Step 1

Preheat oven to 350 F. Line a brownie pan or 8×8 pan with parchment paper. Set aside.

Step 2

In a large bow, sift/whisk the flours and combine with salt, baking powder. Mix in sugar.

Step 3

In another bowl, mix together vanilla extract, yogurt, egg, and milk. Combine with the dry ingredients, then gently mix in your cinnamon and coconut oil.

Step 4

Fold in the carrots and blueberries. Pour in a lined or greased 8×8 brownie pan.

Step 5

Bake for 30-35 minutes or until center comes clean with toothpick.

Step 6

Place on baking sheet to cool for 10 minutes.

Step 7

Last, add your optional topping before slicing. Evenly smear 1/3 cup to 1/2 cup vegan coconut frosting or cashew cream frosting over the carrot cake bars. Sprinkle with extra berries and granola.

Step 8

Slice and serve.