Who says cookies are only for dessert? These Carrot Cake Breakfast Bars come in a familiar cookie shape and are a delicious way to start your morning while enjoying all the warm, cozy flavors of a classic carrot cake. Made with wholesome Paleo ingredients, these breakfast bars are grain-free, dairy-free, and refined sugar-free, making them a nutritious option for the morning or a quick snack on the go. They are soft, lightly sweet, and filled with comforting spices that make every bit taste homemade.
One of the best things about these is how fun they are to make. Grating fresh carrots and adding your favorite Paleo-friendly mix-ins such as nuts or unsweetened coconut makes the baking process creative and enjoyable. As the breakfast bars bake, your kitchen fills with the warm aroma of spices, making it hard to wait until they come out of the oven.
These breakfast bars are not only delicious but also a great way to enjoy wholesome ingredients. They are easy to prepare ahead of time, making them perfect for busy mornings when you need something quick to grab on your way out the door. Pair them with a cup of coffee, tea, or a smoothie for a satisfying breakfast that will keep you feeling energized throughout the morning.
Carrot Cake Breakfast Bars are bound to become an essential addition to your recipe collection, whether you are fully committed to a Paleo lifestyle or just seeking a more wholesome spin on a traditional treat. They prove that healthy baking can be simple, flavorful, and full of satisfying ingredients.
TIP: To make into bar shapes, pour the batter into a greased (or parchment-lined) pan and cut into rectangles after cooling.
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Carrot Cake Breakfast Bars
- Recipe by: Jess Case
- Serves: 12
- Serving Size: 1 cookie
- Meal: Breakfast
- Serves: 12
- Serving Size: 1 cookie
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
1 cup shredded carrot, patted dry with a paper towel
1⁄4 cup almond butter, cashew butter, or pecan butter
1⁄4 cup refined coconut oil, room temperature
31⁄2 Tbsp. maple syrup
1 tsp. pure vanilla extract
1 large egg
1 cup almond flour
1⁄3 cup coconut flour
1⁄4 cup arrowroot flour
3⁄4 tsp. baking soda
11⁄2 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cardamom
1⁄2 cup pecans, toasted and chopped
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Use an electric mixer to beat almond butter, coconut oil, maple syrup, vanilla extract, and egg until creamy.
In a separate bowl, whisk flours, baking soda, cinnamon, ginger, nutmeg, and cardamom. Mix in wet ingredients.
Stir in carrot and chopped pecans until well combined.
Use a large disher to scoop 12 heaping mounds onto baking sheet.
Bake 10-12 minutes or until bars are golden brown. Let cool 5 minutes, then transfer to a cooling rack.
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