Carrot Cake Bars

🍰 This heavenly dessert has all the spice, tenderness, and rich cream cheese frosting you could ask for in a classic carrot cake 🥕!


✅ trainer and client-approved

✅ dairy-free, gluten-free, paleo

✅ low carb, low in sugar




Serving Size: 1 bar
  • Protein - 4.3 g
  • Carbs - 10.1 g
  • Fat - 6.5 g


  • *1/2 cup cassava flour
  • *1/4 cup + 2 tbsp cup coconut flour
  • *1/2 cup Lakanto monkfruit sweetener
  • spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger powder, 1/4 teaspoon clove powder
  • 1 cup grated carrot
  • *1/2 cup creamy and unsweetened nut butter
  • 1/2 cup liquid egg whites (4 egg whites)
  • 1 1/2 teaspoons vanilla extract
  • frosting: 4 ounces dairy free cream cheese (room temp), 1/3 cup Swerve confectioner's sugar, 1 tsp vanilla extract
  • *substutions listed below

Cooking Utensils

  • medium mixing bowl
  • 8" x 8" casserole dish


  1. Preheat oven to 350 degrees F.
  2. Whisk together dry ingredients (cassava, coconut, sweetener, baking powder and spices) in a medium mixing bowl.
  3. Add grated carrot, nut butter, egg whites and vanilla extract.  Mix until smooth. It will be a very thick and sticky consistency.
  4. Lightly coat the baking dish or line it with parchment paper. Spread the batter over the bottom evenly using a rubber spatula.
  5. Bake for 20-22 minutes until a toothpick or knife inserted in the center comes out clean.
  6. Frosting: Add the room temp cream cheese, confections sugar and vanilla in a small mixing bowl. Mix using a rubber spatula. Set aside.
  7. When the cake is ready, cool for at least 15 minutes before frosting.  Cut into 16 equal squares (for best results, use a plastic knife).
  8. Leftovers can be stored in the fridge up to one week or in the freezer up to one month.




Flours: If you need to substitute the flours, the cassava flour can be substituted for gluten-free all-purpose flour or oat flour.

Additional protein: 1/4 cup coconut flour can be substituted for 100 grams unflavored collagen powder.

Sweetener: My go-to sweetener is Lakanto monk fruit. Feel free to substitute equally for Truvia spoonable sweetener, or twice as much baking stevia, erythritol, or coconut sugar.

Cream Cheese Frosting: Because I’m lactose intolerant, I regularly use Miyokos vegan cream cheese  but you can swap for regular cream cheese. And I used Swerve confections sugar in the frosting.

Nut Butter: I chose creamy sunflower butter in these because it’s all I had! However, feel free to swap it out for almond butter, cashew butter or peanut butter if you prefer.


Additional Information

Approximately 117 calories per bar (w/dairy-free frosting)

Calories may vary depending on the brand of ingredients, substitutions and serving size.

Gluten Free, Dairy Free, Paleo, Low Carb

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