These Paleo Nut Free Carrot Cake Bars are dense, sweet and easy to make. A moist cake with a sweet frosting. They are gluten free, dairy free, and naturally sweetened.
Nut Free Carrot Cake
I have a lot of carrot cake recipes on my site, but they all involve nuts or nut flour, so I knew I wanted to make a version for those that need nut free recipes.
The texture of these is like a cross between a bar and cake. They are more dense and moist than cake, but a little fluffier than bars.
Grain Free and Nut Free Bars
These use coconut flour as the base which is a great grain free flour. Just a little is needed since it's very dry and absorbs a lot of liquid. These still have all the carrot cake flavor- spices, shredded carrots and coconut. The frosting is coconut butter (manna) and maple syrup and adds a little more sweetness.
These bars are so easy to make! They are mixed in a bowl and ready for the oven in just minutes. The most time consuming part is grating the carrots and that's not hard, just takes a little time. Once they are cooled they are frosted with the simple frosting and then ready to enjoy.
I know you will love these paleo nut free carrot cake bars. They are sweet, have the best texture, and are great for any carrot cake- lover!
Here are more carrot cake recipes:
- Paleo Carrot Cake Coffee Cake
- Vegan Paleo Carrot Cake Balls
- Paleo Carrot Cake Bread
- Vegan Paleo Carrot Cake Bars
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Paleo Nut Free Carrot Cake Bars
Ingredients
Bars
- ½ cup coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup maple syrup
- ¼ cup melted coconut oil
- 4 large eggs
- 1 teaspoon vanilla
- 1 ¼ cups finely shredded carrots gently packed
- ⅓ cup raisins soaked if needed
Frosting
- ⅓ cup coconut butter manna
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 tablespoons coconut milk
Instructions
- Preheat the oven to 325° and line a 9x9 pan with parchment paper.
- In a large bowl, combine the coconut flour, salt, baking soda, cinnamon and nutmeg. Add in the maple syrup, coconut oil, eggs and vanilla and stir well. Mixture will thicken as the coconut flour absorbs the liquid. Add in the carrots and raisins and stir to combine.
- Scoop into prepared pan and smooth out evenly. Bake for 35 minutes, until edges are lightly browned. Let cool.
- Once cooled, make the frosting. First make sure the coconut butter is soft and mixed well. Add it to a small bowl and add the maple syrup, vanilla and coconut milk. Mix well until smooth. Spread over bars.
- Store covered in the fridge up to a week.
Nutrition Information
Tess says
Could I leave the raisins out and still get good results?
Jessica DeMay says
Yes of course!
Jackie says
Do you know how many servings this recipe should make?
Jessica DeMay says
Hi Jackie- you can cut them into 9 or 12, depending on how big you want them
Miroslava Alvarado says
I found coconut oil butter flavor, would that still be good to use as coconut butter?
Jessica DeMay says
No, unfortunately not. I do love butter flavored coconut oil, but it's not a sub for coconut butter. Coconut butter is shredded coconut blended until creamy.
Miroslava Alvarado says
Would ghee butter work? If yes, should i use the same quantity as with coconut butter?
Jessica DeMay says
Hi- That won't work in place of coconut butter. Coconut butter is shredded coconut blended until smooth. You can make it yourself or leave it off.
Gabrielle Chang says
Thank you! Rice malt syrup is low fructose and vegan sweetner and I happy to report it worked just fine!
A great recipe and delicious!
Jessica DeMay says
I'm so glad it worked out, Gabrielle! Thanks for trying them!
Gabrielle says
Hi, this recipe looks great! Would it be ok to substitute rice malt syrup for maple syrup instead?
Thank you
Jessica DeMay says
Hi Gabrielle- I'm not familiar with rice malt syrup, but if it usually subs for maple syrup then it should work fine. Hope you enjoy them!
Nikki says
I made these 3 times in a week....the last time I doubled the recipe and put into a 9x13 for a party. They were gone in about 5 minutes. I cannot rave about this recipe enough. It’s unbelievable, incredibly moist, and minus a little grunt work with the carrots, is so easy. I’ll make this probably once a month until I die.
Jessica DeMay says
Thanks, Nikki! I'm so glad you love them! I appreciate you taking the time to leave the great feedback 🙂