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Paleo Carrot Cake Bars

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Paleo Carrot Cake Bars that are also gluten-free, dairy-free, and refined sugar free. These incredible grain-free carrot cake bars are a favorite of ours, and we hope they’ll be a new favorite of yours. They are healthy and filling and know one will ever know that these carrot cake bars are good for you.

Looking for more grain free bar recipes? You’ll love my Grain Free Banana Bars. If you’re a fan of pumpkin you’ll want to check out my Paleo Pumpkin Bars.

three Paleo Carrot Cake Bars stacked with parchment paper in between, a bag of almond flour in the background

Paleo Carrot Cake Bars

Do you have two bowls, ten minutes to prep, and thirty minutes to bake? If so, I recommend these Grain-Free Carrot Cake Bars as your go-to recipe. These bars are tender, and they taste like carrot cake without the extra ingredients or sugar.

We’ve been enjoying these Grain-Free Carrot Cake Bars for years. They are super filling, healthy, and they taste like carrot cake. I’ve even been known to top these bars with a little frosting and serve them as actual cake. But don’t tell my kids that.

a top down view of a paleo carrot cake bar next to two other carrot cake bars

Carrot cake is one of my father’s favorite desserts. It’s also a favorite of mine. My mom wasn’t really into baking and my family ate out a lot so whenever we wanted a carrot cake my mom would pick up a whole one from the store.

I remember the carrot cakes we used to get were really dense, had tons of nuts and raisins in them and were smothered in a cream cheese frosting. Delicious.

This grain-free carrot cake bar recipe is really quite simple and uses only ten ingredients. It’s not a full cake, but it has all the same great qualities of the cake version, and remember it’s healthy.

No grains, refined-sugar, and it’s loaded with healthy fats and protien. Something I am trying to incorporate more into my family’s eating.

a collage ofsix photos showing how to make paleo carrot bars

How to make paleo carrot bars

  1. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg; set aside.
  2. In a separate medium mixing bowl, mix eggs, oil, and maple syrup.
  3. Add wet ingredients to dry ingredients and mix until combined.
  4. Stir in carrots and chopped pecans.
  5. Spoon batter into your prepared 8X8 pan.
  6. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes only. See the printable recipe card below for the entire recipe.

a top down view of four paleo carrot cake bars, one has a bite taken out

Every carrot cake has the potential to be healthy and nutritious so why not make it that way? These carrot cake bars are grain free, moist, flavorful, and satisfying. I haven’t tried adding in pineapple, but my Grain-Free Hummingbird is a similar recipe, developed from my Grain-Free Banana Everything Bars, and used pineapple to sweeten it.

You can serve these Grain-Free Carrot Cake Bars plain for a healthy breakfast or frost them with fresh whipped cream or coconut cream for a wonderful dessert. If you like this recipe you’ll love my Paleo Carrot Cake Muffins.

If you are looking for a good old fashioned Gluten-Free Carrot Cake I highly recommend you check out this Gluten-Free Carrot Cake from Fearless Dining. Don’t forget to stop back by and let me know what you think of this recipe!

Did you make these carrot bars? Please leave a comment below letting me know what you thought. Any questions about this recipe? Leave me a comment below and I will get back to you.

Yield: 16

Paleo Carrot Bars

three Grain-Free Carrot Cake Bars stacked on a white counter

Grain-Free Carrot Cake Bars that are also gluten-free, dairy-free, and refined sugar free.

Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes

Ingredients

  • [1 1/2 cups fine ground almond flour
  • ]
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs, room temperature
  • 1/4 cup maple syrup (or raw honey)
  • 2 tablespoons coconut oil (or oil of choice)
  • 1 1/2 cups finely shredded carrots
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (180°C). Grease an 8"X8" baking pan and line the bottom with parchment paper; set aside.
  2. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg.
  3. In a separate medium mixing bowl, mix eggs, oil, and maple syrup.
  4. Add wet ingredients to dry ingredients and mix until combined.
  5. Stir in carrots and chopped pecans.
  6. Spoon batter into your prepared 8X8 pan.
  7. Bake for 25-27 minutes or until the center is set.
  8. Remove from the oven and let cool completely before cutting.
  9. If desired, frost with fresh whipped cream, or coconut whipped cream.
  10. Store in an airtight container in the refrigerator.

Notes

  • If you store your almond flour in the fridge or freezer make sure to bring it to room temperature before using.
  • Remember to spoon the almond flour into the measuring cup and then level it. Don't scoop your measuring cup into your almond flour.
  • You can use honey or maple syrup in this recipe.

Nutrition Information:

Yield:

16

Serving Size:

1 bar
Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 127mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 3g
© Chrystal Carver
Cuisine: American / Category: Brownies and Bars
 a pinterest pin of three bars stacked with parchment paper in between with the words easy paleo grain-free carrot cake bars at the top

Reader Interactions

Comments

  7. Carrot cake is a favorite of mine and my moms. I might have to whip some up soon, if I had seen this sooner I would have gotten up extra early to make them this morning to thank her for helping out tonight.

    Reply

  8. These bars looks so wonderful Chrystal. Carrot cake is actually the only cake I truly like, and it’s a favorite that I share with my grandmother.

    Reply

  9. I’ve never made a carrot cake, nor carrot cake bars, but these make me want to try. They sound simply scrumptious.

    Reply

  10. I really want to put these in the vegetable group. Then I could get away with eating these with lunch and supper. I think kids would agree. 🙂 Excellent recipe!

    Reply

    • Hi Sara,
      I don’t currently add nutritional facts because it can vary depending on the exact ingredients used. You can pop the ingredients into a nutritional calculator.

      Best,
      Chrystal

      Reply

  13. Oh my goodness!! I’ve just whipped this up this afternoon, in the hope my little man might eat it full of carrots. WOW! Delicious! I’m so thrilled to have found another healthy version of a classic cake.
    Thanks so much!

    Reply

  14. Really turned out well! Going to make again! And the eggs in there make it nice and fluffy rather than dense! I honestly love dense things but this reminded me of a more cakey texture! Loved the simplicity of it!

    Reply

  15. I made them into mini muffins by adding a bit of craisins, raisins and ground chia because it seemed a bit loose. For an extra treat, a few minutes in the air fryer took them over the top!

    Reply

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