Carrot an molasses bars

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You probably don’t believe these bars could possibly be any good, but let me assure you that in addition to being very healthy, they are also rather pleasant.

Time required for preparation: 15 minutes

Cooking time: 20 minutes

  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 1/3 cup (83ml) of warm almond milk
  • 2 tbsp. (30ml) of coconut oil
  • 2 tbsp. (30ml) of organic brown sugar
  • a pinch of salt
  • 1/4 cup of blackstrap molasses
  • 2 tsp. (5ml) of vanilla
  • 1 grated carrot
  • 1/2 cup (125ml) of organic brown rice flour
  • 1/2 cup (125ml) of all purpose gluten-free flour
  • 1tsp. (5ml) of cinnamon
  • 1/3 cup (83ml) of organic walnuts
  • 1/3 cup (83ml) of organic raisin
  • 1/4 cup (62.5ml) of hemp seeds
  1. Preheat your oven to 375º.
  2. In a small bowl, combine the flax seeds and the almond milk, set it aside for 10 minutes.
  3. In a big bowl, mix the coconut oil, the brown sugar, the molasses, the carrot, the flax seeds and the vanilla.
  4. In another bowl, put together the flours, the cinnamon, and the salt.
  5. Put the dry ingredient in the molasses mix and add the walnuts, the raisins and the hemp seeds.
  6. In a 9″x9″ greased bowl, I suggest you place the batter with your hands because it is hard to spread.
  7. Bake it for 20 minutes. Let it cool 5 minute before you transfer it on a wire rack.

What are our readers’ thoughts on this recipe?

This evening, I prepared them. They were just fantastic! I will most certainly prepare them once again. I added some mashed banana. The only thing I did differently was bake them for 25 minutes, which turned out to be the ideal amount of time.

I just finished making these, and they are out of this world!!! I am very grateful to you for sharing this recipe!

This is without a doubt the most finest recipe ever! Many, many thanks; it seems to be really enjoyable for my youngster. You rock!

They are wonderful in every way! I used toasted hazelnuts and crunchy peanut butter in their preparation, and I also included chia seeds. These were extremely delicious to eat!

They are very wonderful to me! Both times I’ve attempted to make these, they have turned out wonderfully. I am grateful for this recipe.

When I prepared these, I used the chocolate variety, and both my husband and I really loved them!!!! I am grateful that you shared this delectable dish with us.

I made a modification to the recipe by adding chopped dates and a variety of nuts in it. Tastes very great!!!!! We were in another city and went to a health food shop there, and ever since then, I’ve been seeking for your recipe so that I may make it at home. Thank you!

This dish is really amazing!!! I just finished making it today. I used regular eggs in place of flax eggs, shredded coconut in place of walnuts, and shredded carrot in place of raisins in this recipe. In order to make more manageable bars, I also used the tiny muffin pan.

I cooked them on Friday night, and ever since then, none of us can stop eating them. These are quite delicious! And certainly, a lot more nutritious than the junk food that we often consume.

Believe it or not, the fact that you guys like and share my recipes means a great deal to me, and I want to express my gratitude to each and every one of you. See ya!


Why did people add carrots to cake hundreds of years ago?

In the early 1900s, a significant change that had a significant impact on the world of carrot cake was implemented: the pudding was started to be cooked in loaf pans, more in the style of a quick bread. During both the first and second world wars, when there was a shortage of luxury goods, carrots were used to cakes in order to increase their level of moistness and sweetness.

Why did they put carrots in cake?

A batter benefits from the sweetness of carrots as well as additional wetness. According to the World Carrot Museum in Skipton, England, carrot cakes have been around for centuries; however, the origins of the modern carrot cake can be traced back to World War II, when carrots were suggested as a way to add sweetness to cakes during a time when sugar was being rationed. At that time, carrots were suggested as a way to add sweetness to cakes.

Why does carrot cake use oil instead of butter?

The frosting on a carrot cake is made using oil rather than butter. This maintains its freshness and makes it possible for it to endure for many days. Sadly, this also means that the leavening power that would have been brought about by creaming the butter and sugar is lost. (The butter is aerated when it is creamed, which is accomplished by beating together the two components at a high speed.)

What is the topping of a carrot cake made of?

The carrot cake is a traditional British dessert.

I’m sure that most people have either tasted carrot cake or at the very least heard of it. It is a rich oil-based cake that is customarily topped with cream cheese icing. Cinnamon and shredded carrots are used as seasonings in the cake.

Why does carrot cake not taste like carrots?

Carrot cake is one of those things that, the more you contemplate it, the less sense it makes. While it does include carrots, it does not taste “carrot-y” because the mild flavor of the carrots is dominated by the rich caramel flavor of the brown sugar and the warm embrace of cinnamon, nutmeg, and clove. The name of the dish gives away its secret ingredient.

Why is it called cemetery cake?

The fact that mourners traveled such great distances inspired the production of these funeral cakes. A huge cake would be cooked, and the initials of the department would typically be frosted on top of it. The cake would then be cut into slices and handed to the mourners, who did then what we do today with the pieces of wedding cake: they stored them for a long time, as mementos of the…

Why is my carrot cake not moist?

The most common causes of a cake that is lacking in moisture include the following: using the incorrect ingredients, making errors when mixing the batter, or baking the cake for an excessive amount of time or at an excessive temperature. If you have an understanding of how to prevent the typical errors that occur while baking a cake, you will be able to consistently produce a cake that is moist.

What’s the green stuff in carrot cake?

Our solution. The combination contains bicarbonate of soda, sometimes known as baking soda, which has caused the green specks, which are really carrot, to change color. Certain pigments are sensitive to changes in pH and will undergo color shifts if they are placed in an environment that is either very acidic or extremely alkaline.

Why did my carrot cake fall apart?

or leavening. Cake did not have enough liquid. Since the oven door was opened, there was an immediate drop in temperature. perhaps the sugar and batter were stirred together for too long. The cake has an excessive amount of fat and sugar.

What is the healthiest cake to eat?

If you want to know what kind of cake is the healthiest to consume, the answer is low-sugar cakes that include fruit, vegetables, nuts, dark chocolate, and other unrefined foods. These types of cakes are undoubtedly a healthier option to ordinary cakes.