Carrot Cake Bark
Easter is on it’s way and nothing makes the Easter bunny happier than homemade carrot cake. But we decided to take it up another notch – we made everyone’s favorite dessert into a delicious bark, which is PERFECT for a snack on the go. Plus, it’s vegan, organic, and 100% delicious. Bake some up for your friends, and they’ll be hopping around with joy.
3/4 cup refined coconut oil (melted)
1/2 cup water
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup chopped raisins or dates
1 cup shredded carrots (store-bought or hand-grated)
Optional: Make it tropical by adding in 1/4 cup chopped dried bananas, coconut flakes, and/or pineapple
Heat oven to 350ºF. Prepare a baking sheet and line with a sheet of parchment paper.
In a bowl or a stand mixer, add the coconut oil and water until combined. Add spices. Slowly add cake mix until smooth and fully incorporated. Gently fold in walnuts, raisins, and carrots until combined.
Pour carrot cake batter in prepared baking sheet and using a spatula, spread evenly into a very thin layer. Chill in refrigerator for 10 minutes.
Once chilled, bake for 35-40 minutes. Edges will start to turn brown but the bark will still feel soft to the touch (it will firm up very quickly after you pull it out of the oven).
Remove pan from oven and let cool completely. Once cooled, cut or break into bite-sized bark bites.