Carrot Cake Bars

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 Orange, about 1 teaspoon, zest of medium

• Refrigerated

  • 1 cup Non-dairy milk

• Condiments

  • 1/2 cup Maple syrup

• Pasta & Grains

  • 2/3 cups Oats

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 Citrus glaze
  • 1/2 tsp Nutmeg, ground
  • 1 1/4 cup Powdered sugar
  • 1/2 tsp Sea salt, fine
  • 1 Topping
  • 1 tsp Vanilla
  • 2 cups Whole wheat or all-purpose flour

• Oils & Vinegars

  • 1/3 cup Canola oil

• Drinks

  • 1 tbsp Orange juice, fresh
  • 1/2 cup Sparkling water

Found on thewholeserving.com

Description

Ingredients

• 2 cups shredded carrots, I used 2 and ½ medium carrots
• 2 cups whole wheat or all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon fine sea salt
• zest of one medium orange, about 1 teaspoon
• 1 cup non-dairy milk
• ½ cup sparkling water (to replace the egg)
• ½ cup maple syrup
• 1 teaspoon vanilla
• ⅓ cup canola oil
• TOPPING
• ⅓ cup brown sugar
• ⅔ cups oats
• CITRUS GLAZE
• 1¼ cup powdered sugar
• 1 tablespoon fresh orange juice

Directions

• 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 combine all of the wet ingredients.
• Pour the wet into the dry and mix until well combined.
• Transfer mixture to the baking pan and spread evenly in pan.
• In a small bowl mix the brown sugar and oats and sprinkle using your fingers over the surface of the batter.
• Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
• While the carrot bread is cooling mix together the powdered sugar and orange juice until well combined, it may seen that more liquid is needed, but please dont add or it will be too thin.
• When bread has cooled, drizzle the glaze over the cake, slice and serve.

Nutrition