Tropical Carrot Cake Bars
I feel guilty. I made these Tropical Carrot Cake Oatmeal Bars a few days ago. I should have told you about them by now. I should have told you about this recipe the minute it came out of the oven. They’re THAT good. The inspiration for these came from a friend who sent me her favorite oatmeal recipe in response to my Banana Nut Protein Oatmeal recipe. I threw together the typical carrot cake ingredients like carrots (duh), raisins ad cinnamon and added a tropical kick with pineapple, coconut and macadamia nuts. Magic.
Every once in a while I get a craving for what I call “a bite” after dinner. I don’t have much of a sweet tooth. Pies and cookies and ice cream don’t have a huge draw for me. I’m quickly overwhelmed by how SWEET desserts usually are. My go-to dessert is some berries, a dollop (yes, a dollop), of coconut yogurt and a small piece of something ridiculously delicious and homemade, like these Tropical Carrot Cake Bars.
My brother recently sent me a mini-loaf mold from Freshware. It is ah-maze-ing. Freshware makes high-quality product, BPA free, easy-to-use and easy-to-clean (nothing stuck, I mean nothing) silicon bake ware. I was super impressed with the product. It’s not every day that you find bake ware that a) will fit in the drawer with all of your other beloved kitchen items, b) cooks evenly and c) comes out of the oven almost as clean as it was going it. Win.
This is a one-bowl recipe. I love that because our kitchen here in Hawaii is very tiny and I’m not a huge fan of doing the dishes in it. If I can contain my mess to one bowl, I’m a happy camper. These bars are very big. I ended up cutting them in half. The nutrition listed below is for a full bar, not a half.
Now, if you’re not like me and you DO like your desserts to be sweet and decadent, have no fear. I happen to have a boyfriend who is on your side. Throw together this glaze and top your Tropical Carrot Cake bars before you eat them.
*Note: I use VitaFiber in this recipe, both in the bars themselves and in the optional topping. VitaFiber is a prebiotic, dietary-fiber and low-caloric sweetener product that I discovered, wait for it… in the box my brother sent me (he knows me, ya think)? I love it because it has super health benefits, it has the consistency of honey and it’s not overwhelmingly sweet. If you are interested in ordering some, you cam find it here on Amazon: VitaFiber Syrup. If not, no worries, you can sub in honey, (nutrition for this recipe is done with VitaFiber).
- 2 ripe Bananas
- 1 cup Carrot, grated
- 1 1/2 cups Oats
- 1/2 cup unsweeteend Coconut Flakes
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon Kosher Salt
- 2 tablespoons Coconut Peanut Butter Spread
- 2 tablespoons Honey
- 2 tablespoons VitaFiber (sub honey if you don't have VitaFiber)
- 1/3 cup Raisins
- 1/3 cup Dried Pineapple, chopped
- 1/4 cup each: Macadamia Nuts, Walnuts, sliced Almonds
- 1+ tablespoons Extra Virgin Coconut Oil
- 4 tablespoons Egg Whites
- Preheat oven to 350°C.
- In a large bowl, mash banana to make it easy to mix. Add carrots, coconut, spices, peanut butter spread, honey, vita fiber, raisins, pineapple, nuts, coconut oil and egg whites. Make sure all ingredients are mixed evenly.
- Lightly grease the Freshware mold (you can also free form these or bake in muffin tins, though bake time will vary), with coconut oil.
- Fill each mold 3/4 of the way full. Gently press mixture in to the molds.
- Bake 35 minutes
- Cool completely in molds before removing.
- Wrap individually and store in refrigerator.