Friday, June 29, 2012

Carrot-Oat Cake Bars

Who doesn't love a yummy, healthy snack?  This recipe was originally submitted from Whole Foods (best grocery store ever!!) and I figured I would try it out because I had been wanting to make a healthy recipe, since my family and I have had a little too many unhealthy things lately. (especially sweets....shocker, right?).  I love the hearty texture of this cake/bar.  It kind of reminds me of the Carrot Cake Lara Bar...only my recipe is wayyyy better.  The only fat in it is the coconut and nuts (which are healthy fats!), and a tiny bit of butter in the powdered sugar frosting - if you choose to use it. Everything else is made with extremely healthy ingredients!  This can be served for breakfast, dessert, or simply an anytime snack.  I had it warm for dessert with a powdered sugar frosting from my heavenly spice cake bars (found here) and at room temperature the next morning for breakfast with my healthy, yogurt glaze from my incredible, healthy carrot cake recipe (found here).  These bars only lasted a few hours in my house!  They are so perfect for on-the-go snacking as well!


1 cup raisins
orange juice - enough to completely cover the raisins
Cooking spray 
1 cup rolled or quick cooking oats 
1 cup chopped nuts (I used almonds)
1 cup whole wheat flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon salt 
2 cups grated carrots 
1/2 cup pure maple syrup 
2 tablespoons honey
2 tablespoons unsweetened applesauce
1/2 cup sweetened finely shredded coconut 
1 1/2 teaspoons vanilla extract


Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside. 

Cover raisins with orange juice in a small sauce pan and bring to a boil, simmer for about 20 minutes, or until big and plump.  Drain and cool.

Pulse oats and nuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, honey, applesauce, drained raisins, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 40 -60 minutes.  Set aside to let cool before cutting into squares.  Serve warm or at room temperature.  Frost if desired.

Warm with the powdered sugar glaze...

Made in muffin tins with the Greek yogurt yogurt glaze, topped with nuts and raisins (chilled)....

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