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A Yummy Carrot Snack (Bar)

A Yummy Carrot Snack (Bar)

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If you like carrots, we think you'll love these chewy snack (or dessert) bars. Carrots give these treats a natural moistness, and their abundant coconut, raisins and pecans add a perfect chewy texture. And they’re not just treats for your taste buds — they’re packed with important nutrients, so they’re a great portable pick-me-up anytime!

We’ve modified our original recipe to use less sugar and butter and add a nutrient boost from ground flaxseeds; we think it’s every bit as delicious as before. The recipe makes 12 bars, which can be stored in an airtight container at room temperature for up to 4 days.

  • Carrot Snack Bars

  • Serves 12
  • Prep time: 20 mins  |  Cook time: 45 mins  
  • Ingredients

  • 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 teaspoon salt
  • 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 large eggs
  • 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
  • Directions

  • 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.
  • Calories per serving: 380, Fat 26 grams, Cholesterol 45 mg, Sodium 220 mg, Carbohydrates 36 grams, Fiber 5 grams, Sugars 17 grams, Protein 5 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 35%, Vitamin C 2%, Calcium 10%, Iron 10%.

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