If you want to taste a deliciously decadent bar cookie made with a healthier sugar that your taste buds will adore, let me introduce you to my Carrot Bars with Molasses-Coconut Frosting. This is my first recipe entry when I was invited to participate in Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge.
My Carrot Cake Bars with Molasses-Coconut Frosting Are Uniquely Delicious and Easy!
What is so unique about Allulose is that it is nearly as sweet as regular sugar, only so much better for your body being a simple sugar derived from fruit such as dates, raisins and figs. It is not absorbed in the same way as normal sugar in the blood stream. Therefore, allulose has a low glycemic index and 95% fewer calories. This translates to as a perfect recipe solution when baking and craving an otherwise high calorie treat. Take my Carrot Bars with Molasses-Coconut Frosting as inspiration on what is possible using Keystone Pantry Allulose, which is also non-GMO, vegan and gluten-free and comes in granular form.
**Disclaimer: This post has been compensated through a free product (s) or monetary payment. Opinions are solely mine. All links are “no-follow” links.**
My Carrot Cake Bars with Molasses-Coconut Frosting produces a moist bar cookie with spicy enthusiasm that entices taste buds through an unexpected licorice contribution of anise seed that gives these great bars even more interesting flavor. Though you can enjoy these carrot bars without frosting, I spent those extra calories I saved using Allulose on a sinfully different molasses and coconut infused frosting to take this tempting cookie bar to new delicious heights.
As you know, I am a lazy cook that likes easy recipes, which is another reason you need to try my Carrot Cake Bars with Molasses Coconut-Frosting. My recipe uses canola oil instead of laboring too hard with your electric mixer for creaming. Basically, you just grate the outer surface of your carrots, cook and then mash them before assembling the carrot bar ingredients. The only time that you’ll need to pull out your mixer is preparing the frosting that takes just a few minutes.
I hope that you’ll want to try my Carrot Cake Bars with Molasses Coconut-Frosting because it really went over very well at our house. By the way, it always freezes well if you want to stick some in the freezer to initially freeze before individually wrapping without harming the frosting.
Keep your eyes peeled for my next recipe, which will be a main entree in the #Alluloserecipe challenge!
To learn more about the wonders of this rare natural sweetener of allulose that you may not be familiar with, I highly recommend a visit to Lang’s Chocolates and their exciting Keystone Pantry products. You can also connect with them on Facebook and Instagram. #Keystonepantry #Alluloserecipe
An unexpected addition of anise seed contributes a sensational twist to enhance the spicy goodness of these moist carrot bars. Topped with a unique molasses-coconut frosting elevates their already delicious flavor beyond imagination!
- 1 cup of canola oil
- 1 cup of Keystone Pantry Allulose Natural Rare Sugar Sweetener
- 2-1/4 cups of all-purpose flour
- ½ teaspoons of baking powder leveled
- 1/4 teaspoon of salt
- 1 large egg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- ½ teaspoons of anise seed
- 1-1/4 cups of cooked mashed carrots
To Prepare Carrot Bars Batter:
Peel or scrape the skin off of your carrots (about three medium to large) and cook until tender enough to mash and measure out 1-1/4 cups cooked carrots. I use my manual potato masher for this because the steam from cooking potatoes or any vegetables was making me go through to many electric mixers.
In a large mixing bowl, add your Allulose Sweetener, oil and mix with your large spoon before adding the egg to thoroughly combine before incorporating the mashed carrots.
Sift the rest of your dry ingredients and slowly add to your mixing bowl and combine with the wet ingredients.
Pour into a well-greased 13" x 9" x 2" pan and bake in a preheated 350-degree oven for about 25 minutes, depending on how your oven is regulated. Test for doneness with a toothpick, slender knife or your cake tester to see if anything sticks.
Cool in the pan for about five minutes before scoring. Do not frost until thoroughly cool.
Molasses-Coconut Frosting: 2-1/3 cups confectioners’ sugar 2/3 cup of grated coconut flakes 1/8 cup of milk 1/4 cup butter, softened 1 tablespoon of molasses (light or dark)
To Prepare the Molasses-Coconut Frosting: Beat the softened butter with the confectioners’ sugar, milk and molasses until creamy before adding the grated coconut flakes to incorporate. Spread on the cooled carrot bars. ENJOY!