Diabetic-Friendly Carrot Cake Bars
Diabetic-Friendly Carrot Cake Bars recipe, written in my warm, cozy, blog-style tone just the way you love 💛
These bars are tender, moist, perfectly spiced, and topped with a silky sugar-free cream cheese frosting. They taste like classic carrot cake… but with only 4g net carbs per serving! A total win for your blood sugar and your sweet tooth.
🥕 Diabetic-Friendly Carrot Cake Bars
Moist • Low-Carb • Sugar-Free
✨ Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ cup granulated monk fruit (or erythritol)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 3 large eggs
- ⅓ cup melted butter (or coconut oil)
- ¼ cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup finely shredded carrots
- Optional: ¼ cup chopped pecans
🧁 Sugar-Free Frosting
- 6 oz cream cheese, softened
- 3 tbsp softened butter
- ¼ cup powdered monk fruit
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (to thin)
👩🍳 Directions
1️⃣ Make the Cake Bars
- Preheat oven to 350°F (175°C) and line an 8×8 baking pan with parchment.
- In a bowl, whisk almond flour, coconut flour, baking powder, soda, spices, and sweetener.
- In a separate bowl, whisk eggs, melted butter, almond milk, and vanilla.
- Add dry ingredients to wet ingredients and mix until smooth.
- Fold in shredded carrots (and pecans if using).
- Spread batter evenly into your pan.
- Bake 22–25 minutes, or until edges are golden and center is set.
- Cool completely before frosting.
2️⃣ Make the Frosting
- Beat cream cheese and butter until fluffy.
- Add powdered sweetener and vanilla.
- Add heavy cream a little at a time until it reaches a spreadable consistency.
- Spread on cooled cake and slice into bars.
❤️ Nutrition (per bar, 16 bars)
- 4g net carbs
- 6g protein
- Sugar-free
- Gluten-free
