Carrots give these treats a natural moistness. Studded with coconut, raisins and pecans, they make a perfect pick-me-up snack for any time of the day.
We’ve modified our original recipe to create a healthier alternative with less sugar and butter, and an extra nutrient boost from ground flaxseeds. We think this new version is every bit as delicious!
This recipe makes 12 bars, which can be stored in an airtight container at room temperature for up to 4 days.
|1 cup||whole wheat pastry flour|
|3/4 cup||unbleached all-purpose flour|
|1/3 cup||brown sugar (packed)|
|1/4 cup||ground flaxseeds|
|2 teaspoons||ground cinnamon|
|1 tablespoon||baking powder|
|1 cup||grated carrots (firmly packed)|
|1 cup||sweetened shredded or flaked coconut|
|3/4 cup||Earthbound Farm Organic Raisins|
|1/2 cup||chopped pecans (optional)|
|2/3 cup||canola oil|
|4 ounces||Applesauce (preferably organic)|
|1/4 cup||melted unsalted butter (1/2 stick)|
|2 tablespoons||agave syrup|
|1 teaspoon||pure vanilla extract|
Position a rack in the middle of the oven and preheat to 350 degrees F.
Butter the bottom and sides of a 9 or 10-inch square baking pan. Line the bottom with a piece of parchment paper. Set aside.
Place the flours, sugar, flaxseed, cinnamon, baking powder and salt in a large bowl and whisk to combine. Add the carrots, coconut, raisins and pecans (if using), and stir to blend.
In another small bowl, whisk together the eggs, oil, applesauce, melted butter, agave and vanilla. Add the liquid ingredients to the dry mixture and stir until combined.
Transfer the batter to the prepared pan. Bake until the top is golden brown, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Let the pan cool on a wire rack for 15 minutes, then turn out and let the cake finish cooling on the rack. Cut into 12 bars to serve.