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Satisfy Your Cravings with Healthy Indulgence: Vegan Carrot Cake Bars

Filed Under: Snacks & Sweets

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Craving the indulgent flavors of carrot cake but you know it’s not a proper breakfast for your body? Say hello to your new breakfast obsession – Vegan Carrot Cake Bars! These delectable bars offer all the comforting flavors of carrot cake while being surprisingly healthy, making them the perfect guilt-free treat to satisfy your cravings any time of day.

How to Make Vegan Carrot Cake Bars

Recipe:

  • Dry Ingredients:
    • 2 1/2 cups rolled oats
    • 1 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1 egg
    • 1 cup almond milk
    • 1/4 cup coconut oil, melted
    • 1/3 cup maple syrup
    • 1/2 cup grated carrots
  • Frosting:
    • 1/2 cup vegan cream cheese
    • 1 tablespoon maple syrup
    • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grind the rolled oats until they form a chunky flour mixture (I use a nutribullet).
  3. In a large mixing bowl, combine the ground oats, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk together the egg, almond milk, melted coconut oil, and maple syrup.
  5. Mix the wet ingredients into the dry ingredients, then fold in the grated carrots.
  6. Pour the mixture into a greased 8×8 inch baking dish and bake for approximately 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the carrot cake bars to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Frosting:

  1. In a small bowl, mix together the vegan cream cheese, maple syrup, and vanilla extract until smooth and creamy.
  2. Once the carrot cake bars have cooled completely, lather them in frosting and slice them into 16 bars.

Never Miss Carrot Cake Again

To enjoy these carrot cake breakfast bars whenever you like, simply wrap them individually in plastic wrap or aluminum foil and store them in the freezer. When you’re ready to indulge, just grab a bar, thaw it in the fridge overnight or in the microwave for 20 seconds (add more time, if needed), and savor the deliciousness!

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Fuel for the Mind and Body

With these Vegan Carrot Cake Bars in your freezer, you’ll always have a nutritious and delicious treat at the ready! Indulge in the flavors you love while nourishing your body with wholesome ingredients – it’s a win-win! So go ahead, treat yourself to a healthy indulgence that feels like a decadent dessert but fuels you with the energy you need to conquer the day.

MORE VEGAN BRUNCH RECIPES TO EXPLORE

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    Carrot Cake Breakfast Bars sliced up on a plate

    Vegan Carrot Cake Bars

    • Author: Maria
    • Total Time: 45 minutes
    • Yield: 16 bars 1x
    Print Recipe

    Description

    Satisfy your sweet tooth with irresistible Carrot Cake Breakfast Bars – a delightful blend of rolled oats, grated carrots, and warm spices, topped with a creamy maple-infused frosting!

    Ingredients

    Scale
    • 2 1/2 cups rolled oats
    • 1 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/4 teaspoons nutmeg
    • 1/4 teaspoons salt
    • 1 egg
    • 1 cup almond milk
    • 1/4 cup coconut oil
    • 1/3 cup maple syrup
    • 1/2 cup grated carrots

    Frosting:

    • 1/2 cup cream cheese alternative
    • 1 tablespoon maple syrup
    • 1/2 teaspoon vanilla

    Instructions

    1. Preheat oven to 325 degrees
    2. Grind oats until they become a chunky flour mixture.
    3. Mix oats, baking powder, cinnamon, nutmeg, and sea salt.
    4. Whisk egg, milk, melted coconut oil, and maple syrup together.
    5. Mix the wet ingredients and dry with the carrots.
    6. Pour the mixture into a greased 8×8 inch baking dish and bake for 40 minutes.
    7. Let the carrot cake bars cool for a few minutes then remove from the pan and let cool completely on a rack.
    8. Mix the vegan cream cheese, syrup, and vanilla with a stand or hand mixer.
    9. When cool, frost the bars and slice.
    • Prep Time: 10
    • Cook Time: 35

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