Carrot Cake Bars

Ingredients

• Carrot Cake Bars or Sheet Cake
• 1 � cups blanched almond flour
• � tsp. sea salt
• � tsp. baking soda
• � Tbsp. cinnamon
• � tsp. nutmeg
• 3 eggs
• 2 Tbsp. coconut oil or butter, melted
• � cup maple syrup
• 1 � cups carrots, grated
• � cup walnuts plus 2 Tbsp., chopped
• � cup raisins
• Whipped Cream Cheese Frosting (For Bars)
• � cup heavy cream
• 8 ounces cream cheese, softened
• � cup maple syrup
• 1 Tbsp. vanilla
• Classic Cream Cheese Frosting (For Sheet Cake)
• 1 stick butter, softened
• 8 ounces cream cheese, softened
• � cup maple syrup
• � Tbsp. vanilla

Directions

Carrot Cake

1. Preheat oven to 325� F
2. Grease a 8�8 baking pan for bars or a 9�12 quarter sheet pan for cake and line with parchment paper
3. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
4. In a separate bowl, mix together eggs, oil and maple syrup
5. Stir carrots, walnuts and raisins into wet ingredients
6. Stir wet ingredients into dry
7. Spread batter into prepared 8�8 baking pan or 9�12 sheet pan
8. Bake at 325� for 22 to 25 minutes
9. For Bars: Cool to room temperature and then turn cake out onto cutting board
10. Using a sharp knife, cut into 9 bars
11. Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts
12. For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper
13. Wipe out the sheet pan and return the cake to the clean pan
14. Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts

Serve and Enjoy!

1. Whipped Cream Cheese Frosting (For Bars)
2. Whip heavy cream until stiff
3. In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
4. With a rubber spatula, gently blend whip cream into cream cheese mixture
5. Store leftover frosting in an airtight jar in the refrigerator
6. Classic Cream Cheese Frosting (For Sheet Cake)
7. In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
8. Store frosting in an airtight jar in the refrigerator until ready to use