ย 

ย 

For as long as I can remember, my mom’s dessert of choice has been carrot cake. ย Maybe because it’s sweet and nutty – just like her! ย Haha, totally kidding Mom! (about the nutty part)ย 
ย 
My mom is actually my best friend, and it’s probably for that reason that carrot cake has become one of my very favorites over the years, too. ย I guess because I wouldn’t mind being just like my mom, even if it’s just sharing some favorites!

ย 
I made this incredibly yummy dessert with her in mind. ย All of that carrot cake flavor is here, with a base that’s a bit more dense. ย Almost like a soft cookie – where the bottom gets just crisp enough so you can pick ’em up to eat with your hands, but the inside stays moist and cakey. ย 
ย 
I filled these up with shredded coconut for texture, carrots for flavor, and walnuts or pecans for crunch. ย You can add raisins too, if you’re a fan, but they’re not my fav. ย Took after my mom on that one, too!
ย 
ย 
I hope you love these delicious cookie bars as much as we do! ย So far they’ve been devoured by the two of us, gifted to my parents (Mom gave a huge stamp of approval), and sent as a “thank you” to Dathan’s parents (another thumbs up!)
ย 
Give these a try for your next family gathering, or make a batch for yourself to snack on each morning with your coffee… which I may or may not have done myself!
ย 
ย 

ย 

Print Recipe
5 from 1 vote

Frosted Carrot Cake Cookie Bars | PALEO

Servings: 12
Calories: 260kcal

Ingredients

For the Bars

  • 1/3 cup honey or maple syrup
  • 1/4 cup butter, coconut oil, or ghee, softened
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup shredded carrots
  • 1/3 cup shredded coconut
  • 1/3 cup raisins (optional)
  • 1/3 cup walnuts or pecans
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • pinch sea salt

For the Frosting

  • 1 cup raw cashew pieces (soaked in warm water for 2+ hours, then rinsed)
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut milk
  • 1-2 tbsp coconut milk
  • 2 tsp lemon juice
  • 1/2 tsp vanilla
  • dash sea salt

Instructions

  • Preheat the oven to 350ยบF.ย  Line an 8" square baking dish with parchment paper.
  • Combine the softened butter, egg, honey, and vanilla in a large mixing bowl, until smooth.ย  Stir in the coconut, carrots, raisins, and chopped nuts.
  • In a medium bowl, mix the dry ingredients (almond flour, coconut flour, cinnamon, nutmeg, baking soda, and sea salt).
  • Add the dry ingredients to the wet ingredients, until all of the flour is mixed in.
  • Scoop the cookie dough into the lined baking dish, pressing it slightly up the sides and smoothing over the center.
  • Bake for 18 to 20 minutes, until light golden brown.
  • Meanwhile, work on the frosting!ย  Add all of the "frosting" ingredients to a blender or food processor, pulsing until super smooth.
  • Remove the cookie bars from the oven, and allow them to fully cool.
  • Spread the frosting over top, then sprinkle with additional chopped nuts, shredded coconut, or cinnamon.ย  Slice into squares* & serve chilled.

Notes

  • My second and third times making these, I let the whole dish sit in the freezer for a bit before slicing.ย  Makes it much easier to cut into neat little squares!
  • The amount of frosting turns out perfect – enough to steal a few licks, and still frost the whole dish!ย  ๐Ÿ˜‰
  • Making these vegan, or don’t tolerate eggs?ย  Replace with a “flax egg”:ย  1 Tbsp ground flaxseed + 3 Tbsp water.

Nutrition

Calories: 260kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 71mg | Fiber: 3g | Sugar: 16g | Iron: 2mg
post signature
Filed   Desserts