Carrot Cake Bars (V, Flourless, GF)

Flourless, egg free carrot cake bars that make a perfect breakfast or treat.

Course Dessert
Author Elisa


  • 2 cups gf oat flour (gluten free oats ground into a flour)
  • 1/2 cup granulated sweetener of choice
  • 1 tbsp baking powder
  • pinch of sea salt
  • 1 small carrot finely grated
  • 1 cup milk alternative I used hemp milk
  • 1 flax egg
  • 1 tsp vanilla extract
  • 6 tbsp nut or seed butter i used peanut butter

For the protein frosting...

  • 3 scoops vanilla protein powder (I recommend a casein or brown rice blend)
  • 1-2 tbsp granulated sweetener of choice
  • 1-2 tbsp nut or seed butter
  • milk alternative to form batter


  1. Preheat oven to 350 degrees and grease a 9x9 pan.

  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, whisk the milk, vanilla extract, and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
  4. Using a 1/4 cup, pour batter into the pan. Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.

  5. Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.

For the frosting...

  1. place in a small bowl and add dairy-free milk to thin out to a very thick consistency. Allow to sit for 5 minutes before spreading on muffins. Refrigerate to allow to firm up.

Recipe Notes

Based off the recipe fromĀ