Carrot Cake Breakfast Bars | the infinebalance food blog
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4 from 1 vote

Carrot Cake Breakfast Bars

A healthy take on carrot cake for quick and tasty on the go breakfast.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Servings: 16 servings
Author: Trish Cowper | the infinebalance food blog


  • ¾ cup almond milk
  • ½ cup almond butter or nut butter of your choice - peanut, sunflower, etc
  • 1 tsp vanilla
  • ¼ cup mashed banana about 1/2 of a large banana
  • ¼ cup liquid sweetener agave, maple syrup or brown rice syrup
  • 1 cup grated carrot about 2 large
  • 2 tablspoons ground flaxseed meal
  • cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon

for the frosting:

  • 1 cup icing sugar
  • 3/4 teaspoon ground cinnamon
  • 1-2 tablespons of almond milk or more to desired consistancy


  • Preheat oven to 350
  • Line an 8X8 baking pan with parchment paper and set aside.
  • In a bowl, combine the first 7 ingredients and mix well.
  • Add remaining ingredients and stir until just combined.
  • Spoon into the prepared baking pan and bake for 32-35 minutes, or until toothpick inserted into center of bars comes out clean.
  • Once completely cool, cut into bars.
  • Combine icing sugar and cinnamon in a small bowl. Add almond milk, 1 tablespoon at a time and mix well before adding more. Repeat until desired consistency is reached. I prefer a thicker glaze. Drizzle over bars. Allow glaze to harden before storage.
  • Alternative, skip frosting and wrap each bar individually in plastic wrap and store in the freezer for quick take-along snacks.