Recipe: Vegan Carrot Cake Bars with Berry Icing

carrot bars

Yes, I really made this yesterday. I used Susan Voisin’s Carrot Cake Bars recipe (I added some shredded coconut to the recipe, but only because I had it on hand) and then made this for the frosting:

Berry Frosting

5 fresh strawberries

1 tablespoon blueberry preserves or fresh blueberries

2 teaspoons maple syrup

1 teaspoon date paste

2 teaspoons vanilla extract

1 package Mori-Nu Silken Firm Tofu

1/4 cup water

Blend together in blender and spread on the carrot cake bars. You will not believe how good this tastes! Susan’s recipes are so easy and delicious, it is definitely worth your time to explore her site. As far as this recipe goes, gather up some carrots, raisins, applesauce, dates and spices along with whole wheat pastry flour and some baking powder, and then you can totally do this. I think in the fall this would be great with diced apples added and even more cinnamon. As it stands, it gives off a wonderful smell when it’s baking in the oven. And … mine baked fine in a glass pan lined with parchment. Came right out and I didn’t even have to wash the baking pan afterward. That’s a good recipe!

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