- For the crust:
- 1 cup coconut flour
- 1 cup almond flour
- 6 tbsp melted butter
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup white sugar
- For the filling:
- 2 cups carrots, peeled and cut into fourths (a 16 oz bag of baby carrots is also fine for easier prep)
- 1/2 cup white sugar
- 1/2 cup brown sugar (dark or light)
- 2 tsp ground cardamom (reduce to 1 1/2 tsp for milder flavor)
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 1/4 cup heavy whipping cream
- 3 large eggs
- 2 tbsp corn starch
- 3–4 tbsp crushed almonds to sprinkle on top (optional)
- Preheat the oven to 375 degrees. Line a 9×13 baking pan with parchment paper or grease lightly.
- Steam or boil the carrots until fully cooked and tender. Puree until completely smooth. Set aside.
- In a large bowl, combine all the ingredients for the crust and mix well together. press evenly into 9×13 pan and bake for 10 minutes.
- While the crust is baking, combine pureed carrots with white sugar, brown sugar, salt, nutmeg, cardamom. Whisk in vanilla extract and whipping cream. Add in, one egg at a time. Stir in the cornstarch until the filling is smooth no lumps remain.
- Pour filling into pan, on top of crust, garnish with crushed almonds (if using) and return pan to oven and bake for 45-50 minutes, until a toothpick inserted comes out clean.
- Cool completely and refrigerate for 1-2 hours, until crust is firm before cutting into squares.
- Keep bars refrigerated to maintain firm crust. Remove from fridge 30 minutes before serving to bring the bars slightly up to temperature.
- Store in an airtight container, in the fridge, for up to 1 week (if they last that long!).