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Carrot Cake Bars

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Last Updated on November 29, 2020

These healthy carrot cake bars make the perfect treat! Gluten-free and Paleo, you will love the warm comforting spice and the rich taste of fall in each bite.


I can consider Alexis the Queen of Clean Eats and when her cookbook Lexi’s Clean Kitchen released I knew I had to get a copy.  After flipping through the book and filling it with over 30 bookmarks, I knew that this book was a winner!


From Amazon:

Lexi’s Clean Kitchen is packed with more than 150 nourishing recipes, full-color photos, shopping lists, how-to guides, and simple tips for customizing your clean lifestyle, making each step of the way approachable and, above all, enjoyable!

Lexi delivers healthy meals packed with flavor, like Thai Meatballs, Classic Chili, One-Pan Arroz con Pollo, Maple-Glazed Salmon, and Sriracha Lime Chopped Chicken Salad, with healthier options of your favorite indulgent foods, like French Toast Sticks, Perfect Waffles, Birthday Cake, Easy Sandwich Bread, and more.

Carrot Cake Bars
Yield: 12 bars

Carrot Cake Bars

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1 cup Superfine Blanched Almond Flour
  • ⅓ cup coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon power
  • ⅛ teaspoon sea salt
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ⅓ cup grated carrots
  • ⅓ cup raw walnuts, chopped, garnish optional, plus more for garnish
  • ¼ cup raisins
  • 1½ cups Vanilla Buttercream Frosting, page 288, or more as desired


  1. Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
  2. In a bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended. Whisk in the eggs, applesauce, vanilla, and ginger, if using, until smooth.
  3. Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
  4. Pour the batter into the baking dish, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
  5. While the cake is baking, make the frosting and set aside.
  6. When the cake is done, let it cool completely in the pan before frosting or cutting.
  7. Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired. Cut into 9 to 12 bars to serve.
  8. Store the bars in a closed container in the refrigerator for up to 5 days

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Monday 12th of December 2016 My second comment


Monday 12th of December 2016

A beautiful cookbook with many mouth-watering choices.


Sunday 11th of December 2016

This came about from changing her diet to what worked for her body and sharing recipes on instagram. She wrote it to help people to get 'creative' in their kitchens while eating clean, healthy foods.


Thursday 8th of December 2016

Diane Sanfillipo loves this book.


Tuesday 6th of December 2016

150 Paleo recipes that are easy to make

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