Sweets

Raw Carrot Cake Bars

 
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I was inspired to make these after Sara McGlothlin’s No-Bake Manuka Honey Bars. Growing up, my mom would make her famous Carrot Cake for special occasions. I wanted to make a Raw Carrot Cake version that can be eaten anytime of day. They are packed with nutrient dense ingredients; including carrots, containing beta carotene, vitamin A, and vitamin K. The walnuts, pecans, and coconut contain healthy fats, helping to stabilize blood sugar. These bars contain no added sugar and they are naturally sweetened with dates, honey, and coconut nectar. Enjoy them with your morning coffee, as an afternoon snack, or for dessert. Enjoy!

 

Raw Carrot Cake Bars

Ingredients

For the base:

  • 3 medium-large long carrots, skinned

  • 1 cup nuts (I used 1/2 cup each of walnuts and pecans)

  • 5-6 medjool dates, pitted 

  • 1/2 cup unsweetened coconut flakes

  • 1/4 cup coconut flour

  • 1/2 teaspoon vanilla

  • 1 tablespoon coconut oil

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/8 teaspoon ginger powder

For the frosting:

  • 1 cup cashews soaked overnight

  • 1/4 cup unsweetened nut milk or full-fat coconut milk

  • 2 tablespoons sweeetener of choice (raw honey, coconut nectar, maple syrup)

  • 2 tablespoons coconut butter

  • 1 tablespoon ghee (can sub coconut butter or coconut oil)

  • 1 teaspoon vanilla extract

Toppings:

  • Unsweetened shredded coconut flakes, bee pollen (optional)

Instructions

  1. Soak cashews in water overnight or for at least 4-6 hours. 

  2. Line an 8x8 baking dish with parchment paper.

  3. Add the carrots to a food processor and process until finely ground. Transfer to a medium sized bowl.

  4. Add in dates, walnuts, pecans and remaining ingredients. Pulse until ingredients are well combined. Return the carrots to the food processor and blend until a thick dough forms.

  5. Press dough into parchment-lined baking dish and place in freezer for about 3-4 hours or overnight.

  6. Next, prepare the frosting. Drain and rinse soaked cashews. Add to high speed blender with vanilla and coconut nectar. Blend until smooth and creamy icing forms. In a separate bowl, add coconut butter, ghee, honey, and vanilla and stir until combined. Spread evenly on top of raw carrot cake bars.

  7. Place freezer for at least 20 minutes. Cut into bars and store in fridge.