If you love carrot cake but want a lower sugar and more wholesome version, these Healthy Carrot Cake Bars (aka Breakfast Cake) is for you!
Made with wholesome ingredients like oats, Greek yogurt, and fresh carrots. It’s naturally sweet, perfectly spiced, and packed with fiber and protein. This soft and fluffy cake is perfect for breakfast, snack time, or even a toddler-friendly treat.
Why You’ll Love These Healthy Carrot Cake Bars
- great for meal prep + freezer-friendly
- soft, fluffy, cake-like texture
- made with oats for fiber + long-lasting energy
- naturally sweetened with maple syrup (or can sub with dates, applesauce, or banana for no added sugar option)
- easy to make in one bowl or blender
- perfect for toddlers, picky eaters, and family snacks
These were inspired by my protein carrot muffins, and both pair so well with an easy yogurt cream cheese spread that I'll share below!
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Ingredients You'll Need
- oat flour (or oats blended)
- grated carrots (about 2 medium carrots)
- eggs
- yogurt (Greek or DF alternative)
- avocado or olive oil
- vanilla extract
- maple syrup or honey (optional)
- cinnamon
- baking powder + baking soda + salt (optional)
See recipe card for quantities.
How to Make Your Healthy Carrot Cake Bars
- Preheat oven – Set oven to 350°F (175°C) and grease or line a 9x9-inch baking dish with parchment paper. If wanting thinner bars, use a 9x13-inch baking dish (cook time will vary).
- Blend oats & ingredients – If using oats, blend into a very fine oat flour (this is key for a soft, cakey texture). In the blender, add the eggs, yogurt, maple syrup, oil, vanilla, spices, baking powder, baking soda, and salt.
- Fold in carrots & raisins – Gently mix in the grated carrots (if you didn't blend already) and raisins, ensuring they’re evenly distributed.
- Bake – Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let cool in the pan for 5-10 minutes before slicing into squares. Enjoy warm or at room temperature!
Hint: For extra moisture and natural sweetness, let the grated carrots sit with the wet ingredients for 5-10 minutes before mixing in the dry ingredients.
Substitutions
- oat flour → swap for whole wheat flour or all-purpose flour (GF if needed). I haven't tried with almond flour yet, but I would add ½ cup extra (texture may vary)
- greek yogurt → use dairy-free yogurt, mashed banana, or pumpkin puree
- maple syrup → substitute with honey, date syrup, or soaked dates (2-3) for natural sweetness, or omit for no added sugar
- avocado oil → use melted butter, coconut oil, olive oil, or unsweetened applesauce
- eggs → sub flax or chia egg (1 tablespoon ground flax seed + 3 tablespoon warm water, let thicken for 5 minutes)
If using gluten-free oats, then this recipe is already naturally gluten-free! Make substitutions for dairy-free and egg-free as needed.
Variations
- coconut carrot cake – stir in shredded coconut for extra flavor
- spiced carrot cake – add ½ teaspoon nutmeg & ginger for a warm, spiced kick
- carrot cake muffins – bake in a muffin tin instead, time will drop to about 20 minutes
- chocolate chip carrot cake – stir in ¼ cup of mini chocolate chips
See the muffin version of this recipe!
Equipment
To make these healthy carrot cake bars you'll need a high speed blender, here is my favorite blender that I use daily! Then you'll need a baking dish. If wanting to make muffins then I'll either use this silicone muffin pan or muffin liners!
Storing Your Healthy Carrot Cake Bars
Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Freeze individual squares for up to 3 months. Thaw at room temp or microwave for a quick snack!
Tiff's Dietitian Tip
Call it "cake" to make it more exciting for little ones! Spread a thick layer of Greek yogurt cream cheese frosting on top for a fun, nutritious twist. It tastes like frosting but adds protein and healthy fats to keep them full and satisfied. Just blend ½ cup cream cheese, ½ cup yogurt (plain Greek yogurt) or cottage cheese, 1 tablespoon maple syrup (optional), ½-1 teaspoon vanilla extract.
FAQ
Yes! Swap Greek yogurt for a dairy-free yogurt like almond or coconut yogurt.
Absolutely! Try chopped nuts, shredded coconut, or mini chocolate chips.
Yes! Divide the batter into a lined muffin tin and bake at 350°F for 20-25 minutes.
Related
Looking for other recipes like these healthy carrot cake bars? Try these:
Healthy Carrot Cake Bars for Toddlers
Equipment
Ingredients
- 1 ½ cups oats blended into flour, or 1 ½ cups of oat or all-purpose flour (GF if needed)
- 1 cup grated carrots about 2 medium carrots
- 2 eggs can sub flax eggs: 2 tablespoon ground flaxseed + 5 tablespoon water
- ½ cup plain Greek yogurt dairy-free yogurt or cottage cheese also works
- ¼ cup olive or avocado oil or melted butter
- 1 ½ teaspoon vanilla extract
- ¼ cup maple syrup can sub with applesauce or ripe banana for no added sugar, or use 2 tablespoon for less sweetness
- 1 teaspoon cinnamon measure with your heart
- ½ teaspoon pumpkin spice optional, can use extra cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup raisins
- ¼ teaspoon salt pinch, can omit
Cream Cheese Cottage Frosting
- ½ cup cottage cheese blend until smooth
- 4 oz cream cheese softened
- 1-2 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
- Set oven to 350°F (175°C) and grease or line a 9x9-inch baking dish with parchment paper.
- If using oats, blend into a very fine oat flour (this is key for a soft, cakey texture).
- In the blender, add the eggs, yogurt, maple syrup, oil, vanilla, spices, baking powder, baking soda, and salt.
- Gently mix in the grated carrots and raisins, ensuring they’re evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 5-10 minutes before slicing into squares. Enjoy warm or at room temperature! Top with cream cheese icing for added fun and flavor!
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