These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!
PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins
SERVINGS: 12 squares
Preheat oven to 350F and grease and line an 8x8 baking pan.
For flax egg, combine 2tbsp ground flaxseed with 5tbsp water. Let sit 5minutes to "gel."
In a large bowl, combine all dry ingredients except carrots and pecans.
Add in shredded carrots and toss to coat.
Pour in all wet ingredients, including flax egg, and stir until just combined.
Fold in chopped pecans.
Transfer batter to baking pan and bake for 35-38 minutes. Let cool completelybefore frosting.
For frosting: blend soaked & drained cashews with all ingredients in a blenderuntil smooth. Place in the fridge for at least 30 minutes to thicken.
Spread frosting over cooled cake, slice and enjoy! Store in an airtight containerin the fridge.