Spring baking calls for bright flavors and desserts that feel light yet satisfying. My Healthy Almond Flour Carrot Cake Bars are perfect for the season. Soft, warmly spiced, and naturally sweetened, they make a beautiful addition to any spring table.
With fresh shredded carrots, almond flour, and maple syrup, my carrot cake bars have the classic flavor everyone loves while staying gluten free and refined sugar free. Topped with a cream cheese frosting sweetened with monk fruit, they are perfect for Easter brunch, spring gatherings, or simply enjoying with a cup of coffee on a sunny afternoon. The base of my carrot cake bars is dairy free, so if you are dairy free you can simply swap the frosting for your favorite dairy free option. The cake base itself is also paleo friendly.
Be sure to try my Almond Flour Orange Muffins as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Avocado Oil?
When it comes to healthy baking oils, avocado oil is a standout choice, and for this recipe, I used La Tourangelle Avocado Oil. La Tourangelle is known for its high-quality, cold-pressed oils, and their avocado oil is no exception. It’s rich in monounsaturated fats, which support heart health, and full of antioxidants and vitamin E, both of which help fight oxidative stress. One of the things I love most about La Tourangelle’s avocado oil is that it’s stored in a tin rather than a plastic bottle, which helps preserve its freshness and maintain its high quality. The neutral flavor of avocado oil allows the spices and sweetness of the cake to shine, without being overpowering. Plus, its high smoke point makes it ideal for baking at higher temperatures, so it retains all of its beneficial properties. La Tourangelle is kindly sponsoring this post, and I highly recommend their avocado oil for any of your baking and cooking needs.
Why Choose Almond Flour?
Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.
Gluten-Free and Refined Sugar-Free
This carrot cake is naturally gluten-free thanks to the use of almond flour, which lends the cake a light, moist texture. Almond flour is also packed with protein and healthy fats, making it a nutrient-dense option for anyone avoiding gluten or looking to enjoy a healthier alternative. To sweeten this cake, I’ve used maple syrup, a natural sweetener that’s lower on the glycemic index than refined sugars, making it a better option for keeping blood sugar levels steady.
A Healthier Twist on a Classic Favorite
While this cake is healthier than your traditional carrot cake, it still offers all the familiar flavors you love. Grated carrots provide natural sweetness and a boost of vitamin A, while a blend of cinnamon and nutmeg adds warmth and spice. The result is a moist, tender cake with just the right amount of sweetness and spice.
For the frosting, I did go all out with a cream cheese frosting, but you can adjust as you please!
Equipment You’ll Need
11×7 baking dish
Mixing bowls (one large, one medium)
Whisk
Rubber spatula
Handheld mixer for frosting
Measuring cups and spoons
Box grater or food processor for shredding carrots
Ingredients:
For the Carrot Cake Bars
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 eggs
- 1/4 cup maple syrup
- 1/3 cup avocado oil
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded carrots (finely grated!!)
For the Frosting
- 4 oz cream cheese, softened
- 2 tablespoons grass fed butter, softened
- 2 tablespoons powdered monk fruit sweetener
- 1 to 2 tablespoons almond milk (as needed)
Instructions
- Preheat your oven to 350°F. Lightly spray an 11×7 baking dish with avocado oil to prevent sticking.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate medium bowl, whisk together the eggs, maple syrup, avocado oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently mix until just combined and smooth. Avoid over mixing.
- Fold in the shredded carrots until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bars to cool for about 30 minutes before frosting.
- To make the frosting, whip together the cream cheese, butter, and powdered monk fruit with a handheld mixer until smooth.
- Add almond milk one tablespoon at a time until the frosting reaches your desired creamy consistency.
- Spread the frosting evenly over the cooled bars. Slice into 15 bars and serve.
If You Are Dairy Free
If you are dairy free, you can easily make this cake dairy free by making a dairy free frosting. The cake recipe itself is dairy free.
Dietary Information
My carrot cake bars are naturally gluten free thanks to almond flour and tapioca flour. They are also refined sugar free since maple syrup and monk fruit sweetener provide the sweetness.
To make them dairy free, simply use dairy free cream cheese and butter for the frosting.
Tips or Variations
Finely shredded carrots work best because they blend smoothly into the batter and help keep the bars moist.
For extra texture, you can fold in chopped walnuts or pecans before baking.
If you enjoy a little extra sweetness and chew, a small handful of raisins makes a great addition.
Store leftover bars in an airtight container in the refrigerator for up to four days.
Serving Suggestions
My carrot cake bars are perfect for Easter brunch, spring baby showers, or weekend baking. Serve them slightly chilled or at room temperature.
They pair wonderfully with coffee, a latte, or a warm cup of chai tea. For a spring dessert platter, serve alongside fresh berries or fruit salad.
Fun Fact
Carrots add natural moisture and sweetness to baked goods, which is why carrot cake tends to stay soft and tender even days after baking.
FAQs
Can I make these ahead of time?
Yes. My carrot cake bars store very well in the refrigerator and can easily be made a day ahead.
Why use almond flour in carrot cake bars?
Almond flour gives the bars a soft, tender texture while keeping the recipe naturally gluten free.
How should I store them?
Because of the cream cheese frosting, store them in the refrigerator in a sealed container.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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I hope you enjoy my healthy carrot cake bars. If you make them, let me know how they turn out in the comments!
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Almond Flour Carrot Cake Bars
Description
Spring baking calls for bright flavors and desserts that feel light yet satisfying. My Healthy Almond Flour Carrot Cake Bars are perfect for the season. Soft, warmly spiced, and naturally sweetened, they make a beautiful addition to any spring table.
Ingredients
Cake Base:
Cream Cheese Frosting:
Instructions
-
Preheat your oven to 350°F. Lightly spray an 11x7 baking dish with avocado oil to prevent sticking.
-
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
-
In a separate medium bowl, whisk together the eggs, maple syrup, avocado oil, and vanilla extract until smooth.
-
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently mix until just combined and smooth. Avoid over mixing.
-
Fold in the shredded carrots until evenly distributed.
-
Pour the batter into the prepared baking dish and spread evenly.
-
Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
-
Allow the bars to cool for about 30 minutes before frosting.
-
To make the frosting, whip together the cream cheese, butter, and powdered monk fruit with a handheld mixer until smooth.
-
Add almond milk one tablespoon at a time until the frosting reaches your desired creamy consistency.
-
Spread the frosting evenly over the cooled bars. Slice into 15 bars and serve.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.
