3/4 cup coconut sugar (or swerve erythritol granular)
3/4 cup softened butter (or melted coconut oil)
1 teaspoon vanilla
1 1/4 cup finely chopped pecans, divided
2.5 cups carrots, grated
Preheat oven to 350 F. Line an 8 x 8" baking dish with parchment paper; set aside.
In a medium-sized bowl, combine almond flour, baking powder, cinnamon, nutmeg, and sea salt; mix until combined and set aside.
In a large bowl, combine coconut sugar (or erythritol sweetener) and softened butter (or coconut oil). Using a stand mixer or hand mixer, beat until smooth. Add eggs and vanilla; beat until smooth. Slowly stir dry ingredients into wet and beat until fully incorporated. Fold in carrots and 1 cup chopped pecans, and using a large spoon, stir to combine.
Pour carrot cake bar batter into prepared pan. Bake 35 minutes, or until a toothpick comes out clean. Cool and frost with cream cheese frosting. Sprinkle remaining 1/4 cup chopped pecans on top.
Cream Cheese Frosting:
8 oz. cream cheese, softened
2 tbsp. butter, softened (or melted coconut oil)
1/2 cup powdered sugar (or swerve confectioners)
1 teaspoon vanilla
1 teaspoon milk or heavy cream (dairy-free is okay)
Combine all ingredients and beat with a hand or stand mixer until smooth.
Recipe notes: 1) use Swerve sweeteners for keto option 2) use dairy-free cream cheese and dairy-free milk (or creamer) for dairy-free and/or paleo option 3) use coconut oil for paleo option
Enjoy!! Don't forget to subscribe below for Sara's upcoming new recipe posts!
Meet Sara Stewart:
Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer.