Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup raw sugar
  • 1 egg
  • 1 cup non dairy milk
  • 1/3 cup vanilla Greek yogurt or dairy free yogurt
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cinnamon
  • 2 Tablespoons melted coconut oil or butter
  • 2/3 cup to 1 cup shredded carrots
  • 2/3 cup to 1 cup fresh blueberries (extra for topping)
  • Optional toppings – 1/2 cup of vegan cashew frosting or vegan coconut frosting and 1/3 cup gluten free granola

Instruction

  • Preheat oven to 350 F. Line a brownie pan or 8×8 pan with parchment paper. Set aside.
  • In a large bow, sift/whisk the flours and combine with salt, baking powder. Mix in sugar.
  • In another bowl, mix together vanilla extract, yogurt, egg, and milk. Combine with the dry ingredients, then gently mix in your cinnamon and coconut oil.
  • Fold in the carrots and blueberries. Pour in a lined or greased 8×8 brownie pan.
  • Bake for 30-35 minutes or until center comes clean with toothpick.
  • Place on baking sheet to cool for 10 minutes.
  • Last, add your optional topping before slicing. Evenly smear 1/3 cup to 1/2 cup vegan coconut frosting or cashew cream frosting over the carrot cake bars. Sprinkle with extra berries and granola.
  • Slice and serve.