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    Home » Cake Recipes

    Vegan Carrot Cake Bars

    Published: Jun 15, 2022 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    These vegan carrot cake bars are easy to make, moist, loaded with caramelized carrots, perfectly spiced, and topped with a crumb topping made with pecans, cinnamon and brown sugar. Gluten-free Nutfree options

    vegan carrot cake bar drizzled with vegan cream cheese icing

    Love carrot cake? You GOT to try these Carrot cake bars! They are moist and delicious and don’t need any frosting or icing which makes them perfect for bringing to a picnic or potluck.

    The secret to making great carrot cake is caramelizing the carrots before adding them to the batter.

    sliced vegan carrot cake bars on a sheet of parchment paper

    So many carrot cakes out their taste of anything but carrots. Not this one! Carrot lovers will be all over this. Caramelizing the shredded carrots with some maple syrup really brings out their flavor and natural sweetness. Trust me, this hack takes any carrot cake to the next level.

    Raw carrots when added to the batter sometimes cook down just enough to taste like cooked or steamed carrots. Precooking the carrots and coating them with sticky maple syrup mix, allows them to add a roasted caramelized flavor without having to bake the cake for an hour. Baking this batter in a wide pan speeds up the bake time, and adding a simple topping ensures that the cake stays super moist. This is especially important for vegan i.e eggless cakes as they lose more moisture compared to with egg cakes.

    a piece of vegan carrot cake with caramelized carrots on a cake plate

    I like to top these cake bars with a mixture of brown sugar, pecans, and cinnamon which takes this bake more into a coffee cake/crumb cake direction. So comfy tasting.

    why will you love these carrot cake bars

    • they are a perfect bite size treat
    • they are super moist because of the streusel style topping
    • the caramelized carrots take this cake to the next level!
    • they satisfy all the carrot cake craving
    • they can be made gluten-free , Nutfree
    • Dalana, my assistant says these cake bars are the best carrot cake she’s had!

    vegan carrot cake bars on a wooden board against a black background

    More carrot cake inspired recipes:

    • Vegan Carrot Cake Oatmeal Cookies
    • Vegan Carrot Cake Baked Oatmeal
    • Vegan Carrot Cake Bites Recipe
    • Carrot Cake Chia Pudding. Vegan Gluten-free Recipe
    • Instant Pot Gajar Halwa; Vegan Carrot Halwa
    • Vegan Pumpkin Carrot Bread

    If you’ve cooked My Indian recipes and have trouble finding spices, I made a 16 Spice set with my favorite spice shop. World spice is a local family owned shop with sustainable organic spices. The spice set has small bottles and also has my very own Garam masala blend! You can get this spice set here.

    Print Recipe
    5 from 8 votes

    Carrot Cake Bars

    These vegan carrot cake bars are easy to make, moist, loaded with caramelized shredded carrots, perfectly spiced, and topped with a generous crumb topping made with pecans, cinnamon and brown sugar. Gluten-free Nutfree options 
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: carrot cake bar, easy vegan carrot cake
    Servings: 9
    Calories: 220kcal
    Author: Vegan Richa

    Ingredients

    For the caramelized carrots

    • 2 to 2 ½ cups (591.47 g) of grated or shredded carrots
    • 2 tablespoons maple syrup
    • 1 tablespoon sugar
    • ½ teaspoon cinnamon
    • 1 teaspoon vegan butter or oil

    For the dry ingredients

    • 1 cup (125 g) all purpose flour
    • ¼ cup (30 g) almond flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 3/4 to 1 teaspoon cinnamon
    • 1/8 teaspoon all spice
    • 1/8 teaspoon nutmeg
    • 1/4 teaspoon salt
    • Zest of half a small orange or zest of half of lime
    • ¼ cup chopped dates

    For the wet ingredients

    • 1 tablespoon flax seed meal mixed in with 3 tablespoons of water
    • 1/4 cup (50 g) sugar
    • 3/4 cup (180 ml) or more nondairy milk
    • 3 tablespoons oil
    • ½ teaspoon vanilla extract

    For the topping

    • 1 ½ tablespoons brown sugar
    • ½ teaspoon cinnamon
    • 3 to 4 tablespoons chopped pecans

    Instructions

    • Make your caramelized carrots: add all of the ingredients under carrots to a skillet over medium heat and mix really well until the butter melts, and the maple syrup and sugar coat the carrots.
    • Continue to cook for 13-15 minutes or until the carrots don’t feel liquidity. The carrots will keep leaking moisture into the mixture so you just want the maple to get absorbed into the carrots and the excess moisture to evaporate.
    • It shouldn’t be absolutely dry but it should also not have any kind of film of water on the skillet. Then take off heat.
    • Make the cake bar batter: In a bowl mix all the dry ingredients, the flours, baking powder, baking soda, cinnamon, all spice, nutmeg, salt and mix well.
    • To the bowl of the flour ingredients add the flax egg, sugar, oil, vanilla and ¾ cup nondairy milk. Mix until almost combined, if the mixture is too thick add in another tablespoon of milk. You want it to be like muffin batter, you don’t want it too thin like a pancake batter but slightly thick
    • Then add in the dates, and zest. Add in 3/4 of caramelized carrots and mix in.
    • Transfer to parchment line, 8x8 or 9x9 inch baking dish. Even it out. Top with the remaining carrot mixture.
    • Make the topping: In a bowl mix the cinnamon sugar topping by mixing the sugar, cinnamon and pecans. Then sprinkle this all over the batter. Then bake at 350F (170C) for 35-40 minutes.
    • Check at 35-minute mark, if the toothpick comes out clean or almost clean then it’s done.
    • Let it sit for 10 minutes before removing from the pan. Cool for another 10-15 mins then slice and serve.
      Storage: store on the counter for the day in a covered container. Refrigerate for upto 5 days

    Notes

    • Make a frosting: This cake is really moist so it doesn’t really need more topping. If you like, you can add a cream cheese drizzle on top. I make a quick frosting with ¼ cup of vegan cream cheese, a few drops of vanilla and 2 tablespoons of  maple syrup. Mix really well until it is a smooth, thick frosting consistency then drizzle all over.
    • Nutfree : omit the pecans and almond flour. Use 2 tablespoons more all purpose flour instead of almond flour
    • Glutenfree: mix ½ cup of almond flour, ½ cup of oat flour, ¼ cup potato starch and use. And use ½ a cup of milk instead of ¾ cup and add  ¼ cup of club soda.
    • Oilfree: Omit the oil, add 2 tablespoons applesauce or non dairy yogurt 
    • To bake into a carrot cake, bake in 8 or 9 inch round cake pan and top with frosting of choice. 

    Nutrition

    Nutrition Facts
    Carrot Cake Bars
    Amount Per Serving
    Calories 220 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 131mg6%
    Potassium 257mg7%
    Carbohydrates 31g10%
    Fiber 3g13%
    Sugar 17g19%
    Protein 3g6%
    Vitamin A 6021IU120%
    Vitamin C 4mg5%
    Calcium 82mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients needed for making vegan carrot cake bars

    Ingredients:

    • For the caramelized carrots, we  sautee shredded carrots with maple syrup, sugar and cinnamon in a small mount of vegan butter or oil
    • the batter is made with a blend of all-purpose flour and almond flour
    • flax egg is used as a stand-in for regular egg
    • as a sweetener, I use regular cane sugar
    • a mix of oil and nondairy milk are added for moisture
    • for the rise, we add a mixture of baking powder and baking soda
    • carrot cake spices: vanilla, cinnamon, allspice, and nutmeg
    • salt brings out the sweetness
    • I like adding the zest of a small orange or half a lime to this
    • chopped dates add some sweetness and chew
    • for the topping, we blend brown sugar with cinnamon and chopped pecans

     

    Tips:

    • Make a frosting: This cake is really moist so it doesn’t really need more topping. If you like, you can add a cream cheese drizzle on top. I make a quick frosting with ¼ cup of vegan cream cheese, a few drops of vanilla and 2 tablespoons of  maple syrup. Mix really well until it is a smooth, thick frosting consistency then drizzle all over.
    • Feel free to add in some chopped crystalized ginger or raisins to the batter, if you like that in your carrot cake
    • Nutfree : omit the pecans and almond flour. Use 2 tablespoons more all purpose flour instead of almond flour

    How to Make Carrot Cake Bars

    shredded carrots in a sauteeing pan

    Make your caramelized carrots: add all of the ingredients under carrots to a skillet over medium heat and mix really well until the butter melts, and the maple syrup and sugar coat the carrots.

    shredded carrots, sugar and maple syrup in a sauteeing pan

    Continue to cook for 13-15 minutes or until the carrots don’t feel liquidity. The carrots will keep leaking out moisture into the mixture so you just want the maple to get absorbed into the carrots and the excess moisture to evaporate.

    caramelized carrots in a sauteeing pan

    It shouldn’t be absolutely dry but it should also not have any kind of film of water on the skillet. Then take off heat.

    caramelized shredded carrots in a white frying pan

    dry carrot cake ingredients in a glass mixing bowl

    Make the cake batter: In a bowl mix all the dry ingredients, mix the flours,  baking powder, baking soda, cinnamon, allspice, nutmeg, and salt and mix well.


    sugar being added to dry ingredients in a glass bowl

    dry cake ingredients in a glass bowl

    milk being added to dry ingredients in a glass bowl

    To the bowl of the flour ingredients add the flax egg, sugar, oil, vanilla and ¾ cup nondairy milk. Mix until almost combined, if the mixture is too thick add in another tablespoon of milk. you want it to be like muffin batter, you don’t want it too thin like a pancake batter but slightly thick

    carrot cake batter in a glass bowl

    Then add in the dates, zest.

    chopped dates and orange zest being added to carrot cake batter

    carrots and orange zest being added to carrot cake batter

    .Then fold in 3/4 of the caramelized carrots,

    carrot cake batter studded with dates in a glass bowl

    transfer to parchment lined 8×8 or 9×9 inch baking dish. Even it out. Top with the remaining carrot mixture.

    carrot cake bars batter being spread into a square glass pyrex dish

    In a bowl mix the cinnamon sugar topping by mixing the sugar, cinnamon and pecans. Then sprinkle this all over the batter. Then bake at 350F (170C) for 35-40 minutes.

    vegan carrot cake bars being topped with cinnamon brown sugar streusel before baking

    freshly baked vegan carrot cake bars with cinnamon sugar streusel topping

    Check at 35-minute mark, if the toothpick comes out clean or almost clean then it’s done.

    carrot cake bars with cinnamon sugar streusel in a pyrex dish

    Let it sit for 10 minutes before removing from the pan , then cool another 10-15 mins then  slice and serve.

    a square slice of vegan carrot cake bar on a white and blue cake plate

    Make this gluten free

    For making these carrot cake bars gluten-free, use

    • ½ cup of almond flour
    • ½ cup of oat flour
    • ¼ cup potato starch
    • And add ½ a cup of milk instead of ¾ cup and add  ¼ cup of club soda.

    overhead shot of vegan carrot cake bars on a piece of parchment paper

     

     

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    1. Claire Panella

      March 07, 2023 at 2:59 pm

      5 stars
      Omg. This was soooo good! Keeper! Best carrot cake.

      Reply
      • Richa

        March 07, 2023 at 8:00 pm

        Awesome

        Reply
    2. Cindy Lequereux

      February 05, 2023 at 12:33 pm

      5 stars
      I made this for company…a light dessert post big meal. I substituted the brown sugar with organic agave and the topping sweetener was coconut sugar. I also substituted the vegan butter with ghee. Served with whip cream, it was a huge hit and kid approved!!

      Reply
      • Vegan Richa Support

        February 06, 2023 at 11:58 am

        Wonderful! Sounds yummy.

        Reply
    3. Nanis

      July 12, 2022 at 1:14 pm

      5 stars
      I just made this today! Oh my goodness, I’m eating it as I’m typing this. Moist yumminess!!! Who says vegan desserts aren’t good? Thanks Richa <3

      Reply
      • Vegan Richa Support

        July 13, 2022 at 4:37 pm

        not I!!

        Reply
    4. Alexandria

      June 23, 2022 at 4:00 am

      5 stars
      Made a double batch for my family for breakfast and they loved them!!

      Reply
      • Richa

        June 23, 2022 at 6:07 pm

        Yay!!

        Reply
      • hofit

        July 25, 2022 at 10:50 am

        5 stars
        Are the dates crucial or can I omit/replace them with something else?

        Reply
        • Richa

          July 25, 2022 at 10:56 am

          Use raisins or omit

          Reply
    5. Emily

      June 22, 2022 at 9:22 am

      5 stars
      Oh my gosh! These are soo good! They are indeed the best carrot cake Ive ever tried! The caramelized carrots are genius!

      Reply
      • Richa

        June 22, 2022 at 9:33 am

        Awesome!!

        Reply
    6. Edelquin

      June 16, 2022 at 3:23 am

      5 stars
      A must try recipe.

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:46 pm

        Yay!

        Reply
    7. Judith

      June 15, 2022 at 10:45 am

      Could I substitute besan flour for all purpose flour to make this wheat free? Do you have any other suggestions.

      Reply
      • Richa

        June 15, 2022 at 11:03 am

        Besan doesn’t bake we’ll see recipe notes for gluten-free. – mix ½ cup of almond flour, ½ cup of oat flour, ¼ cup potato starch and use. And use ½ a cup of milk instead of ¾ cup and add ¼ cup of club soda.

        Reply
        • Judith

          June 15, 2022 at 3:16 pm

          Thank you

          Reply
    8. Di

      June 15, 2022 at 9:31 am

      5 stars
      Just got ready for bake,

      I added raisins, and coconut shred with carrots

      Reply
      • Richa

        June 15, 2022 at 11:03 am

        Yay

        Reply
    9. Joan

      June 15, 2022 at 5:46 am

      Can’t wait to try these! Do you think I can use white whole wheat flour instead of all purpose? Thanks

      Reply
      • Richa

        June 27, 2022 at 9:21 pm

        Yes use 2 tbsp less flour

        Reply

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