This is the perfect little bake for Easter weekend (or any weekend for that matter). It’s a twist on the classic carrot cake but still utterly delicious – I hope you love it!
Carrot cake bars
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Ingredients
- 200g oat flour (blitz oats in food processor, gluten-free if required)
- 1 egg or flax egg (1 tbsp of flaxseed + 2 tbsp of water left to sit for 10 minutes)
- 50ml coconut oil (or any flavourless oil)
- 1 tsp of vanilla extract
- 1 ripe banana, mashed
- 75ml milk or plant milk alternative
- 1 1/2 tsp of baking powder
- 1⁄2 tsp of cinnamon
- 1⁄4 tsp of nutmeg
- 1⁄4 tsp of allspice
- 50g soft brown sugar
- 200g grated carrots (approximately 2 carrots)
- Crushed pecans, to decorate
- FOR THE FROSTING
- 70g cashew nuts (soaked in boiling water for an hour)
- 80ml coconut cream
- 1 tbsp of maple syrup
- 1 tsp of vanilla extract
- 2 tsp of lemon juice
- 15ml coconut oil
- 2 tbsp of icing sugar
Instructions
Start by making the frosting, by adding all of the frosting ingredients into the food processor and blitzing until smooth.
Empty the mixture into a bowl and place in freezer.
Preheat oven to 180°C/350°F and grease a square baking tin.
In a mixing bowl, combine oat flour, baking powder, cinnamon, nutmeg, allspice and sugar.
In a separate mixing bowl combine egg, oil, banana, vanilla extract, plant milk alternative and grated carrots.
Pour the wet ingredients into the dry and mix until completely combined.
Empty mixture into baking tin, and bake in oven for approx. 25 minutes until a toothpick comes out clean.
Meanwhile give your frosting a stir, and place back into the freezer.
Take baking tin out of the oven and leave to cool completely, before removing the bars from the tin, and covering with the frosting.
Cut into squares, and sprinkle with crushed pecans.
