Blueberry Carrot Cake Bars
  • 1 1/2 cups Oat flour
  • 1/2 cup Almond Flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 c raw sugar
  • 1 egg
  • 1 cup non dairy milk
  • 1/3 cup vanilla greek yogurt or dairy free yogurt
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 2 tbsp melted coconut oil or butter
  • 2/3 c to 1 cup shredded carrot
  • 2/3 c to 1 cup blueberries (extra for topping)
  • Optional toppings – 1/2 c of vegan cashew frosting or vegan coconut frosting and 1/3 cup gluten free granola

  1. Preheat oven to 350 F. Line a brownie pan or 8×8 pan with parchment paper. Set aside.
  2. In a large bow, sift/whisk the flours and combine with salt, baking powder. Mix in sugar.
  3. In another bowl, mix together vanilla extract, yogurt, egg, and milk. Combine with the dry ingredients, then gently mix in your cinnamon and coconut oil.
  4. Fold in the carrots and blueberries. Pour in a lined or greased 8×8 brownie pan.
  5. Bake for 30-35 minutes or until center comes clean with toothpick.
  6. Place on baking sheet to cool for 10 minutes.
  7. Last, add your optional topping before slicing. Evenly smear 1/3 c to 1/2 cup vegan coconut frosting or cashew cream frosting over the carrot cake bars. Sprinkle with extra berries and granola.
  8. Slice and serve.
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