Honey Carrot Cake Bars with Icing

I remember first being introduced to the concept of carrot cake as a kid; the whole idea of vegetables in the cake didn’t go together. Then I tried it. To this day, I’m still in love with carrot cake, however odd it might seem. Now, as an adult, I’m always looking for ways to reimagine my childhood favorites…namely, to make them with better, whole ingredients that are just as delicious as what I grew up with.

Honey Carrot Cake Bar on a plate

When Abbie brought this recipe to my attention, our goal was to create guilt-free healthy carrot cake bars that are easy to make and as good for you as cake can be. Abbie made the first test run on this recipe, and I thank her! This was her first foray into making recipes from scratch with honey – and they were delicious.

Carrots are similar to butternut squash in that they become very soft and sweet after baking, lending themselves well to desserts and baked goods. Finely shred the carrots using a mandoline or even a cheese grater; the goal is to have uniform pieces, with no large chunks leftover (since these will not cook at the same rate as fine pieces). Don’t completely pulverize the carrots, though, or you’ll end up with a very homogenous, mushy texture.

How to Make Healthy Carrot Cake Bars

For the full recipe, scroll down below. Below is an overview of the steps to make this recipe.

FOR THE HONEY CARROT CAKE

  1. Preheat oven to 350 degrees.
  2. Prepare a baking pan with coconut oil.
  3. Cream honey, oil, vanilla, and eggs together in a large bowl until blended, set aside.
  4. Mix flour, baking soda, and powder, cinnamon, and salt set aside.
  5. Add dry ingredients to wet ingredients and blend.
  6. Fold in the carrots, flax meal, and walnuts until blended.
  7. Pour batter into greased 9×13 dish.
  8. Bake 20-25 minutes, or so, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

FOR THE CASHEW CREAM

  1. Soak cashews in water (up-to overnight) in the fridge
  2. Drain and mix cashews and vanilla in a food processor (scrape sides periodically)
  3. Once smooth, remove from processor and fold in remaining ingredients
  4. If too thick, add 1 tbsp. of water until it is the consistency of peanut butter
  5. Stir/Mix until thick like texture frosting is formed
  6. Ice cooled honey carrot cake with Cashew Cream
carrot cake bar

Adapting this Healthy Carrot Cake Bars Recipe

You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Let your inner chef come out and play and change up this recipe. Here are some ideas to get the ideas rolling:

  • Use part almond or oat flour instead of all-purpose gluten-free flour
  • Raisins or dried cherries would be delicious in this recipe
  • Try hemp seeds or raw sunflower seeds instead of flax meal
  • Add unsweetened raw coconut in place of the walnuts

Be sure to keep these Healthy Carrot Cake Bars in the fridge so they’ll last longer. Of course, they may go pretty quickly anyway. They’re perfect for an afternoon snack but you can even use them as an on-the-go breakfast as well.

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

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Honey Carrot Cake Bar on a plate

Healthy Carrot Cake Bars

Course: Snack
Cuisine: American
Keyword: carrot cake, carrot cake bars, healthy cake
Servings: 24
Calories: 148kcal
There are lots of ways to bake with carrots these days but the good news is these healthy carrot cake bars contain honey as an alternative to sugar, and overall, contain less sugar and a healthier oil than most carrot cakes.
Print Recipe

Ingredients

For the Honey Carrot Cake

  • 1/2 c Waxing Kara Honey
  • 1/2 c coconut oil
  • 1/2 tsp. vanilla
  • 2 eggs beaten
  • 1 1/2 c gluten-free flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • pinch nutmeg
  • 1/2 tsp. salt
  • 1 c carrots shredded
  • 1 tsp. ground flax meal
  • 1/2 c walnuts optional

For the Cashew Cream

  • 3/4 c raw cashew halves soak in water overnight in the fridge
  • 1 1/2 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 3 tbsp. Waxing Kara Honey
  • 1 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1 dash sea salt
  • 2 tbsp. water as needed for mixing

Instructions

For the Honey Carrot Cake

  • Preheat oven to 350 degrees.
  • Prepare baking pan with coconut oil.
  • Cream honey, oil, vanilla and eggs together in a large bowl until blended, set aside.
  • Mix flour, baking soda and power, cinnamon and salt, set aside.
  • Add dry ingredients to wet ingredients and blend.
  • Fold in the carrots, flax meal and walnuts until blended.
  • Pour batter into greased 9×13 dish.
  • Bake 20-25 minutes, or so, until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

For the Cashew Cream

  • Soak cashews in water (up-to overnight) in fridge
  • Drain and mix cashews and vanilla in food processor (scrape sides periodically)
  • Once smooth, remove from processor and fold in remaining ingredients
  • If too thick, add 1 tbsp. of water until it is the consistency of peanut butter
  • Stir/Mix until thick like texture frosting is formed
  • Ice cooled honey carrot cake with Cashew Cream

Nutrition

Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 85mg | Fiber: 1g | Sugar: 8g | Vitamin A: 910IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.8mg

Are you big into baking with carrots?

Try these amazing carrot bran muffins, they are delicious, and nice and moist from using raw carrot in the batter. This is a recipe that the whole family will enjoy!

Carrot Bran Muffins

If you are turning a new leaf with healthy eating, this is your recipe! Enjoy these for breakfast or as an afternoon snack to satisfy that sweet tooth!
Check out this recipe

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