Enjoy the deliciously sweet and spicy taste of carrot cake this holiday season with these Healthy Carrot Cake Bars. Just 30 minutes in the oven is all you need for this tasty dessert!
This post was originally published in 2021 and has since been republished with new content.
Table of Contents
About these bars
If you've been around for awhile, you know all about Jojo's Carrot Cake. It's my mom's recipe, and it's the best classic carrot cake EVER. And these Healthy Carrot Cake Bars are a healthier version for all my carrot cake lovers out there!
Instead of sweetening these bars with loads of added sugars, this recipe uses a little bit of pure maple syrup. There's also no oil thanks to some applesauce. Bake to perfection in just under 30 minutes! These bars are also grain free and dairy free.
If you want to spruce up your Healthier Carrot Cake Bars, I've also included instructions for a deliciously sweet cream cheese icing. Just note that the icing, however, is not dairy or grain free. You might like this Pumpkin Carrot Cake, too!
If your on the hunt for more healthy sweets, also try these Healthy Peanut Butter Truffles, this Low Sugar Pumpkin Bread, or this macro friendly Eclair Refrigerator Cake.
Recipe Ingredients
For the bars:
- Maple Syrup: This is such a great sweetener if you want to use less refined sugar.
- Applesauce: We're using this in place of oil for a healthier swap!
- Nut Milk: You could use regular milk, but keep in mind that the bars will no longer be dairy free.
- Ground Cinnamon and Nutmeg: These spices with carrots are such a delicious combo!
- Carrots: I recommend shredding whole carrots rather than using pre-shredded carrots. Pre-shredded lack in moisture and will mess with the bar's texture.
- Pecans: Or walnuts. Nuts in traditional carrot cake can be controversial. Free to omit these if you don't like them, but I think they add such great flavor and crunch.
- Flour: I used cassava flour, which if you're not avoiding gluten, you can use a one-to-one ratio with all-purpose flour. I've not tried alternatives, but I've gotten feedback that almond flour and oat flour both work decently well, too.
For the frosting:
- Cream Cheese: This will be the base of our simple cream cheese frosting. Cream cheese is CLASSIC with carrot cake.
- Yogurt: I used Two Good Vanilla Yogurt. Helps you reach your daily values of necessary protein!
- Powdered Sugar: This will sweeten up our cream cheese and yogurt mixture and give it a fluffy texture.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F and line a 9x9 square pan with parchment paper and spray with cooking spray.
2. In a large bowl, beat together brown sugar, maple syrup, nut milk, applesauce, vanilla extract, and eggs. Your batter is going to be very wet.
3. Using a cheese grater or food processor, shred carrots. I highly advise against using pre-shredded carrots in this recipe. Fold shredded carrots into the batter with a rubber spatula or mixing spoon. Then add the rest of the dry ingredients in with the wet ingredients. Beat until thoroughly mixed.
4. Pour batter into the baking pan and sprinkle with pecans.
5. Bake carrot cake bars for 30-35 minutes or until a toothpick inserted in the center comes out clean. You can also use a fork or a knife in place of the toothpick.
6. While the bars are baking, gather frosting ingredients in a medium bowl (add a squeeze of lemon juice or lemon zest if you like a brighter, citrusy frosting). Then, using a hand mixer, beat everything together. Set aside.
7. Remove bars from the oven when the top is golden brown and let cool for 10-15 minutes. Top with icing and serve!
Pro Tip
Do NOT use pre-shredded carrots! Fresh grated carrots are essential for these bars. Pre-shredded carrots are too thick and won’t release moisture properly during the baking process.
Recipe FAQs
If the carrot cake bars have frosting on them, they will need to be stored in the refrigerator, if they're unfrosted they can remain on the counter. Keep these healthy bars in an airtight container for up to 1 week.
You can also freeze these healthy dessert bars. I suggest wrapping individually and adding to a freezer bag. Let thaw at room temperature before enjoying.
I definitely recommend using both. It’s a texture thing. By using only one or the other, you won’t achieve the moist fluffy texture that makes these bars so delicious. If you want to avoid the refined sugar, swap the brown sugar for coconut sugar or a Stevia alternative. Don’t forget this recipe is carrot CAKE so it is supposed to be a little sweet 🙂
You could use walnuts, toasted coconut flakes, your favorite granola, or a caramel glaze. If you don't want to do icing, you could also use Greek yogurt and add a sprinkle of cinnamon.
Serving Suggestions
With such wholesome ingredients, this carrot cake bars recipe is the perfect snack paired with this Butternut Squash Smoothie, which has similar warm spices. Or make it for an Easter Brunch alongside this Healthy Frittata, some Crispy Breakfast Potatoes, and a Rosé Spritz for funzies.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Healthy Carrot Cake Bars Recipe
Equipment
- 9x9 square pan
- Hand Mixer
- Cheese grater or food processor
- Mixing bowls
- Wooden spoon or rubber spatula
- parchment paper
- Measuring cups and spoons
Ingredients
For the bars
- cooking spray
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup nut milk
- ½ cup applesauce
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup carrots, freshly shredded
- ¼ cup pecans, additional for topping
- 1¾ cup cassava flour
For the frosting
- 4 oz cream cheese
- 5.3 oz Two Good vanilla yogurt, one serving
- ½ cup powdered sugar
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F.
- Line a 9x9 pan with parchment paper and spray with cooking spray.
- In a mixing bowl, beat together brown sugar, maple syrup, nut milk, applesauce, vanilla extract, and eggs. Your batter is going to be very wet.
- Using a cheese grater or food processor, shred carrots. I highly advise against using pre-shredded carrots in this recipe.
- Fold shredded carrots into the batter with a rubber spatula or mixing spoon.
- Next, add the rest of the dry ingredients. Beat until thoroughly mixed.
- Pour batter into the pan and sprinkle with pecans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. You can also use a fork or a knife in place of the toothpick.
- While the bars are baking, gather frosting ingredients in a mixing bowl. Then, using a hand mixer, beat everything together. Set aside.
- Remove bars from the oven when cooked and let cool for 10-15 minutes. Top with icing and serve!
Nutrition
Notes
other recipes that are perfect for Brunch...
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find HEALTHIER CARROT CAKE BARS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Michelle McDowell says
Gonna have to try this! My carrot cake is a top requested dessert but this would be a great alternative
Courtney Paige says
These are soooo good! I love them.
Sydney Van Acker says
i make these at least once a month. Healthier does not mean they lack in flavor whatsoever!
Rebecca says
I loved this! I had some cassava flour I needed to use, so I’m glad I decided to try this! The consistency was a little gummy but I hate to use that word because it was ultimately delicious! I had about 1/4 applesauce so I used greek yogurt for the other 1/4 cup. Everything else I kept the same. The icing was amazing too. I actually added a couple drops of maple extract to it and that took it over the top! I will definitely make this one again. It was SO good!