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Carrot Cake Breakfast Bars

These Carrot Cake Breakfast Bars are THE most popular recipe on my instagram page, so I figured it was about time it lived on the blog.

I make this recipe on repeat and the whole family enjoys it. I love to have it for breakfast (cheers to sneaking in veggies!) or with a hot drink mid-day.

Carrot Cake Breakfast Bars Recipe

Ingredients

CARROT CAKE:

1.5 cups almond flour
1 Tbsp coconut flour
2 Tbsp maple syrup OR 1/4 c coconut sugar
1/3 cup shredded carrot
1/4 cup chopped pumpkin seeds
1/4 cup raisins
2 eggs
2 Tbsp ghee (or sub butter)
2 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
small pinch of pink salt

ICING:

4 Tbsp coconut butter – I do Vanilla Cake Batter or Honey Pecan Pie (melted)
2 Tbsp raw honey

Directions

Preheat oven to 350. Combine all the dry ingredients and set aside in a bowl.

Use a food processor or cheese grater to shred and chop the carrots.

Slowly combine the rest of the ingredients (saving the raisins for stirring in at the end). Add the dry ingredients into the wet.

Line an 8×8 glass dish with parchment paper and press in the mixture.  It should be quite dense.

Bake for 20-25 minutes and let sit for 10 (if you can wait!)

Drizzle the icing mixture over the top of the bars. Store in the fridge to retain freshness!

 

The honey and coconut butter blend easily to make a simple, healthy topping that’s incredibly tasty!

Carrot Cake Breakfast Bars Printable Recipe

Below you’ll find a printable recipe for your convenience. You’ll want to keep this in your kitchen binder or other handy location to make often!

Yields1 Serving

 5 ½ cups almond flour
 1 tbsp coconut flour
 1 tbsp maple syrup or 1/4 c coconut sugar
  cup shredded carrot
 ¼ cup chopped pumpkin seeds
 ¼ cup raisins
 2 eggs
 2 tbsp ghee (or sub. butter)
 2 tsp vanilla extract
 1 tsp cinnamon
 1 tsp baking powder
 ½ tsp baking soda
 small pinch of pink salt
Icing
 4 tbsp coconut butter - I do Vanilla Cake Batter or Honey Pecan Pie (melted)
 2 tbsp raw honey

1

Preheat oven to 350. Combine all the dry ingredients and set aside in a bowl.

2

Use a food processor or cheese grater to shred and chop the carrots. Slowly combine the rest of the ingredients (saving the raisins for stirring in at the end). Add the dry ingredients into the wet.

3

Line an 8x8 glass dish with parchment paper and press in the mixture. It should be quite dense. Bake for 20-25 minutes and let sit for 10 (if you can wait!)

4

Drizzle the icing mixture over the top of the bars. Store in the fridge to retain freshness!

Ingredients

 5 ½ cups almond flour
 1 tbsp coconut flour
 1 tbsp maple syrup or 1/4 c coconut sugar
  cup shredded carrot
 ¼ cup chopped pumpkin seeds
 ¼ cup raisins
 2 eggs
 2 tbsp ghee (or sub. butter)
 2 tsp vanilla extract
 1 tsp cinnamon
 1 tsp baking powder
 ½ tsp baking soda
 small pinch of pink salt
Icing
 4 tbsp coconut butter - I do Vanilla Cake Batter or Honey Pecan Pie (melted)
 2 tbsp raw honey

Directions

1

Preheat oven to 350. Combine all the dry ingredients and set aside in a bowl.

2

Use a food processor or cheese grater to shred and chop the carrots. Slowly combine the rest of the ingredients (saving the raisins for stirring in at the end). Add the dry ingredients into the wet.

3

Line an 8x8 glass dish with parchment paper and press in the mixture. It should be quite dense. Bake for 20-25 minutes and let sit for 10 (if you can wait!)

4

Drizzle the icing mixture over the top of the bars. Store in the fridge to retain freshness!

Carrot Cake Breakfast Bars

 

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welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!

 

My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

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