These easy Carrot Cake Paleo Magic Cookie Bars are the perfect treat to celebrate just about any occasion!
Carrot cake lovers, rejoice! These carrot cake Paleo magic cookie bars bring together all the classic flavors of carrot cake—cinnamon, nutmeg, sweet pineapple, and crunchy pecans—in a convenient cookie bar format. With a luscious cashew “cream cheese” frosting to top it all off, these bars capture the essence of the beloved, subtly spiced cake in every bite. I’ve made these delectable bars to celebrate the weekend, for my husband’s birthday, and even for the annual school bake sale! They’re loved by all and perfect for any occasion.
Carrot cake first showed up as a dessert in the Middle Ages, when sugar was scarce and carrots were used as a natural sweetener. These bars pay homage to that tradition by using wholesome ingredients and a hint of natural sweetness from honey or agave. Whether you’re a Paleo pro or just someone who appreciates a good dessert with a healthier twist, these bars will hit the spot.
Are Carrot Cake Paleo Magic Cookie Bars Healthy?
While it’s always a good idea to enjoy treats in moderation, these bars include ingredients that could be considered more nutrient-dense than their traditional counterparts. Pecans, cashews, and coconut flour add healthy fats, while the carrots and pineapple are chock-full of fiber along with vitamins and minerals. Instead of calling for refined white sugar, we use honey, which is a natural sweetener.
If the honey is replaced with agave, this recipe is suitable for vegans. It’s free of dairy, which means those who are lactose intolerant can enjoy it as well.
This Frosting Is A Game Changer
One of the most surprising elements of these cookie bars is the cashew “cream cheese” frosting. If you’ve never made a cashew-based frosting before, prepare to be amazed. Soaking the cashews overnight transforms them into a velvety base that’s perfect for blending. Add a touch of almond milk, honey (or agave), and vanilla extract, and you’ll create a thick, creamy frosting that’s as versatile as it is delicious.
This frosting is not just a topping; it’s an experience. Chill it for the perfect consistency and resist the urge to eat it straight from the bowl (though no judgment here if you do). It’s proof that going dairy-free or vegan doesn’t mean sacrificing flavor or indulgence.
How Do I Store Leftovers?
Store them in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them for up to 2 months. Be sure to separate layers with parchment paper to prevent sticking.
Serving Suggestions
These carrot cake Paleo magic cookie bars are perfect as a dessert for a spring brunch, an afternoon snack, or even a sweet addition to a holiday spread. Pair them with a steaming cup of Vegan Hot Chocolate, an easy Homemade Caramel-Vanilla Iced Coffee, or a cool and tropical Pineapple Smoothie With Coconut Cream. For a happy hour libation accompaniment, try a Sidecar Drink or an Alabama Slammer Cocktail. No matter how you enjoy them, these bars are sure to be a hit with anyone who loves the flavors of carrot cake in a fresh, innovative format.
Ingredients
For the bars:
- 2/3 cup pecans
- 1/2 cup unsweetened coconut flakes
- 1 can full-fat coconut milk (13.5 ounces)
- 1/3 cup honey (agave for vegan version)
- 1/4 cup pineapple juice
- 2/3 cup carrot grated (about 1 large carrot)
- 1/2 cup crushed pineapple (try to measure with the least amount of juice possible)
For the crust:
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 3 tablespoons honey (or agave)
- 3/4 cup coconut flour sifted (66g)
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of sea salt
For the frosting:
- 1/2 cup raw cashews soaked overnight (70g)
- 3 tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons honey (or agave)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 teaspoons coconut oil melted
Instructions
- Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper, leaving a little overhang to use as a handle once the bars are baked. I like to rub the pan with coconut oil to help the parchment stick.
- Place the pecans on a small baking sheet, and the coconut flakes on a separate baking sheet. Place into the oven and bake until golden brown and toasted, about 10-12 minutes for the pecans and 2-4 minutes for the coconut. Coconut burns quickly, so keep an eye on it!
- In a large pot (coconut milk rises a lot when heated!) whisk together the coconut milk, honey, and pineapple juice, and bring to a boil over high heat. Boil for 1 minute, stirring constantly. Reduce the heat to medium and simmer, stirring frequently, until the sauce reduces to a total of 1 cup, about 18-20 minutes. I recommend checking it at about 16 minutes (you'll need to pour it out of the pot into a measuring cup). If you still have over 1 cup, put it back into the pot and cook a few more minutes. It's important to reduce to 1 cup.
- While the sauce reduces, in a large bowl, using an electric hand mixer, beat the coconut oil with the 3 tablespoons of honey until smooth and creamy. Stir in the flour, cinnamon, nutmeg, and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This will be a little bit tough, so be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in. Do not bake the crust until the sauce finishes reducing, as this allows the sauce to thicken and cool while the crust bakes.
- While you wait for the sauce to finish reducing, chop the toasted pecans and set aside.
- Additionally, place the grated carrot and and the crushed pineapple into separate kitchen towels and wring out the excess moisture. Make sure to remove as much moisture as you can so excess water won't be released when cooking, which will keep your bars from setting properly.
- Once the sauce has reduced to 1 cup, set it aside to cool while you bake the crust. Bake the crust for 8 minutes.
- When the crust comes out of the oven, it may have risen in some spots. Take a small spoon and gently press it all back down, being sure not to leave cracks in the crust.
- Sprinkle the chopped nuts on top, and lightly press them into the crust. Then sprinkle on the coconut flakes, followed by the grated carrots and then the pineapple. Be sure to spread everything out evenly.
- Finally, pour the coconut milk sauce evenly over everything, making sure you get it down the sides of the bars (but not between the parchment and the pan). Use a knife to swirl around the layers in a few spots where the sauce pools, to make sure it seeps down into all the layers. Make sure you don't cut into the crust! Then, gently shake the pan to ensure the sauce sinks in everywhere.
- Place the pan back into the oven and cook until golden brown and bubbly, about 28-30 minutes. Let cool to room temperature.
- While the bars cook, drain the cashews and place them into a small food processor (mine is 3 cups). Add the milk, honey, vanilla, and salt. Blend, scraping down the sides as necessary, until smooth and creamy. This could take 3-4 minutes.
- With the food processor running, stream in the coconut oil until well combined. Transfer the frosting to a bowl and place in the refrigerator to firm up.
- Once the bars are at room temperature, spread the frosting over top.
- Cover and chill the bars overnight to let everything set. After they've set for a day, slice the chilled bars and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can I use cashew butter instead of cashews? I forgot to soak them and I wanted to make them today.
Hi Carrie, I haven’t tried but it should work, cahsew buter may be denser and creamier so make sure to watch the texture.