Carrot Cake Bars Recipe
Sheet cakes and bars are a great way to serve a crowd of hungry people. This carrot cake/bar recipes is perfect for precisely that.
Ingredients
Carrot Cake Bars or Sheet Cake1 � 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
Preheat oven to 325� F
Grease a 8�8 baking pan for bars or a 9�12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup
Stir carrots, walnuts and raisins into wet ingredients
Stir wet ingredients into dry
Spread batter into prepared 8�8 baking pan or 9�12 sheet pan
Bake at 325� for 22 to 25 minutes
For Bars: Cool to room temperature and then turn cake out onto cutting board
Using a sharp knife, cut into 9 bars
Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts
For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper
Wipe out the sheet pan and return the cake to the clean pan
Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts
Serve and Enjoy!
Whipped Cream Cheese Frosting (For Bars)
Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
Store leftover frosting in an airtight jar in the refrigerator
Classic Cream Cheese Frosting (For Sheet Cake)
In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
Store frosting in an airtight jar in the refrigerator until ready to use