Sugar Free Carrot Cake Bars

Sugar Free Carrot Cake Bars are a perfect dessert idea that most everyone can agree upon.

Made with shredded carrots and almond flour, these bars are incredibly moist and full of delicious carrot and nutty flavors. 

What makes Carrot Cake Bars so good?

 
Carrot cake bars are conveniently sized carrot cakes that are incredibly moist and full of sweet carrot flavor along with the flavors of the warm spices that are added.

I like that these tasty bars are flavored with carrots and sweetened without sugar.
 

Did you try my Sugar Free Carrot Cake?

That carrot cake recipe is a popular sugar free version of a traditional carrot cake.
This carrot cake bar recipe also has flour alternatives that are friendly to other diets.

This recipe uses two different kinds of flour. We are using Almond Flour and Coconut Flour to make these cookies.

What you need to make carrot cake bars.

• Carrots- shredded.
• Coconut Flour-
• Almond Flour-
• Baking powder-
• Ground Ginger-
• Cinnamon-
• Ground Nutmeg-
• Butter- softened to room temperature.
• Sugar Alternative- Please use a granular sugar alternative that measures 1:1 with sugar and that can be baked with.
• Eggs- Room temperature.
• Vanilla Extract-
• Optional, chopped nuts and/or frosting.

 

How to make Carrot Cake Bars

  These cake bars are baked in a rectangular rimmed baking pan or sheet.

1. Shred the carrots and allow them to sit on a clean kitchen towel or stack of paper towels. Then preheat the oven to 350 and prep a rectangular rectangular rimmed baking pan or sheet with parchment paper that overhangs the edges of the baking sheet.
2. In a medium bowl, use a whisk or a fork to mix together the Coconut Flour, Almond Flour, Baking Powder, Ground Ginger, Ground Cinnamon, and Ground Nutmeg .
3. Next, in a mixing bowl, beat together the butter with the sugar alternative until creamy. Then mix in the eggs and the vanilla extract.
4. Slowly add the dry ingredients from the first bowl to the second bowl and mix until just combined. You can fold in any nuts or other ingredients at this time.
5. Bake for 25-30 minutes or until the edges begin to brown and a toothpick comes out clean. Allow the cake to cool before frosting and cutting into bars. I recommend refrigerating before serving.

Frosting these carrot cake bars while recommended, is optional.
You can find sugar free and keto low carb frosting recipes here.

Tips for making the best carrot cake bars.

This recipe calls for shredded carrots.
I like to allow my freshly shredded carrots to sit on a stack of paper towels for a bit to allow the liquid to drain.

More helpful tips.

1. Topping these carrot cake bars with a cream cheese frosting helps to offset the taste of the cake. Feel free to omit the frosting if you are good with just the cake bars alone.
2. Adding additional food such as nuts or dried fruit can give these cake bars a nice crunchy element. I like walnuts or raisins (sparingly for keto).
3. Feel free to top this cake with sprinkles. You can find sugar free sprinkles here.

How to store carrot cake bars.

These bars should be stored in an airtight container refrigerated. If properly stored, they should keep for up to a week refrigerated or a couple of months frozen.
 

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