until you achieve a smooth consistency.
  2. Spread the frosting over the cooled bars and chill for 10-20 minutes to let the frosting set.
  3. Cut into 16 squares and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for 1-2 months. Customize with nuts, raisins, or chocolate chips.