Vegan Carrot Cake Bars

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

View the full recipe at The Whole Serving →