Carrot Cake Bars – The Recipe


In our house, we believe in 80/20 balance. Many times, this looks more like 90/10, but the point is, we eat clean and eat healthIER. I will stress healthIER to you too. Do not deprive yourself of so-called, treats, just opt for the healthIER versions.

We go through phases, but these Carrot Cake Bars are a staple right now. Granola bars make a great snack [mid-morning, afternoon, on-the-go]. However, most store bought bars are not good for you — at all. So why not make your own?

Find the full recipe here:

Healthy Carrot Cake Granola Bars Recipe

I was skeptical, but I gave this recipe a shot. Every other time I have tried to make a bar, I failed. Now, I’m not the best cook/baker in the world, but I am a rule follower and I can follow step by step instructions. The instructions of other bars either left me with burnt bars, too chewy bars, or bars that looked more like granola than a bar at all. But, these looked and sounded really good – so, I printed the recipe and gave it a shot.

The outcome? The bars stayed together. Yes, they resembled bars! And, they were delicious. Oats, flax seed, almond butter, raisins, walnuts and carrots – a filling bar, packed with some protein, veggies and fiber too.

The trick to the bar? I’ll credit the sources of sticky: almond butter, flax seed & water, honey. [The first time I made the bar I added a little extra almond butter for the extra stick]. AND, for lack of better description, pan distribution – do not spread the bars too thin. I like to leave them a little thicker than the recommended ½ inch.

So, here it is, the recipe for your very own carrot cake bars:


  • 1 tablespoon – flaxseed, ground
  • 2 1/2 tablespoon – water
  • 1 3/4 cup – oats, dry
  • 1/2 cup – pecans, chopped [I’ve used walnuts too]
  • 2/3 cup – raisins, seedless
  • 1 medium – carrot
  • 1/3 cup – coconut flakes
  • 2 teaspoon – cinnamon
  • 1/2 teaspoon – salt
  • 1/2 cup – honey
  • 1/4 cup – almond butter


  • Preheat oven to 350 degrees and line a 3 quart baking dish with parchment paper.
  • Combine ground flaxseed and water in a small bowl to make a flaxseed “egg.” Allow to sit for 10 minutes to congeal.
  • Pulse oats and nuts in a food processor until semi-finely chopped but not powdery. [I skipped this step.]
  • In a medium-sized bowl, combine pulsed oats and nuts, raisins, grated carrot, coconut, cinnamon, and salt. Set aside.
  • In a microwave safe bowl, heat honey and almond butter for 20 seconds, or until easy to stir together.
  • Add the honey/almond butter mixture and flaxseed egg to the medium bowl with oat mixture. Stir until fully mixed.
  • Pour mixture into lined baking dish and spread out until it is even and about 1/2 inch thick (mixture likely will not cover the entire length of the baking dish).
  • Bake for 20-25 minutes, or until edges slightly brown.
  • Remove from the over and allow to cool for 10 minutes before cutting bars. Let cool completely before removing and eating bars.

Makes approximately 12-14 bars.

Thank you Super Healthy Kids for this great snack idea. It’s a great mid-morning, afternoon, on-the-go snack for big kids too.

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