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By Serena Di Sabatino Di Diodoro

Vegan Carrot Cake Bars

Name: Vegan Carrot Cake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 tablespoons plain vegan yogurt (such as almond or soy); 60g brown sugar; 3 tablespoons light oil (such as vegetable or canola); 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) cinnamon; pinch nutmeg; pinch) powdered ginger; 1.5 medium carrots peeled and grated (about 1 cup); 20g pecans roughly chopped, plus more for garnish (optional); 2 tablespoon(s) raisins (optional); 85g all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon(s) salt; 1/4 cup(s) vegan cream cheese (strained soy yogurt); 1/8 cup(s) vegan butter room temperature (not melted); 1/2 teaspoon(s) lemon juice; 1/2 teaspoon(s) vanilla extract; 3 tablespoon(s) powdered sugar

6 steps

Prep:15minCook:40min

Updated at: Sun, 12 May 2024 11:21:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories251.1 kcal (13%)

Total Fat13.6 g (19%)

Carbs29.3 g (11%)

Sugars15.4 g (17%)

Protein3.2 g (6%)

Sodium239.6 mg (12%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsplain vegan yogurt

such as almond or soy

60gbrown sugar

3 tablespoonslight oil

such as vegetable or canola

½ teaspoonvanilla extract

½ teaspooncinnamon

ground nutmeg

powdered ginger

1 cupcarrots

medium, peeled and grated

20gpecans

roughly chopped, plus more for garnish, optional

2 tablespoonraisins

optional

85gall-purpose flour

½ teaspoonbaking powder

¼ teaspoonbaking soda

¼ teaspoonsalt

¼ cupvegan cream cheese

strained soy yogurt

⅛ cupvegan butter

room temperature, not melted

½ teaspoonlemon juice

½ teaspoonvanilla extract

3 tablespoonpowdered sugar

Instructions

Step 1

Preheat the oven to 375F (190C). Line a 7x7 square baking tin with parchment paper.

OvenPreheat

Step 2

In a large bowl, whisk the yogurt, brown sugar, light oil, vanilla extract, and spices. Now add in the grated carrots, pecans, and raisins, and stir to combine.

Step 3

Mix in the flour, baking powder, baking soda, and salt. Transfer the cake batter into the prepared pan. Bake 20-25 minutes or until a skewer inserted into the center of the cake comes out clean.

Step 4

Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 5

In the meantime, make the cream cheese frosting. Add the cream cheese, butter, lemon juice, and vanilla extract to a bowl and whip until smooth and well combined. Add the powdered sugar and whip again. If the frosting is too soft add more powdered sugar until you reach the desired texture. Chill the frosting in the fridge until ready to ice the cake.

Step 6

Once the cake has cooled completely, spread the cream cheese frosting on top and garnish with additional chopped pecans.

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