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Carrot Cake Bars

Carrot Cake Bars

If you love the warming flavours of carrot cake but want a healthier, gluten-free version you can feel good about, these Carrot Cake Bars are about to become your new favourite bake. Created by Pamela Higgins, they're made with Natvia Synbiotic Sweetener instead of refined sugar, packed with grated carrot, crunchy walnuts and finished with a simple icing drizzle. Perfect for lunchboxes, afternoon snacks or whenever a sweet craving strikes.

Ingredients

Cake bars:

  • 120g gluten-free flour 
  • 90g Natvia synbiotic sweetener  
  • 1 teaspoon baking powder  
  • 1 teaspoon cinnamon 
  • ½ teaspoon ginger 
  • 2 tablespoons nut butter 
  • 100ml oat milk 
  • 2 carrots, grated 
  • 60g walnut pieces 
  • 60g raisins or dates (chopped) 

For the drizzle:

  • 2 tablespoons zero icing sugar 
  • Dash of oat milk 

Method
  1. Mix together the flour, Natvia,baking powder and spices in a bowl. Whisk together the nut butter, oil and oat milk then pour in and mix well. 
  2. Stir in the grated carrot, walnuts and raisins or dates, then spoon into a greased and lined 9x9in baking tin and spread out. 
  3. Bake at 180C for 25-30 minutes until firm and golden. Leave to cool, then cut into 9 pieces and place on a wire rack. 
  4. Mix together the icing sugar and a dash of milk until quite thick but runny enough to drizzle. Spoon over each piece then enjoy!  

Preparation Time
  • Prep time: 10 minutes
  • Bake time: 25-30 minutes
  • Total time: 35-40 minutes
  • Serves: 6–8 servings
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