Sleeping has become a thing of the past for us. Just when the baby starts snoozing through the night, the toddler wakes up multiple times, and isn’t afraid to let us ALL know. So when daylight savings hits, it may mean I curse the clock, but it also means paleo carrot cake bars with salted cashew cream cheese frosting.
Our house doesn’t have the most ideal floor plan for having small children. The master bedroom is on the main level, and my sweet little boys sleep two flights of stairs above us. Which means when one of them gets up screaming at 3am, it’s a full-on cardio workout straight from REM sleep. You can probably imagine how easy it is getting back to zzz’ing after that…
So it’s not our dream home. But when you buy a house, in a seller’s market, in the perfect zip code, with the perfect schools, you sort of just take what you can get. It has an outrageous monthly HOA? We’ll eat ramen for a few months. It’s 600 square feet? We LOVE tiny living. Oh and it has a mote surrounded with blood-loving alligators? No problem, we’ll build a plywood bridge.
Let me explain – I’m not SO superficial that I need to live in the best zip code to feel like I’ve made it in life (and I’m not talking 90210 here). But when you are uprooted every few years because of your husband’s job, it’s kind of essential you buy in a highly desirable area, so you can sell it quickly, and not lose money. You see, we feel like we’ve got this down to a science.
But the floor plan situation. Ugh you guys, it’s killing me. We’re going through some major sleep growing pains, which totally sucks when you think your oldest is the best sleep ever, then transitions to night terror/nightmare stuff multiple times a night. O.MG. We’re running up and down those stairs so many times, I never have to work out during regular ‘business’ hours anymore. Then daylight savings came, and it was the WORST practical joke on parents, ever.
I welcome those longer days of sunshine, and I get really pumped about spring and summer. But parents, we need to revolt or something. ‘Cause that whole lose an hour crap is not ok. IT’S NOT OK. The only silver lining is one step closer to carrot cake season. Phew, there is a God!!!
When you’re functioning on a few hours of zzz’s a night, there’s nothing better than a hot cup of coffee and a big fat bite of these paleo carrot cake bars with salted cashew cream cheese frosting. They aren’t really intended to be a breakfast thing, but desperate times call for desperate measures.
They’re the perfect dessert to bring to parties or scarf by yourself at 7am when you’re crying in a corner about your 4am wake up calls. Sweetened naturally with maple syrup and chopped dates, you won’t believe these are healthy and gluten free. Same classic texture as traditional carrot cake, just a healthier spin! The base of these paleo carrot cake bars with salted cashew cream cheese frosting are made with a blend of almond flour, coconut flour, grated carrots, walnuts, and eggs.
Ooooh but the best part (yes, even better than a full nights sleep) is this FROSTING. Dairy free and oh so decadent – made of blended cashews, maple syrup, lemon juice, vanilla extract, and your choice of almond or coconut milk. It’s like cream cheese, but it’s not. You won’t believe how easy it is to make and how crazy good it tastes.
If paleo desserts haven’t been your forte, this one is an absolute must – you can’t mess up this perfectly textured cake bar and the only key you’ll need for the sweet and creamy frosting is high powered blender or quality small food processor.
Even the most sleep-deprived mommies can make these bars in a flash. And be sure to try these no bake paleo chocolate mango bars, paleo chocolate brownie skillet cake, paleo banana cream pie cookies, and keep the carrot cake love going strong all spring with paleo carrot cake energy balls.Print
Paleo Carrot Cake Bars with Salted Cashew ‘Cream Cheese’ Frosting
- Yield: 6-9 bars
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup grated carrot
- 4 pitted and chopped medjool dates
- 1/2 cup chopped walnuts
- 1/2 cup pure maple syrup
- 1/2 cup coconut or almond milk
- 1/4 cup coconut oil
- 4 eggs
Salted Cashew ‘Cream Cheese’ Frosting
- 1 cup cashews (soaked overnight in water)
- 2 tablespoons coconut or almond milk
- 2 tablespoons + 2 teaspoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon + 1 teaspoon lemon juice
- sea salt to top
- Preheat oven to 350 degrees
- In a large bowl, combine the almond flour, coconut flour, baking soda, and baking powder
- Add the grated carrots, chopped dates, and walnuts
- In a separate small bowl, combine the maple syrup, almond or coconut milk, melted coconut oil, and eggs, then pour into the larger bowl. Mix until well combined
- Pour the carrot cake mixture into a greased 8×8 inch pan and bake for 45-50 minutes, then place on a rack to cool
- To make the frosting, soak 1 cup raw cashews in water overnight
- Drain the water and pour the cashews into a small food processor or blender, then add the coconut or almond milk, maple syrup, vanilla, and lemon juice. Pulse or blend until thick and creamy. You may have to scrape down the sides a few times to ensure all the cashews are blended
- Once the carrot cake is cooked, cover the top with the cashew frosting
- Sprinkle the top with sea salt and cut into bars
- Store in the refrigerator if serving later