Friday Foodspiration: Carrot Cake Bars

Carrot cake is a favorite Spring treat, but always seemed too time consuming and complicated. This bar version takes no time at all (as long as you have a food processor to finely grate the carrots).

Cutting them into small squares makes portion control easier than having a whole cake sitting in my kitchen. In addition, no added sugar, white flour, or dried fruit – I can enjoy this typical Easter “treat” anytime this spring.

Gluten Free. Grain Free. Dairy Free. Sugar Free. .

Ingredients:

Cake

• 1 cup Vegan Butter or Coconut Oil, softened

• 1/2 cup Swerve Brown Sugar Substitute

• 1 cup Granulated Swerve Sweetener

• 1 tsp Vanilla Extract

• 5 eggs, at room temperature

• 1 cups Almond Flour

• 2 1/2 tsp Baking Powder

• 1/2 tsp Sea Salt

• 2 tbs Cinnamon

• 2 tsp Ground Ginger

• 1/2 tsp Ground Nutmeg

• 2 cups Carrots, finely grated

• 1 cup Pecans, roughly chopped

Frosting

• 8 ounces Vegan Cream Cheese

• 1 cup Swerve Powdered Sugar

• 1 tsp Vanilla Extract

• 1/4 cup Coconut Milk

Instructions:

1. Preheat oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil or parchment paper and spray with nonstick spray.

2. In a large bowl cream the butter and both sugar substitutes until fluffy. Then beat in vanilla and eggs.

3. In a separate bowl, combine all dry ingredients except carrots and pecans. Add the dry ingredients to the wet ingredients.

4. Stir in carrots and chopped pecans.

5. Pour batter into the prepared pan and bake for 30-35 minutes.

6. Meanwhile, combine the ingredients for the frosting with an electric mixer until well combined. Add more powdered Swerve or milk alternative to reach desired consistency.

7. All the cake to cool about 10 minutes before transferring to a wire rack. Allow the cake to cool completely before frosting. Top with additional toasted pecans after frosting if desired.

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