Makes these healthier carrot cake bars for a yummy Easter treat! Option to make the icing sugar free by using Lakanto monk fruit powdered sugar. I like to use Miyokos butter and Bob’s Red Mill organic oat flour.
Gluten Free and Vegan Carrot Cake Bars
Ingredients
Carrot Cake
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 2 flax eggs 2 tbsp of flax seeds mixed with 6 tbsp water
- 1/2 cup apple sauce
- 1 tsp vanilla
- 1/2 cup non dairy milk
- 1/2 cup water
- 2 cup oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup grated carrot
- 1/2 cup chopped pecans
Icing
- 1 package of softened vegan butter
- 2.5 cups powdered sugar
Instructions
- In a medium bowl, mix coconut oil, coconut sugar, flax eggs, apple sauce vanilla, milk and water
- Slowly mix in gf flour baking powder, salt and cinnamon
- Once combined, add to a blender with grated carrots, and blend for a few seconds until smooth
- Fold in chopped pecans
- Pour into a 8*8 parchment lined pan and bake at 350 for 25 minutes or until cooked through
- Beat butter with a handheld mixer and slowly add in powdered sugar until a smooth icing forms
- Let cake cool completely
- Add icing and top with extra chopped pecans and cinnamon
