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–+ servings
carrot cake bars on white plate

Healthy carrot cake bars

Mandy Mazliah
These delicious healthy carrot cake bars are packed full of vegetables, oats, dates and nuts. A great hidden vegetable recipe for picky eaters.
4.59 from 17 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine British
Servings 12
Calories 134 kcal

Ingredients
 
 

  • 120 g rolled oats oatmeal
  • 40 g nuts hazelnuts or walnuts work well or sunflower or pumpkin seeds
  • 60 g chopped dates* or raisins
  • 220 g carrot grated
  • 2 tablespoons maple syrup or agave syrup, optional - can be omitted for babies
  • 1 teaspoon vanilla extract
  • 60 ml sunflower oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice
  • cold water if needed

Instructions
 

  • Pre-heat the oven to 180°C(fan)/200°C/gas mark 6.
  • Grease and base line a 20cm square cake tin.
  • Place all the ingredients apart from the water into a food processor or high powered blender. If you don't have one you can mix and pulse with a hand hand stick blender but you may need to add a tiny bit of water to get the right consistency. Take care that it doesn't end up too runny.
  • Spoon into your prepared cake tin and smooth over the surface. Bake for 25-30 minutes until firm and slightly browned on top. Remove from the oven and immediately cut into squares or bars using a sharp knife. Then leave to cool in the tin.
  • Enjoy!

Notes

  1. Medjool dates work best. If you have a different kind of dates and they seem to be dry, soak in hot water for 20 minutes before starting this recipe. Drain and proceed.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 14mgPotassium: 157mgFiber: 2gSugar: 6gVitamin A: 3064IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword carrot cake bars
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