Keto Carrot Cake Bars with Cream Cheese Frosting

A rich, spiced dessert that is low-carb, gluten-free, and perfectly “mix-and-bake” simple.

The Spiced Cake Base:

The Tangy Frosting:

Prep Work: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, liquid coconut oil, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients. Mix until a smooth batter forms. Fold in the finely grated carrots and chopped nuts.
Bake: Spread the batter evenly into your prepared pan. Bake for 22–25 minutes. Tip: Do not overbake! The bars should be set but still moist. 6. Cool: Allow the cake to cool completely in the pan. If the cake is even slightly warm, the frosting will melt.
Make the Frosting: In a medium bowl, use a hand beater to cream together the softened cream cheese and butter. Add the powdered Erythritol, vanilla, and salt. Beat until fluffy and smooth.
Frost and Chill: Spread the icing over the cooled cake. For the best texture and clean slices, place the pan in the fridge for at least 30 minutes before cutting into 12 bars.

Fine Texture: Finely grate your carrots. Large shreds can release too much moisture and make the bars “soggy”.
Clean Slices: Use a sharp knife dipped in warm water (and wiped dry) to get those perfect, bakery-style squares.
Storage: These stay delicious in the fridge for up to 5 days or can be frozen for up to 2 months.