Cardamom Carrot Cake Bars

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/3 cup walnut pieces, lightly crushed and
lightly toasted
• 1/2 cup unsweetened
coconut flakes
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1 1/4 cup oat milk
• 1 1/3 cup brown sugar
• 1/2 cup avocado oil
• 1/2 cup apple sauce, unsweetened
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 1/2 cups carrots, grated

For Frosting

• 2 cups powdered sugar
• 8 oz. vegan cream cheese, softened (Mykonos, Daya,
Tofutti, etc.)
• 1/2 cup vegan butter, softened
• 1/2 cup coconut butter, melted
• 1/4 cup maple syrup
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

Directions:

1. Preheat the oven to 350ºF and prepare a greased 9x13 pan.
2. In a mixing bowl, whisk together the flour, 1 cup toasted walnuts, coconut, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground cardamom. Set aside.
3. In a separate mixing bowl, combine oat milk, brown sugar, avocado oil, applesauce, cider vinegar, and vanilla extract.
4. Add the dry mixture to the wet mixture bowl, then add grated carrots. Mix batter with a wooden spoon until just combined.
5. Spoon batter into prepared 9x13 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
6. Make the frosting in a stand mixer with the whisk attachment.
7. Add softened cream cheese, coconut butter, and unsalted butter to the mixer and beat together until fluffy and combined.
8. Add maple syrup, lemon juice, salt, and vanilla to the mixture.
9. Slowly pour powdered sugar into the mixer as it’s mixing to create that fluffy frosting. Place frosting in a piping bag and set aside.
10. Cut carrot cake into squares and pipe frosting on each one in a zig-zag. Garnish with remaining toasted walnuts crumbs.

Serves 12