Healthy Carrot Cake Bars made with Eastern Shore Honey

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Honey Carrot Cake Bar on a plate

These healthy carrot cake bars are loved by kids of every age. I remember first being introduced to the concept of carrot cake as a kid, the whole idea of vegetables in cake just didn’t go together. Then I tried it. How could I not love the carrot cake of the 1980’s, loaded with gluten, hydrogenated oil and sugar, lots and lots of sugar?

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 I hope we’ll do more work together this way into the future!

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—You will not know the difference because they are yummy.

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’s 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 this amazing recipe, be sure to take a photo and share them 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
Servings: 24
Calories: 148kcal

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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

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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