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Vegan Carrot Cake Bars

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Carrots for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oat, and a sweet citrus glaze.

Carrot for breakfast, why not when they're in these moist delicious Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze. this Recipe

I love a good carrot cake but I don't make it often. The other day while at the grocery I picked up a 4-pack of carrot cake muffins, but after reading the price and calorie count I decided to go home a try making them myself and skip the fluffy frosting.

As the recipe came together it became more of a bread and not the standard cake or muffins, but calling it carrot bread bars just didn't sound right so I'm calling it Vegan Carrot Cake Bars because it's egg and dairy free.

The batter is sweetened with only a ½ cup of maple syrup which makes it more of a breakfast or snack bread. I did however, sprinkle the top with a mixture of oats and brown sugar and drizzled it with a citrus sugar glaze for a little sweetness.

Carroct-Cake-Bars-SidexSide

Carrot for breakfast, why not when they're in these moist delicious Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

For those who are concerned about the sugar, you can simply omit or reduce the amount of sugar used. Some other add-in options are raisins, nuts, coconut flakes or simply sprinkle the top with the nuts and coconut.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

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“RECIPE”

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Carrot Cake Bars

★★★★★ 4.7 from 3 reviews
Print Recipe

Ingredients

Units Scale
  • 2 cups shredded carrots, I used 2 and ½ medium carrots
  • 2 cups whole wheat or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • zest of one medium orange, about 1 teaspoon
  • 1 cup non-dairy milk
  • ½ cup sparkling water (to replace the egg)
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ⅓ cup canola oil
  • TOPPING
  • ⅓ cup brown sugar
  • ⅔ cups oats
  • CITRUS GLAZE
  • 1 ¼ cup powdered sugar
  • 1 tablespoon fresh orange juice

Instructions

  1. Preheat oven to 350 degrees and spray a 9x11 shallow baking pan with non-stick cooking spray.
  2. Shred the carrots, cover and set aside.
  3. In a medium bowl combine all of the dry ingredients and in another bowl combine all of the wet ingredients.
  4. Pour the wet into the dry and mix until well combined.
  5. Transfer mixture to the baking pan and spread evenly in pan.
  6. In a small bowl mix the brown sugar and oats and sprinkle using your fingers over the surface of the batter.
  7. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
  8. While the carrot bread is cooling mix together the powdered sugar and orange juice until well combined, it may seen that more liquid is needed, but please don't add or it will be too thin.
  9. When bread has cooled, drizzle the glaze over the cake, slice and serve.

Notes

Store uneaten bread in an airtight container in the fridge. You can also freeze wrapped bread.

Nutrition

  • Serving Size: 2 oz.
  • Calories: 301
  • Sugar: 26.2
  • Sodium: 245.6
  • Fat: 7.8
  • Saturated Fat: 1
  • Carbohydrates: 55
  • Fiber: 5.1
  • Protein: 5.2

If you make this recipe or a version of it, please take a picture and share with me on Instagram, tag it #thewholeserving. I’d love to see your version of   this Vegan Carrot Cake Bars.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

 

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

More Vegan

About Celeste

Reader Interactions

Comments

  1. Anne says

    Yum! This looks amazing and a much healthier version of carrot cake!

    • Celeste says

      Thank you Anne.
      These make for a great breakfast on the go or afternoon snack.

  2. Lucy @ Globe Scoffers recipes says

    I love these for breakfast they look so yummy. ????

    ★★★★★

    • Celeste says

      They are just right for those busy on-the-go mornings.

  3. Christine says

    I really enjoy baking with carrots. They keep things moist and naturally sweet. These bars are certainly calling my name. So happy they are vegan because I don't take dairy! 🙂

    • Celeste says

      Thanks Christine.
      A lot of people think that vegan cakes are dry, but this is a super moist recipe.

  4. MyCookingSecrets.com | Krystallia Giamouridou says

    Nice recipe... Even though I follow a gluten-free diet it will be easy for me to substitute all-purpose flour with the one I normally eat. Carrots are my favorite vegetable so I 'll give it a try... Thanks for sharing! Enjoy the rest of the day...

    • Celeste says

      Hi Krystallia, I'm glad you like this one and it's nice that you will be able to sub using a gluten-free flour.

  5. Erin says

    I love carrot cake! It is my favorite spring dessert 🙂 These look wonderful!

    • Celeste says

      Thanks Erin, If you are like me you will find it hard to not eat the entire batch by yourself.

  6. Marilyn says

    This looks so yummy Celeste. Coming to you fom #yumtum

    • Celeste says

      Thanks Marilyn!

  7. Liz @ The Clean Eating Couple says

    These look delicious!! Carrot cake is my favorite dessert - I need to try them!

    • Celeste says

      Thanks Liz for visiting.
      Enjoy!

  8. Mihaela Echols says

    Yum this looks good!

    • Celeste says

      Tanks Mihaela.
      Enjoy!

  9. Bonnie says

    This sounds so good!! I will have to add it to my to-try list!

    • Celeste says

      Thanks Bonnie, Enjoy!

  10. Jen B says

    Looks delicious! What a great way to use up extra carrots too!

    • Celeste says

      The best way to use those extra carrots!

  11. Kathryn says

    Another winner, Celeste! Your recipes are always so easy to share. Pinning and hoping to make soon!

    • Celeste says

      Thanks Kathryn!

  12. J. Matthew Barnes says

    Wow! These look really pretty yummy! And I'm not really all that into carrot cake.

    ★★★★★

    • Celeste says

      Hi Jay,
      Thanks for visiting, have a great weekend.

  13. À LA MODEST says

    Oh, I love carrot cake! This looks mighty delicious. Love the blog name, too!

    • Celeste says

      Thanks, I hope you have a chance to give these a try.

  14. Charlotte says

    These look delicious! I love the citrus glaze too! I have so many things that would go with, I didn't realise how simple it was to make! Thanks for linking to #YumTum

    • Celeste says

      I think it's the citrus glaze that takes it over the top.

  15. Brandi Penguins in Pink says

    YUM! These look amazing. I might have to make a gluten free version of these bars. I would love to know why you used sparkling water instead of regular water.

    ★★★★

    • Celeste says

      Hi Brandi,
      I used the sparkling water to replace the egg in the recipe instead of using a flax egg. And you can totally use gluten-free flour. Enjoy!

  16. Celeste says

    Exactly, they are so delicious!

  17. CakePants says

    These bars look wonderful! I would certainly get up a little more quickly if I knew I had one of these waiting for me at the breakfast table. That's great to know that they freeze well, too!

    • Celeste says

      Thanks, I hope you have a chance to give them a try.
      Thanks for visiting.

  18. Linda at Mixed Kreations says

    These look awesome! I remember my aunt use to make carrot cake and it was so yummy. These look healthier and with the citrus glaze I bet the are soooo yummy.

  19. Emma {Emma's Little Kitchen} says

    These looks utterly DELISH!

    • Celeste says

      Thanks Emma!
      Have a great weekend.

  20. Marie says

    These look absolutely delicious! I love carrot cake so I can't wait to make these. 🙂 Thanks so much for sharing at Merry Monday with us this week!

    • Celeste says

      You are so welcome Marie, I always find awesome links at your party.

  21. Mrs. AOK says

    These sound delicious! Thanks for sharing your amazing recipe with us at #mmbh, we've pinned your recipe to our board.
    XOXO

    • Celeste says

      Thanks Mrs.AOK,
      Have a great week and wonderful Weekend!

  22. Cathy says

    Oh mouthwatering amazing! I love carrot cake and these look delicious! 🙂
    Cathy

    • Celeste says

      Thanks Cathy,
      Have a great week and Happy Easter!

  23. Jennifer Abel says

    They look so yummy. Thanks for sharing on #overthemoon

    • Celeste says

      Thanks Jennifer, I hope you have a chance to give it a try. Have a wonderful week and a Happy Easter weekend.

  24. Dylan Cutler says

    Wow, this looks amazing! The ingredients are pretty clean and of course, vegan is my jam 🙂 Nice!

    • Celeste says

      Thanks Dylan,
      They are mouthwatering delicious.
      Enjoy!

  25. Celeste says

    Thanks Lauren for featuring my Vegan Carrot Cake Bars in your round-up this week.
    Have a great weekend.

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