Empower Bar Carrot Cake – 2 Ways

By Sara McGlothlin

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

With a few extra ingredients, you can turn your batch of Empower Bars into this flavorful carrot cake version. Ground ginger, nutmeg and cloves and combine with grated carrots and chopped pecans to provide you with a healthier spin on a traditional dessert.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Servings 9 servings


  • 8×8 baking tin
  • mixing bowl
  • box grater


  • 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


  • 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.
Keyword Dairy-free, Egg-free Option, Gluten-free, Grain-free, Keto-friendly, Paleo, Vegan Option

Empower Bar Carrot Cake

This flavorful grain-free carrot cake is a variation of the Healthified carrot cake I have been making for years with a Gratisfied twist. Use the Empower Bar baking mix to make baking this recipe more efficient. Ice with the cream cheese frosting and garnish with pecans. It's the perfect spring dessert!
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Servings 12 servings


  • 2 8-inch springform cake pans or silicone cake molds
  • hand mixer or stand mixer
  • whisk
  • Mixing bowls
  • box grater


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
Keyword Gluten-free, Grain-free, Keto-friendly, Soy-free