Vegan Carrot Cake Bars

March 16, 2016

Carrot for breakfast, why not when they\\\'re in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

2 cups shredded carrots, I used 2 and 1/2 medium carrots
2 cups whole wheat or all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
zest of one medium orange, about 1 teaspoon
1 cup non-dairy milk
1/2 cup sparkling water
1/2 cup maple syrup
1 teaspoon vanilla
1/3 cup canola oil
TOPPING
1/3 cup brown sugar
2/3 cups oats
CITRUS GLAZE
1 1/4 cup powdered sugar
1 tablespoon fresh orange juice

Preheat oven to 350 degrees and spray a 9x11 shallow baking pan with non-stick cooking spray. Shred the carrots, cover and set aside. In a medium bowl combine all of the dry ingredients and in another bowl...
See the full directions on my site

Nutritions

Calories
350

Sodium
177mg
7% DV

Fat
7g
11% DV

Protein
10g
20% DV

Carbs
62g
21% DV

Fiber
6g
24% DV