Healthier Carrot Cake Bars
Carrot cake will always be one of my favorite desserts ever. If you aren't feeling like making a whole cake these bars are perfect. They are ultra fluffy with a delicious vanilla frosting. I kept it simple with just carrots and spices but feel free to add chopped nuts, raisins, coconut, etc.
Let’s start with the key ingredients that make these carrot cake bars come to life:
Applesauce: This humble ingredient serves as a fantastic substitute for butter or eggs, keeping the cake moist and adding a subtle sweetness. Applesauce also provides a bit of fruitiness, making each bite more dynamic.
Oil: For the perfect texture, a neutral oil (like vegetable, avocado or canola oil) is used. It ensures the cake remains tender and light without adding any overpowering flavors.
Maple Syrup: A natural sweetener that pairs wonderfully with the other flavors in the cake. Maple syrup gives the cake a unique sweetness with just a hint of earthiness, enhancing the overall flavor.
Nondairy Milk: Any plant-based milk works for this recipe—almond, oat, or soy milk all provide the perfect creamy base. The milk adds moisture to the cake without interfering with the other flavors.
Vanilla Paste (or Extract): Vanilla is a classic addition to most cakes, and it works beautifully here. It adds a warm, aromatic flavor that balances out the richness of the chocolate chips.
Baking Powder & Baking Soda: These leavening agents are key to achieving a light and fluffy cake. They help the cake rise, creating that perfect airy texture you want in every bite.
All-purpose Flour: The base of any cake, all-purpose flour provides structure. You can easily swap this out for a gluten-free version if needed, but regular all-purpose flour works perfectly for a soft, tender crumb.
No cake is complete without a little something extra, and that’s where the frosting comes in. The frosting is the perfect complement to the carrot cake. I used a store-bought vanilla frosting but any frosting will work.
These carrot cake bars with frosting are the perfect balance of rich, light, fluffy cake. The applesauce and maple syrup ensure it's moist and subtly sweet, while the frosting adds an indulgent finish. It's the kind of dessert that’s sure to be devoured quickly—whether you're sharing it with friends or enjoying it solo with a cup of coffee or tea.
Next time you're craving something sweet, these carrot cake bars might just be the perfect treat to bake. Enjoy!
Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.
Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).
Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.
All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.
Applesauce:If you are looking to substitute this, you can try mashed banana, pumpkin, or mashed sweet potato. I wouldn’t recommend substituting as I find applesauce has the most neutral taste of them all.
Ingredients:
Applesauce
Oil
Maple syrup
Nondairy milk
Vanilla paste (or vanilla extract)
Baking powder
Baking soda
All-purpose flour
Cinnamon
Ginger (optional)
Cloves (optional)
Shredded carrots
Frosting
Recipe:
1 cup applesauce
½ cup oil
1/3 cup maple syrup
¼ cup nondairy milk
1 teaspoon vanilla paste
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 cup carrots (shredded)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray. Set aside.
2. In a large mixing bowl combine the applesauce, oil, maple syrup, nondairy milk, and vanilla paste.
3. Add in the baking powder, baking soda, flour, and spices. Stir until a batter forms. Fold in the shredded carrots.
4. Transfer the batter to the loaf pan.
5. Bake for 45-55 minutes or until a toothpick comes out clean.
Allow to completely cool before adding frosting. To make the glaze, combine the powdered sugar and cacao powder. Slowly add in the nondairy milk. Continue to stir until desired consistency is reached. Pour over cake.
Be sure to store the cake in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!