Carrot Cake Breakfast Bars

Carrot Cake Breakfast Bars

I created Carrot Cake Breakfast Bars with busy moms in mind who want to feed their kiddos a good breakfast on the fly and sneak in some veggies on the way.  These bars do double duty for after school snacks as well.  Or for mom for tea time with a friend.  Bonus, they are made completely in the food processor.

Carrot Cake Breakfast Bars

I mean, when you grow monster carrots, and a lot of them, you get real creative and out comes Carrot Cake Breakfast Bars.

Carrot Cake Breakfast Bars

Gather all of your ingredients and preheat your oven.  We’re gonna have some fun!

Carrot Cake Breakfast Bars

Instead of hand grating the carrots, I put them through a spin in my food processor.  Once grated, I measured enough for the recipe and any leftovers I put in a salad.  Notice these homegrown carrots!  They look nothing like the wimpy carrots you buy at the store.

Carrot Cake Breakfast Bars

Grate them fine leaving no large particles.  If you want to grate yours by hand, that’s okay too.

Carrot Cake Breakfast Bars

Lining your pan with parchment paper makes it easier to cut into bars later.  Trust me on this one.

Carrot Cake Breakfast Bars

Be prepared for your house to have all those yummy fall cozy feels while they bake.

Carrot Cake Breakfast Bars

It’s likely they’ll disappear right away but if you want to save them for another time, they freeze well in an airtight container.

Carrot Cake Breakfast Bars

I’d love your feedback so make these and tell me what you think.

In cooking class news, it looks like I will have a full house for the upcoming Holiday Pies and Treats classes. Can’t wait!  However, if you haven’t registered and want to come, still contact me because sometimes I will have a cancellation.  There’s something deeply rewarding in the process of welcoming people into my home, cooking and chatting together about good food, improved health and how to do it when you’re so crazy busy and there are too many mouths to feed. And then people who just met at the class, all sit down together and share a meal.  The common table brings us together, sweet banter takes over and out of nowhere friendships are born.  It’s a beautiful mystery that I can’t explain.  But it happens and I love it.

So that’s about it for now friends,


Carrot Cake Breakfast Bars (makes 9 bars)

wet ingredients

2 tablespoons melted coconut oil, cooled

3 tablespoons pure maple syrup

3 tablespoons coconut sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup grated carrots

1 teaspoon grated orange rind

dry ingredients

1 cup blanched almond flour

1 teaspoon coconut flour

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon chopped walnuts for top, optional


Preheat oven to 350 degrees.  Line an 8 inch square baking pan with parchment paper or greased foil. Let it go up the sides in order to be able to lift the bars out when done baking and cooling.

Place the grated carrots and the rest of the wet ingredients in the bowl of the food processor.  Blend mixture until well combined.

Add all of the dry ingredients (except walnuts) and process, mixing well.

Pour batter into prepared pan, sprinkle chopped walnuts on top and bake on the middle rack at 350 for 20-25 minutes.  Remove and let cool on cooling rack for 1 hour.  Lift out of pan using edges of parchment paper.

Once completely cooled, slice and enjoy or wrap in an airtight, freezer friendly container and freeze up to 1 month.  

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