Vegan Carrot Cake Bars

Back
Print Recipe
5 from 1 vote

Vegan Carrot Cake Bars

You'll be hopping with joy once you try these carrot cake bars!
My Notes:
Click here to add your own private notes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Meal Type: Dessert
Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Soy-Free
Tool: Oven
Ingredient: Carrots, cinnamon
Servings: 12
Ingredients
For the cake:
  • 5 tablespoon(s) plain vegan yogurt (such as almond or soy)
  • 1/2 cup(s) brown sugar
  • 5 tablespoon(s) light oil (such as vegetable or canola)
  • 1 teaspoon(s) vanilla extract
  • 3/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) powdered ginger
  • 2 medium carrots peeled and grated (about 1 1/2 cups)
  • 1/3 cup(s) pecans roughly chopped, plus more for garnish (optional)
  • 3 tablespoon(s) raisins (optional)
  • 1 cup(s) +2 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
For the frosting:
  • 1/2 cup(s) vegan cream cheese
  • 1/4 cup(s) vegan butter room temperature (not melted)
  • 1 teaspoon(s) lemon juice
  • 1 teaspoon(s) vanilla extract
  • 6 tablespoon(s) powdered sugar
US Customary - Metric
Instructions
  • Preheat the oven to 375F (190C). Line a 9x9 square baking tin with parchment paper.
  • In a large bowl, whisk the yogurt, brown sugar, light oil, vanilla extract, and spices. Now add in the grated carrots, pecans, and raisins, and stir to combine.
  • Mix in the flour, baking powder, baking soda, and salt. Transfer the cake batter into the prepared pan. Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • In the meantime, make the cream cheese frosting. Add the cream cheese, butter, lemon juice, and vanilla extract to a bowl and whip until smooth and well combined. Add the powdered sugar and whip again. If the frosting is too soft add more powdered sugar until you reach the desired texture. Chill the frosting in the fridge until ready to ice the cake.
  • Once the cake has cooled completely, spread the cream cheese frosting on top and garnish with additional chopped pecans.
Notes
Nut-free: for nut-free simply omit the pecans. You can add more raisins instead if desired.
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 243kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 258mg | Potassium: 110mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2187IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan