SCD Carrot Cake Bars with Yogurt Cream Cheese Frosting
Moist, warmly spiced carrot cake bars sweetened with honey and topped with a creamy SCD yogurt frosting. Grain-free, gluten-free, and perfect for spring.
Ingredients
Bars
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 2 eggs
- 1/2 cup honey
- 1/3 cup butter melted
- 1 tsp vanilla
- 1 1/2 cups carrots finely chopped (measured before pressing out water) - about 2 large carrots
- 1/2 cup pecans or walnuts chopped
Yogurt Cream Cheese Frosting
- 1 cup SCD 24-hour yogurt pressed until very thick (measured after pressing)
- 1/4 cup honey up to 1/3 cup if you prefer it a little sweeter
- 1 tsp vanilla
- 1 tsp lemon juice
- 1/16 tsp salt a pinch
Instructions
Bars
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Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper. If you do not have parchment, lightly grease the pan with coconut oil and dust with almond or coconut flour.
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In a large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Add the eggs, melted butter, honey, and vanilla and stir until combined. The batter will look dry, almost like cookie dough.
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Add the chopped carrots and pecans and mix until fully incorporated. You may need to use your hands to work everything together. The carrots will bring the moisture the batter needs.
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Press the batter evenly into the prepared pan.
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Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. The center will still feel slightly soft but should have no raw batter.
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Cool in the pan on a wire rack for 20 minutes, then carefully remove from the pan and cool completely on the rack before frosting.
Frosting
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Combine the pressed yogurt, honey, vanilla, lemon juice, and salt in a bowl. Beat on medium to high speed until smooth and creamy.
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Spread over the completely cooled bars. Refrigerate for at least 30 minutes before slicing and serving.
Recipe Notes
To press your yogurt: use a yogurt press, or line a fine mesh strainer or colander with cheesecloth and let your SCD 24-hour yogurt drain in the refrigerator for 24 to 48 hours. The longer it strains, the thicker it gets. You need it thick enough to hold a shape when spread. A thin, unstrained yogurt will absorb into the bars and make them soggy.
For the carrots: a mini-chopper makes quick work of finely chopping. After chopping or shredding, place the carrots on paper towels and gently press to remove some excess liquid before adding to the batter.
Freezing: the bars and frosting both freeze well. Because the frosting is whisked before spreading, it does not separate when frozen. Store in an airtight container and thaw in the refrigerator.
Dairy-free frosting: a dairy-free yogurt that strains thick enough may work as a substitute, but I have not tested it.