Vegan Carrot Cake Bars with Cream Cheese Frosting



DIAMANDIA Vegan Cream Cheese Frosting

1 1/2 cup organic almond flour

1/4 cup coconut flour

1/4 cup tapioca flour

1 tsp baking powder

1 tsp baking soda

1 Tbs cinnamon, ground

1/2 Tbs ginger, ground

1/4 tsp nutmeg, ground

1/4 tsp cloves, ground

1/2 Tbsp organic salt

2 Tbs flax seed meal

1 Tbsp pure vanilla extract

2 cups carrots, grated

1/4 cup Three Three Vanilla Almond Milk

1/4 cup melted coconut oil

1/2 cup maple syrup

coconut oil spray


Preheat the oven to 350º.
Spray 8 x 8 baking pan with coconut oil spray.

Grate your carrots and set aside. Make your flax egg. Use 2 Tbs of flax meal, add 5 Tbs of water. Mix and set aside.

In a large sized bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Mix together using a hand mixer. Add the flax egg and the rest of the wet ingredients.
Finely chop up the grated carrots. Fold in the carrots into the batter.
Pour batter into pan and bake for about 35-45 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly in the pan, then turn out onto a wire rack to cool completely.

Top with DIAMANDIA Vegan Cream Cheese Frosting.