Looking for a delicious and nutritious paleo snack inspired by the flavors of classic carrot cake? Try these Sweet Potato Carrot Cake Bars! Perfect for pre- and post-workout fuel or an easy on-the-go snack, these bars are packed with fiber, healthy carbs, protein, and good fats. The main ingredients—sweet potatoes and carrots—give these bars a moist, satisfying texture that tastes just as amazing as it sounds.
Pro tip: make two batches because these tend to disappear fast! If you double the recipe, remember to use a larger pan since the dough is moist; this will help the bars cook evenly. Think of these bars as the perfect fusion of a muffin’s texture with the rich, spiced flavor of carrot cake. Trust us, you won’t be able to resist!
Ingredients
- 1 cup cooked sweet potato, mashed
- 2 tablespoons ghee or coconut oil (for added richness)
- 3 large eggs
- 1 tablespoon raw honey (for natural sweetness)
- 2 tablespoons ground psyllium husk (for fiber and binding)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 teaspoon ground cinnamon (for warm spice flavor)
- 1 teaspoon gluten-free baking powder
- 1 cup freshly grated carrot
- 1/2 cup raisins or chopped dates (for extra sweetness and texture)
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Instructions
- 1-Preheat your oven to 350°F (175°C).
- 2-Combine 1 cup of cooked sweet potato and 2 tablespoons of ghee in a medium bowl, and use a mixer to blend until smooth.
- 3-Add 3 eggs and 1 tablespoon of honey to the bowl, blending until the mixture is well combined.
- 4-Mix in 2 tablespoons of ground psyllium husk, 1 teaspoon of vanilla extract, a pinch of salt, 1 teaspoon of cinnamon, and 1 teaspoon of gluten-free baking powder. Blend until fully combined.
- 5-Stir in 1 cup of grated carrot and 1/2 cup of raisins or chopped dates until evenly mixed.
- 6-Lightly grease a 9×9-inch baking pan with ghee, and pour the batter into the pan, smoothing out the surface.
- 7-Bake in the preheated oven for 50–55 minutes, or until fully cooked (check doneness by inserting a fork or toothpick into the center; it should come out clean).
- 8-Cool in the pan, then cut into 9 pieces. Store in the refrigerator once cooled, and enjoy!
