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Vegan Carrot Cake Bars
RECIPE BY ARISHA FROM @wakeupandkale
These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!
PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins
SERVINGS: 12 squares
INGREDIENTS:
- 1 cup oat flour
- 1 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup shredded carrots
- 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp Water)
- 1/2 cups applesauce
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup chopped pecans
Frosting Ingredients:
- 1 cup raw cashews (soaked overnight or in hot water for 2 hours)
- 1/4 cup almond milk
- 2 Tbsp melted coconut oil
- 3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
INSTRUCTIONS:
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Preheat oven to 350F and grease and line an 8x8 baking pan.
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For flax egg, combine 2tbsp ground flaxseed with 5tbsp water. Let sit 5minutes to "gel."
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In a large bowl, combine all dry ingredients except carrots and pecans.
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Add in shredded carrots and toss to coat.
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Pour in all wet ingredients, including flax egg, and stir until just combined.
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Fold in chopped pecans.
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Transfer batter to baking pan and bake for 35-38 minutes. Let cool completelybefore frosting.
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For frosting: blend soaked & drained cashews with all ingredients in a blenderuntil smooth. Place in the fridge for at least 30 minutes to thicken.
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Spread frosting over cooled cake, slice and enjoy! Store in an airtight containerin the fridge.
Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle.
Explore more @wakeupandkale / wakeupandkale.com