These low carb carrot cake bars have all the classic carrot cake flavor that you know and love. Topped with a dreamy cream cheese frosting, sure to curb any craving and have everyone begging for more.
They're gluten-free, dairy-free, free of refined sugar, making them Paleo friendly.
Do you like baking low carb desserts? You might like our recipes for keto coffee cake and keto pumpkin bars.
Our keto carrot cake is also phenomenal and uses some of the same ingredients.
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Why you'll love this recipe
Carrot cake is a staple on many Easter tables around the world. With its batter filled with fresh and flavorful springtime ingredients.
Shredded carrots, warm spices and chopped pecans pack these bars with the perfect carrot cake flavor and fluffy texture.
Topped with a smooth cream cheese frosting, these bars have the right amount of sweetness to curb any craving. We also use this frosting on our keto cinnamon rolls with yeast.
For another recipe that uses wholesome ingredients, try our easy keto pumpkin bread next.
Key ingredients
Carrots - Finely grated carrots are key. This allows them to become soft while baking. You don't want any hard bits. Grate your own, store-bought shredded carrots are too large and dry.
Spices - Cinnamon and nutmeg are the dynamic duo in these bars. Adding the perfect spiced flavor carrot cake is known for. You should give our keto cinnamon sugar donuts a try, if you love cinnamon.
Eggs - Room temperature eggs are very important in baking. They mix into the batter more evenly and help your baked goods rise.
Chopped pecans - Give the perfect crunch and texture to your bars.
Substitutions
Oil - please feel free to use melted and cooled butter in the same quantity.
If you have any questions about these ingredients, please leave a comment below and we will get back to you.
How to make Keto carrot cake bars
Step 1: Add almond flour, salt, baking soda, cinnamon, and nutmeg to a large mixing bowl. Mix until combined.
Step 2: In a separate medium mixing bowl, mix eggs, oil, and sugar-free maple flavored syrup.
Step 3: Add wet ingredients to dry ingredients and mix until combined.
Step 4: Add shredded carrots and chopped pecans. Mix until combined.
Step 5: Pour batter into your prepared 8X8 pan. Bake as directed.
Step 6: Mix the cream cheese in a medium mixing bowl until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
Step 7: Remove from baking pan and allow to cool completely, then spread frosting evenly over the top.
Step 8: Sprinkle on more chopped pecans and cut into 9 or 12 bars for serving.
Please see the printable recipe card below for the full instructions and ingredient quantities.
Instead of plain pecans, top your bars with our keto candied pecans.
For another great recipe that uses nuts, try our keto banana bread.
Top Tip
Use cream cheese that comes in a block. The kind that comes in a tub has a different consistency and will leave you with a runny frosting.
FAQs
We recommend using a box grater to make easy work of the task.
Grate the carrot on one of the sides with a fine grate. Keep in mind that carrots have a high water content, so you may want to let thee shreds drain onto a paper towel before adding them to your batter for best results.
If you have a food processor or VitaMix, you'll likely be able to find instructions in your user manual for shredding carrots with the click of a button.
For this recipe we peel our carrots before grating them, as the skin can have a bitter aftertaste and tougher texture.
But it's completely safe to eat the entire carrot, skin and all. Just wash them before.
These bars are perfect for freezing. Wrap individually, so you can remove the number of servings you need. Defrost on the countertop. If not frosted, you can reheat in the oven or microwave.
Storage instructions
If frosted, store in the fridge in an airtight container for up to five days.
You can store on the countertop for three days if not frosted.
More low carb baking recipes
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📖 Recipe
Keto Carrot Cake Bars
Equipment
Ingredients
For the carrot cake bars:
- 1 ½ cups fine ground almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs room temperature
- ¼ cup sugar-free maple flavored syrup or sweetener of choice
- 2 tablespoons oil neutral flavor like vegetable or avocado oil
- 1 cup finely shredded carrots
- ½ cup chopped pecans
For the cream cheese frosting:
- 8 oz. cream cheese room temperature
- ½ cup powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease an 8"X8" baking pan and line the bottom with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate mixing bowl, mix eggs, oil, and maple-flavored syrup.
- Add wet ingredients to dry ingredients and mix until combined.
- Stir in carrots and chopped pecans.
- Pour batter into your prepared 8X8 pan.
- Bake for 25-27 minutes or until the center is set.
- Remove from the oven and let cool completely before serving.
- Enjoy plain or frost with keto cream cheese frosting. For the frosting: mix the cream cheese in a medium mixing bowl until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
- Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Room temperature eggs are very important in baking. If you forgot to take them out of the fridge, place in a bowl of warm water for 10 minutes.
- Use freshly grated carrots, not store-bought as they are too big and dry. Grate as fine as possible. Peel them also as the peel can be bitter.
- Use a neutral flavored oil or melted butter in this recipe.
- Use the cream cheese that comes in a block not in a tub. Thicker consistency which is better for frosting.
- These bars freeze really well. Wrap individually for easy serving later.
Patty
Can I use melted coconut oil
Four Score Living
Hi Patty,
We have not tried this recipe using coconut oil as we prefer an oil with a neutral flavor. That being said, we don't see any reason why coconut oil won't work. As with using butter instead of oil, if you heat your coconut oil to make it liquid, let it cool a bit before adding to the recipe.
The Four Score Living Team
ellen
what icing is on top?
Four Score Living
Hi Ellen,
It's our keto cream cheese frosting. We've added it to the recipe card.
The Four Score Living Team
Barbara
Question about the nutrition facts: the Carbs are 5gr. The Net Carbs are 2.5gr. But the Sugar is 7gr? Aren't the sugars included in the Carbs? Thank you! This recipe looks delicious!
Four Score Living
Hi Barbara,
We use an app for the nutrition calculator and sometimes it's not 100% accurate. I will update it.
Margaret
Not too sweet at all, good texture. Freeze well great for packed lunches!
Four Score Living
Hi Margaret,
I am so glad you like them. Thank you for letting me know.