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Friday Foodspiration: Carrot Cake Bars

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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 and without the added sugar, white flour, or dried fruit you can be happy with this Easter “treat” on a holiday or anytime.

Gluten free, grain free, lactose free, sugar free.

Ingredients:

Cake

  • 1 cup Lactose Free 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 Lactose Free 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 13x9 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.

By lining the baking pan with foil or parchment paper, you can lift the bars out of the pan to cool and easily slice into squares.

By lining the baking pan with foil or parchment paper, you can lift the bars out of the pan to cool and easily slice into squares.