A healthy & yummy dessert!

Carrot cake is so yummy, but often filled with added sugars & unhealthy ingredients. These healthy carrot cake bars are perfect for those who are avoiding allergens or looking for something a bit healthier. 

This recipe excludes dairy, gluten, & refined sugars both both the cake & the frosting recipe. Please note that the frosting, due to it being dairy-free, does not set up like a typical harder frosting would. However, making it dairy free certainly doesn’t mean it won’t be delicious! 

 If you choose to use dairy, the frosting will set up a bit harder, making it easier to cut! 

What you’ll need: 

1 cup almond flour 

1/3 cup coconut sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon 

1/8 teaspoon sea salt

2 eggs

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

2 teaspoons ginger powder or finely ground ginger

1/3 cup grated carrots

1/3 cup chopped walnuts 


Preheat the oven to 350° F.

In a large bowl, stir together the dry ingredients until well mixed. 

Whisk in the wet ingredients, & then fold in the carrots. 

Bake for about 25 minutes or until a toothpick comes out clean when inserted. Cool & make the frosting.


What you’ll need: 

8 oz dairy-free cream cheese (room temperature)

1/2 cup dairy-free yogurt 

1/4 cup maple syrup 

1 1/2 teaspoon vanilla extract 


Add all ingredients to a large bowl & beat with a hand mixer or standing mixer until smooth & fluffy. 

Please note that, when using dairy-free ingredients, the frosting will be more wet than if using ingredients with dairy. 

One the carrot cake bars are cooled, pour frosting on top & allow to cool in the fridge until ready to serve! 


For a step by step video, head over to our social media @Conners.Clinic & get baking!