These mini carrot cake bars are the most delicious dessert I made in a while- they are dense, easy to make and fill you up with all the goodness in them. Completely gluten-free, refined sugar-free and vegan.
I know that most of you are used to carrot cake being an actual cake, but come on- these little bars are so cute and a million times easier to make than a whole cake. They are more moist then a cake and in the same time a lot more fluffier than a raw bar.
I just love the taste of carrot cake and I try to develop different recipes from time to time including its main ingredients. Even a porridge.
For the base of the recipe I used coconut flour and to be honest, it is so difficult to use this flour because of its tendency to absorb liquid. It’s popular among those trying to cut carbs and minimise their gluten consumption. In addition to its very nutritious nature, it also has many health benefits:
- It is rich in fiber, middle-chain triglycerides (MCTs), iron
- keeps blood sugar levels stable
- aids digestion
- improves cardiovascular health
- may help with weight loss
The recipe is pretty simple and even people new to cooking can manage with making it. All you need is a blender and a desire to make something lovely for the family (or you can eat it all).
Tip: if you love dried fruit, you can soak some raisins (or something else depending on your preferences) in rum or water if you want to keep it alcohol free. Once soaked, add them in the base’s mixture before baking it. Thank me later!
Enough blabbing, here is the recipe: