Vegan Carrot Cake Bars (Gluten Free) Recipe

I perfected a Healthy Vegan Carrot Cake Recipe sweetened only with bananas and shredded carrots, and the result actually slices like a proper breakfast cake, so keep scrolling.

I’m obsessed with these Vegan Carrot Cake Bars. I love that they taste indulgent but are actually a Healthy Vegan Carrot Cake Recipe that doesn’t need added sugar, so yep, they’re basically No Sugar Vegan Desserts you can justify for breakfast.

The texture from ripe bananas and coconut flour gives them density and tenderness without eggs or dairy. I eat them straight out of the pan.

Cold, warmed, whatever. Sticky, nutty, slightly spiced.

I make a batch and it disappears before I remember to share. Honest food that actually satisfies.

No guilt, just carrot cake vibes. Always worth it, seriously.

Ingredients

• Finely shredded carrots: bright sweetness and a little cake moisture, adds veggie goodness.
• Ripe bananas: natural sweetness and binding, makes it soft and cozy.
• Coconut flour: absorbs moisture, gives a slightly dense, tender crumb.
• Almond flour: nutty richness and protein, keeps it moist without gluten.
• Ground flaxseed: adds nuttiness and fiber, it’s the vegan binder here.
• Water for flax “egg”: turns flax into a sticky binder, no eggs needed.
• Coconut oil, melted: adds lush fat and coconut warmth, keeps bars tender.
• Baking powder: lightens the texture, helps the bars rise a bit.
• Baking soda: reacts with bananas for extra lift and browning.
• Ground cinnamon: cozy spice that makes it smell like fall.
• Ground nutmeg: warm, subtle background spice, don’t overdo it.
• Fine sea salt: balances sweetness and brings out flavors.
• Vanilla extract: basically adds a warm, sweet aroma and depth.
• Chopped walnuts or pecans: crunchy contrast and buttery nuttiness, optional but nice.
• Raisins: chewy bursts of sweetness, classic carrot cake move.
• Shredded coconut: chewy, tropical touch if you want extra texture.

Ingredient Quantities

• 1 1/2 cups finely shredded carrots (about 3 medium carrots)
• 3 ripe bananas, mashed (about 1 cup mashed)
• 1/2 cup coconut flour, sifted
• 1/2 cup almond flour
• 2 tablespoons ground flaxseed (flax meal)
• 6 tablespoons water (to make flax “egg”)
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract (optional, but i like it)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins or unsweetened shredded coconut (optional)

How to Make this

1. Preheat oven to 350°F and line an 8×8 inch pan with parchment paper, leaving some overhang so you can lift the bars out later; lightly grease the parchment with a bit of coconut oil.

2. Make the flax “egg”: combine 2 tablespoons ground flaxseed with 6 tablespoons water, stir and let sit 5 minutes until thickened.

3. In a large bowl mash 3 ripe bananas until mostly smooth, then stir in the melted 1/4 cup coconut oil and 1 teaspoon vanilla if using, and the thickened flax mixture.

4. Add 1 1/2 cups finely shredded carrots to the wet mixture and fold together so the carrots are evenly distributed.

5. In a separate bowl whisk together 1/2 cup sifted coconut flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine sea salt.

6. Add the dry ingredients to the wet and stir until just combined; the batter will be thicker than usual because of the coconut flour, thats normal. If it seems overly dry, let it sit 3-5 minutes to hydrate then stir again.

7. Fold in 1/2 cup chopped walnuts or pecans and 1/3 cup raisins or unsweetened shredded coconut if using, but dont overmix.

8. Transfer batter to the prepared pan, spread evenly and press down gently with a spatula. Smooth the top so it bakes uniformly.

9. Bake 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Ovens vary so check at 20 minutes.

10. Cool completely in the pan on a wire rack, then use the parchment overhang to lift the bars out. Slice into squares, store in an airtight container in the fridge for up to 5 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper (leave some overhang so you can lift the bars out later)
2. Mixing bowls (one large for wet stuff and one medium for dry)
3. Measuring cups and spoons (accurate measuring matters here)
4. Box grater or small food processor to finely shred the carrots
5. Fork or potato masher for mashing the bananas
6. Whisk for the dry ingredients and to blend the flax “egg” with water
7. Rubber spatula for folding and spreading the batter evenly in the pan
8. Small saucepan or microwave-safe bowl to melt the coconut oil
9. Cooling rack and a toothpick (to test doneness)

FAQ

Vegan Carrot Cake Bars (Gluten Free) Recipe Substitutions and Variations

• Coconut flour (1/2 cup): swap with 1 1/2 cups oat flour or 1 1/4 cups sorghum flour. Coconut flour soaks up tons of liquid, so you need about 3 times more of a regular gluten free flour and maybe 2 to 3 tablespoons extra mashed banana or a splash more melted coconut oil.
• Flax “egg” (2 Tbsp flax + 6 Tbsp water): use 2 Tbsp chia seeds + 6 Tbsp water instead. Grind chia if you want a smoother texture. Let it sit 5 to 10 minutes till gelled.
• 3 ripe bananas (mashed): use 1 cup pumpkin puree or 1 cup unsweetened applesauce. Pumpkin gives a denser crumb and spices taste great, applesauce makes it a bit lighter. If using applesauce, reduce added liquid a tiny bit.
• Almond flour (1/2 cup): swap with 1/2 cup sunflower seed flour or 1/2 cup extra oat flour. If you use sunflower seed flour, note it can turn the batter slightly green when mixed with baking soda, but it bakes out and is fine.

Pro Tips

1. Don’t skip sifting the coconut flour and let the batter rest for 3 to 5 minutes before deciding it’s too dry. Coconut flour drinks liquid like crazy, so resting lets it hydrate and the texture evens out, otherwise you’ll end up adding extra oil or bananas and the bars get gummy.

2. Make the flax “egg” ahead and give it a full 5 minutes to gel. If it’s still runny it won’t bind as well, but if it’s too thick you can stir in a teaspoon or two of water. Little adjustments matter here.

3. Grate the carrots finely and squeeze out any big pools of moisture with a paper towel if your carrots are watery. Too much free moisture can make the center dense and slow to bake, but you still want some carrot moisture for tenderness.

4. Watch your oven and test early. These bars brown quickly on the edges but can remain moist in the middle. Start checking at 20 minutes with a toothpick and pull them when it has a few moist crumbs, not completely dry. Let them cool fully in the pan or they’ll crumble when you cut them.