Banana Carrot Cake Bars with Cinnamon Cream Cheese Frosting, YES Gluten & Grain Free!

Until now, I’ve had a hard time finding a healthier Carrot Cake recipe that tastes almost as good as the real thing. This delicious recipe is sure to be a hit with your family and friends even if they are not gluten and grain free. - Hanna

Ingredients for Bars

• 1 box @simplemills banana bread mix
• 3 eggs
• 2 tbsp melted coconut oil
• 1/2 cup water
• 1/2 cup shredded carrot
• 1 chopped medium sized banana
• 1/2 cup chopped dates
• 1/4 cup shredded coconut (plus extra for topping)
• 1/2 tsp cinnamon

Ingredients for Frosting

• 3/4 cup cream cheese (I use @nancysyogurt organic probiotic cream cheese)
• 2 tbsp grass-fed butter (room temp - very important)
• 1/3 cup @lakanto monk fruit
• 1 tbsp coconut butter (optional but adds coconut taste)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions for Bars

1. Heat your oven to 375F.
2. Whisk together wet ingredients. Once combined add in dry ingredients until mixed thoroughly.
3. Pour mixture into preferred baking dish that is lined with parchment paper.
4. Bake for 25 minutes or until cooked thoroughly. Make sure to cool before adding the frosting. Yes, it will be hard to wait!!!

Instructions for Frosting

1. Add all ingredients into a medium bowl, using a hand held mixer or kitchen aid mixer, mix until thoroughly combined and fluffy.
2. Spread mixture onto cake as soon as the bars are completely cool.
3. Sprinkle with shredded coconut. Enjoy!

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