It’s the time of year when spring has sprung and Mother’s Day is just around the corner that reminds me of carrot cake. While there are already a handful of carrot cake recipes on the magazine (including this round-up and this bread), I wanted to create a couple of this flavorful baked good using my Gratisfied grain-free Empower Bar baking mix. I could have come up with many more, but I whittled it down to these two instead. The first is is in true Empower Bar form; with the incorporation of grated carrots, pecans, and a few spices, it’s easy to bake a batch in your 8×8 baking tin or muffin tray. The second is more of a traditional carrot cake and some would consider a labor of love. You will need two Empower Bar baking mixes for this recipe, and while the cake in and of itself is amazing, I highly encourage you take the extra step and make the frosting. It truly is the icing on the cake! Feel free to cut the recipe in half if a single layer is all you need. You could even make the Empower Bars and enjoy with a dollop of the frosting. A choose your own carrot cake adventure!
Carrot Cake Empower Bars
Equipment
- 8×8 baking tin
- mixing bowl
- box grater
Ingredients
- 2 eggs beaten
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup or liquid sweetener of choice
- 1/4 cup creamy almond butter or nut butter of choice
- 1 teaspoon vanilla extract
- 1 Empower Bar Original baking mix pouch see note
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 cup grated carrots from about 2-3 large
- 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking tin with parchment paper.
- In a large mixing bowl, whisk together the eggs, coconut oil, maple syrup, almond butter, and vanilla extract until creamy.
- Add the Empower Bar baking mix, nutmeg, ginger, and cloves. Stir until the dry ingredients are incorporated with the wet ingredients and a dough is formed.
- Fold in the grated carrots and chopped pecans (if using). Stir until they are blended into the dough.
- Transfer the dough to the baking tin and spread evenly to all sides. Bake for 20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely in the baking tin for at least 1 hour before removing from the baking tin and slicing into squares.
Empower Bar Carrot Cake
Equipment
- 2 8-inch springform cake pans or silicone cake molds
- hand mixer or stand mixer
- whisk
- Mixing bowls
- box grater
Ingredients
For the cake
- 5 eggs beaten
- 1 cup almond milk
- 2/3 cup melted coconut oil
- 1/2 cup maple syrup or coconut nectar
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 Gratisfied Empower Bar Original Baking Mixes see note
- 1/2 cup coconut sugar or granulated sugar of choice
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger optional
- 1/4 teaspoon cloves optional
- 3 cups grated carrots from about 3-4 large
- 1 cup chopped raw pecans plus more for garnish if desired
For the frosting
- 3/4 cup coconut oil room temperature
- 3/4 cup grass-fed butter room temperature
- 1/2 cup cream cheese you can use vegan cream cheese
- 1/4 cup tapioca starch or arrowroot starch
- 1/4 cup plus 2 tablespoons maple syrup or coconut nectar
- 1 teaspoon vanilla extract
