Carrot Cake Bars
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5 from 3 votes

Carrot Cake Bars

Dense and chewy, these date-sweetened, vegan carrot cake bars are packed with spicy flavor. Plus they're soy-free and can be made gluten-free.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Keyword: vegan bars
Servings: 12
Calories: 128kcal
Author: Susan Voisin

Ingredients

  • 10 medjool dates , pits removed (about 5.5 ounces)
  • 2 cups shredded carrots (from about 5 medium carrots)
  • 3/4 cup unsweetened applesauce
  • 1/2 cup raisins
  • 1 teaspoon double-strength vanilla extract (or 2 tsp. regular)
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup whole wheat pastry flour , white whole wheat flour, or gluten-free flour (such as brown rice flour)
  • 1 teaspoon baking powder
  • 2 tablespoons chopped walnuts (optional)

Instructions

  • Lightly spray or oil an 8×8-inch glass baking dish (or use a non-stick silicone pan). Preheat oven to 375F.
  • Place the pitted dates in a food processor and pulse until the dates are chopped and begin to form a paste. Scrape them into a bowl and add all ingredients EXCEPT flour, baking powder, and walnuts. Stir until all ingredients are well-blended.
  • Combine the flour and baking powder in a small bowl and mix well. Add the flour mixture to the wet ingredients and stir until just blended. Spoon it into the prepared pan, sprinkle with walnuts if desired, and press them lightly into the batter with the back of a spoon. Bake for 30 minutes. Allow to cool before cutting into bars and serving.

Notes

Each bar is 4 points on Weight Watchers Freestyle program.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 30.3g | Protein: 2g | Fat: 1.1g | Sodium: 57.2mg | Fiber: 3.6g | Sugar: 18.5g