PALEO VEGAN CARROT CAKE BARS
All these Paleo Vegan Carrot Cake Bars are easy to make and Yummy. Moist, spiced and topped with a frosting. Gluten free, dairy free, egg sweetened, and free.
These include eggs or no milk which makes them great or vegan if you're currently working around a egg allergy. Be sure to use butter flavored coconut oil instead of the ghee from the frosting to maintain them vegan.
The curry is exactly the one I used for the Paleo Sugar Cookie Bars. It is creamy you won't overlook the cream cheese and so sweet, although it is not cream cheese that pairs using carrot cake. Yes, you may earn a milk cream cheese but I needed something easy and that was it. Promise it will be loved by you.
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INGREDIENTS
CARROT CAKE BARS
- 2 cups milk
- 1/4 cup coconut milk
- 3/4 cup oil
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2/3 cup vanilla milk
- 1/4 cup blueberries (optional)
- 2 tbsp unsweetened shredded coconut (optional)
FROSTING
- 2 tbsp ghee or butter oil to vegan
- 1 tsp vanilla
- 1/8 tsp salt
INSTRUCTIONS
- Put aside.
- Combine coconut milk, milk oil, cinnamon, ginger, nutmeg, and salt. Stir well. Add the coconut almond and coconut milk until mixture is blended, and stir. Scoop into the pan and spread as evenly as you can.
- Bake, until edges are brown.
- Make the frosting once chilled. If necessary, warm up the butter. Mix maple syrup, the butter, vanilla ghee, and salt. Stir. Spread cookie bars over and cut and consume or store in the refrigerator.