Date-Carrot Cake Bars!

by Diana Jarrar November 23, 2020

This recipe is gf, df.

We LOVE a good carrot cake recipe, especially when the ingredients are better-for-you! We slightly modified Maggie's @maggiebakesgrace recipe to make it refined flour and sugar-free in order to keep the glycemic index as low as possible! Enjoy this yumminess.

Ingredients:

1 Bag of Coconut MAGICdATES (about 1/2 cup)
12 Baby Carrots
1/2 Cup Water
1/4 Cup Coconut Oil
1/4 Cup Monk Fruit
3/4 Cup Almond Flour
1/4 Cup Coconut Flour
1 Egg
1 1/2 Tsp Baking Powder

Vegan Frosting:

1/2 Cup Vegan Cream Cheese
1/4 Cup Cashew Milk
1 Tsp Vanilla Extract
1 Tbsp Powdered Sugar (replace this and maple syrup w/date syrup to make it refined sugar free)
1Tbsp Maple Syrup

Directions:

In the food processor, blend the date bites, carrots, water, and oil until smooth but with a few chunks for texture. Stir in the flour, sugar, and baking powder until combined. Pour into a greased 8x8 pan and bake at 350° for ~35 minutes.

While the cake cools, assemble homemade cream cheese. Mix vegan cream cheese, cashew milk, vanilla, powdered sugar, and maple syrup. Set mixture in the fridge for 10 minutes to stiffen up. Cut the square of cake in half and stack with layers of frosting until desired height! We stacked them two high :) Enjoy!