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:
- Preheat oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil or parchment paper and spray with nonstick spray.
- In a large bowl cream the butter and both sugar substitutes until fluffy. Then beat in vanilla and eggs.
- In a separate bowl, combine all dry ingredients except carrots and pecans. Add the dry ingredients to the wet ingredients.
- Stir in carrots and chopped pecans.
- Pour batter into the prepared pan and bake for 30-35 minutes.
- 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.
- 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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