Sugar Free Carrot Cake Bars

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

I like that this recipe is friendly is to keto low carbohydrate as well as gluten free diets too!
 

Sugar Free Carrot Cake Bars

 
This is a recipe for carrot cake dessert bars.

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.

You may be wondering is carrot cake better than chocolate cake.

If you have never tried carrot cake then you should know that there really is no comparison as both cakes are good in their own way. While chocolate cake may be rich and decadent, carrot cake is more about the subtle carrot flavor with spices.

These carrot cake bars can easily be frosted like a standard carrot cake.

Cream cheese based frosting is the usual choice for carrot cake.
You can find my recipes for:
 

• Stevia Cream Cheese Frosting here,
• 5 Ingredient Sugar Free Cream Cheese Frosting here,
• Sugar Free Greek Yogurt Frosting here,
• Sugar Free Pudding and Cream Cheese Frosting here.

 

People ask can you substitute flour for coconut flour?

Coconut flour is made from a process of baking coconut meat, that has been separated from the milk, and then grounding it into 'flour'. Because of its consistency, coconut flour can be used in recipes that may call for all purpose flour.

The good news about coconut flour is that it is plant based and friendly to Gluten Free, Vegan, Paleo, Keto and Organic recipes.

Coconut flour is also high in fiber and healthy fats as well as having protein in it. Unlike some other flour alternatives, coconut flour is not measured 1:1 with other flours.

 

Here are some tips for making 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.
 

Here are some similar recipes that you may also like.

 

• Sugar Free Chocolate Chunk Mug Cake
• Easy Keto Sugar Free Key Lime Pie
• Sugar Free Banana Bread
• Low Carb Keto Tiramisu in a Jar
• Sugar Free Biscotti Recipe
• Keto Low Carb Flatbread
• Sugar Free Peanut Butter and Banana Muffins
• Keto Low Carb Waffles
• Sugar Free Low Carb Chocolate Cake

 

Keep up to date with my recipes

 

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

 

About this recipe for sugar free cake bars.

This is a no added sugar version of carrot cake bars.
It is made using both coconut flour and almond flour.
These cake bars are baked in a rectangular rimmed baking pan or sheet.

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

 

Ingredients needed to make carrot cake bars.

• Carrots- 2 cups shredded.
• Coconut Flour- 3 tablespoons.
• Almond Flour- 2 ½ cups.
• Baking powder- 2 teaspoons.
• Ground Ginger- ½ teaspoon.
• Cinnamon- 2 teaspoons.
• Ground Nutmeg- ¼ teaspoon.
• Butter- ¾ cup, softened to room temperature.
• Sugar Alternative- ½ cup. Please use a granular sugar alternative that measures 1:1 with sugar and that can be baked with.
• Eggs- 4, also at room temperature.
• Vanilla Extract- 1 ½ teaspoons.
• Optional, chopped nuts and/or frosting.

 

How to make Sugar Free Carrot Cake Bars

 

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.

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 .

Next, in a mixing bowl, beat together the butter with the sugar alternative until creamy. Then mix in the eggs and the vanilla extract.

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.

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.

 

The Recipe Card for Sugar Free Carrot Cake Bars

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Sugar Free Carrot Cake Bars, a tasty keto low carb and gluten free diet friendly dessert recipe that has no added sugar.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.