If you love carrot cake you will love these cake bars. I swapped out the cream cheese for a homemade cashew cream for dairy free that is amazing. Carrots are naturally sweet, so these bars do not need much added for sweetness. These cake bars are full of flavor, fiber, protein, healthy fats, antioxidant, vitamins, and minerals.
Just remember, to make the icing you need to soak the cashews for 12 hours or overnight. You can also make the icing beforehand and store in the refrigerator for 7 days covered. Bon Appétit!
1/2 cup coconut oil or ghee room temperature
2 tsp vanilla
1/4 cup applesauce unsweetened, optional
2 tsp stevia or sweeten to taste
2 eggs or egg replacer
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp cinnamon
1 1/2 cup shredded carrots
1 cup chopped walnuts or pecans
¼ Cup Raisins, optional
Mix with a hand mixer the butter, vanilla, applesauce, stevia, eggs.
Add in the rest of the ingredients except the carrots and nuts.
After the mix is well-mixed fold in the carrots and nuts stir with a spoon.
Preheat oven to 350. Pour ingredients into a 9×13 baking dish and cook for 35 minutes or until the top is browned and set.
Let the cake cool completely before icing.
2 Cups raw soaked cashews (soak with clean filtered water for 12 hours or overnight)
1/2 Cup coconut cream
½ tsp stevia
Blend in a food processor until smooth (no chunks). If you need more coconut cream you can add 1 tbsp at a time, but the icing should be nice and thick.
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