These vegan carrot cake bars are a cross between carrot cake and blondies topped with coconut lemon icing. These rich, dense bars are loaded with carrot, nuts, and fruit and are excellent even without icing. It’s a handheld treat that’s great for picnics or snacks. The moist bars are denser and sturdier than a cake, and plenty of add-ins make this bar flavorful and satisfying. If you’re looking for vegan carrot cake, vegan bars, or vegan dessert bars, this recipe is a must-try!
And, if you’re looking for more vegan desserts, try these chickpea blondies or these raspberry lemon curd bars!
Take your meals to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
This post may contain affiliate links, please read our disclosure policy for details.
What You’ll Need For These Vegan Carrot Cake Bars
Tools You’ll Need
Click to shop.
Join the List
Subscribe
How To Make Vegan Carrot Cake Bars
Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.
In a large bowl combine the oil, brown sugar, apple sauce, and vanilla extract. Whisk until smooth and well emulsified.
Add the flour, cinnamon, nutmeg, baking powder, and salt. Whisk until smooth.
Fold in the grated carrot, raisins, walnuts, and shredded coconut.
Scrape into the prepared pan and level out.
Bake for 23-27 minutes, until the center is set and a skewer inserted comes out clean.
Allow to cool in the pan for 10 minutes before moving to a cooling rack to cool completely.
In a bowl, combine the coconut cream, lemon juice, lemon zest, and vanilla extract. Whip with a hand mixer until smooth.
Beat in the powdered sugar half at a time until light and smooth.
Once the cake bars are cool, spread the icing on in an even layer and allow to set.
Cut into 12-16 pieces. Best the same day or can be stored in an airtight container in the fridge for up to 3 days. Bring the vegan carrot cake bars to room temperature before serving. Icing is not stable for an extended period of time at room temperature.
Important Recipe Notes
Neutral oil: Any neutral oil will work in this recipe including vegetable, canola, sunflower, or even olive oil. Melted coconut oil will only work if the ingredients are warm or the coconut oil will resolidify during mixing.
To retrieve coconut cream from coconut milk: Allow the can to sit undisturbed in the fridge overnight. Open the can without inverting and scoop out the solidified portion.
Use freshly peeled and grated carrot rather than packaged pre-grated carrot. Much of the moisture from this cake comes from the fresh carrot and orange. Packaged pre-grated carrots are dry and will not combine with the batter properly.
Vegan Desserts
Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.
Chocolate Butter Mochi-This vegan chocolate butter mochi is a naturally gluten free, rich and chewy chocolate version of Hawaiian butter mochi. If you like chewy sweets these bars are great with their naturally chewy, dense texture which is similar to standard mochi.
Vegan Carrot Cake Bars
These vegan carrot cake bars are soft, spiced, and topped with a creamy dairy-free frosting! An easy, plant-based dessert perfect for any occasion.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12–16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Soy Free, Vegan
Ingredients
1/2 cup/120ml neutral oil
1 cup/205g light brown sugar
1/3 cup/78ml unsweetened apple sauce
1 tsp/5ml vanilla extract
1 cup/120g all purpose flour
1/2 tsp/1g ground cinnamon
1/4 tsp/ 1/2g ground nutmeg
1/2 tsp/2g baking powder
1/4 tsp/2g salt
3/4 cup/75g grated carrot
1/4 cup/30g raisins
1/2 cup/55g chopped walnuts or pecans
1/4 cup/25g shredded coconut (sweetened or unsweetened)
Icing:
4 tbsp/60ml coconut cream, very cold
1 tsp/5ml lemon juice
1/2 tsp/3ml vanilla extract
2 tsp/4g lemon zest
1 3/4 cups/210g powdered sugar
Instructions
Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.
In a large bowl combine the oil, brown sugar, apple sauce, and vanilla extract. Whisk until smooth and well emulsified.
Add the flour, cinnamon, nutmeg, baking powder, and salt. Whisk until smooth.
Fold in the grated carrot, raisins, walnuts, and shredded coconut.
Scrape into the prepared pan and level out.
Bake for 23-27 minutes, until the center is set and a skewer inserted comes out clean.
Allow to cool in the pan for 10 minutes before moving to a cooling rack to cool completely.
Make the icing:
In a bowl, combine the coconut cream, lemon juice, lemon zest, and vanilla extract. Whip with a hand mixer until smooth.
Beat in the powdered sugar half at a time until light and smooth.
Once the cake bars are cool, spread the icing on in an even layer and allow to set.
Cut into 12-16 pieces. Best the same day or can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Icing is not stable for an extended period of time at room temperature.
Notes
Neutral oil: Any neutral oil will work in this recipe including vegetable, canola, sunflower, or even olive oil. Melted coconut oil will only work if the ingredients are warm or the coconut oil will resolidify during mixing.
To retrieve coconut cream from coconut milk: Allow the can to sit undisturbed in the fridge overnight. Open the can without inverting and scoop out the solidified portion.
Use freshly peeled and grated carrot rather than packaged pre-grated carrot. Much of the moisture from this cake comes from the fresh carrot and orange. Packaged pre-grated carrots are dry and will not combine with the batter properly.
