Grain Free Healthier Carrot Cake Bars

I cannot believe that we are half way through the month of March and Easter is just around the corner. We just had a weekend full of sunshine and 60 degree weather, but now it’s Monday and I am looking out the window while little snowflakes come down. Mother Nature just can’t make up her mind just yet, she wants to tease us with the sunshine and then remind us who’s boss with snow…lol!

Even if the weather isn’t fully cooperating, I promise these Grain Free Healthier Carrot Cake Bars will remind you that Spring is just around the corner. Filled with fresh carrots and quality ingredients, these simple bars would be perfect for any Easter gathering.

Let’s Get Baking

Start by putting the cream cheese and butter for the frosting in a bowl, so that it can soften.

Before I start with the batter, I like to get the carrot shredded. You could use a cheese grater, or I use my food processor. You only need 1/2 cup for this recipe, which is approximately 1 large carrot or 2 small. In the food processor I first use the blade that that shreds them and then I will use the smaller blade to make tiny pieces.

Next add your softened butter, coconut sugar and vanilla to a large bowl and mix thoroughly until creamy. Then add your egg, egg yolk, almond milk and oil and mix well.

After the wet ingredients are combined, you can start adding the dry ingredients. I like to start with the flour, baking soda and cinnamon after those items are all mixed in you can move on the the remaining ingredients. (shredded carrot, shredded coconut and raisins)

Once all ingredients are mixed together, grab an 8×8 baking dish and line with parchment paper. Pour the batter in and bake at 350 degrees for 20 minutes.

After the carrot cake bars are done baking, move them to a wire rack and let them cool for at least 20 minutes. If you don’t let them cool long enough and try to add the frosting, the top will start to come up.

Simple Cream Cheese Frosting

Something that I have found with making cream cheese frosting is that the cream cheese has to be VERY soft. Even though I left the butter and cream cheese out for good 6 hours, I still had to microwave for 15 seconds to make sure it was good and soft. Once you feel like both are soft use a hand or standing mixer to mix until creamy. Then add in your powdered sugar and mix until creamy. Spread evenly over cooled cake.

Cut into 9 even squares and enjoy!


You can keep on the counter if eating that day, otherwise store in an airtight container in the fridge.

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Grain Free Healthier Carrot Cake Bars

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: 225kcal


Carrot Cake

  • 3 tbsp Salted Butter Kerrygold – softened/melted
  • 1/4 cup Coconut Sugar Anthonys
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1 Egg Yolk
  • 1 tbsp Avocado Oil
  • 1/4 cup Unsweetened Almond Milk
  • 3/4 cup Paleo Flour Bob's Red Mill
  • 1 tsp Cinnamon
  • 1/4 tsp Baking Soda
  • 2 tbsp Raisins
  • 2 tbsp Shredded Coconut
  • 1/2 cup Carrot Shredded

Simple Cream Cheese Frosting

  • 3 oz Cream Cheese VERY Soft
  • 2 oz Butter VERY Soft
  • 1/4 cup Powdered Sugar


Carrot Cake

  • Preheat oven to 350 degrees
  • Add cream cheese and butter for frosting to a bowl so that it can start to soften. I left mine for 6 hours and still had to microwave for 15 seconds. If not soft enough you will have lumps.
  • Next place the butter for the cake into a large bowl. If not softened, microwave for a 15-20 seconds. Then add the coconut sugar and vanilla. Mix until creamy.
  • Now add the egg, egg yolk, almond milk and oil. Mix well
  • Next add your dry ingredients – Paleo flour, baking soda and cinnamon. Mix until thoroughly combined.
  • And lastly add the shredded carrot, raisins and shredded coconut and mix
  • Using a parchment paper lined 8×8 baking dish, pour the batter in and bake at 350 degrees for 20 minutes.
  • Once your carrot cake is done baking, let sit on a cooling rack for at least 20-30 minutes before frosting.

Simple Cream Cheese Frosting

  • Make sure your cream cheese and butter are really soft. Using a hand or standing mixer, mix until soft and creamy.
  • Add your powdered sugar and again mix until creamy.
  • Spread evenly over your cooled cake and serve.


Serving: 1bar | Sodium: 176mg | Calcium: 46mg | Vitamin C: 1mg | Vitamin A: 1645IU | Sugar: 8g | Fiber: 1g | Potassium: 84mg | Cholesterol: 74mg | Calories: 225kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 15g | Protein: 2g | Carbohydrates: 20g | Iron: 1mg

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