Project Description

Naturally sweetened, hidden carrots and protein, these bars are a great way to indulge in carrot cake without the guilt!

Carrot cake has got to be one of my favorite cakes. I absolutely love the spiced blend and I always loved all the extra add-ins, even as a kid.

So here we have all those delicious components in one bar, without all the added sugar and carbs!

These bars are not something I would describe as decadent or even as a really sweet dessert, but I would describe them as healthy, filling, delicious, and possibly even as protein bars with amazing sources of fat! They are the perfect little treat to have mid-day to help stabilize your blood sugar and keep you feeling energized and full.

So who needs the real cake with all the extra stuff when you can have these healthy and raw carrot bars? Okay, sometimes maybe me, but for now, lets feast on these!

Carrot  Cake Raw Bars with Coconut Butter Frosting

Full Recipe

  • MAKES: 9
  • TOTAL TIME: 20
INGREDIENTS

  • 1 1/2 cup soaked dates

  • 1 1/2 cup walnuts

  • 2 heaping cups finely shredded carrots

  • 1/2 cup unsweetened desiccated coconut

  • 1 tsp cinnamon

  • 1/2 pure vanilla extract

  • 1/2 tsp ground ginger

  • 1/2 cup natural raisins

  • Frosting:

  • 1/2 cup coconut butter

  • 2 tbs coconut oil

  • 3 tbs maple syrup

  • 1 tsp vanilla

  • 1/4 tsp cinnamon

  • 1 tsp each lemon juice and lemon zest

INSTRUCTIONS

  • Soak your dates in hot water for 5 minutes to soften them up then add them to your food processor and blitz on high until a ball forms or until they are evenly broken up.

  • Add the walnuts to the food processor and blend further to combine.

  • Next, add the shredded carrot and coconut shreds and blend one more time to combine.

  • At this point, I like to remove the filling and add it to a large bowl to mix by hand as the food processor gets crowded. If you have a large food processor or don’t feel like removing the fillings, mix right in the processor bowl!

  • Mix in the cinnamon, ginger, vanilla and raisins to evenly combine.

  • Press down the mixture into an 8×8 baking pan lined with parchment paper and make sure it’s compact and evenly pressed in. Pop the pan in the fridge or freezer while you make the frosting.

  • To make the frosting, don’t even bother cleaning the food processor bowl. Add all the frosting ingredients in and blend on high to slightly whip and incorporate everything. Taste test for more sweetener or lemon.

  • Spread the frosting over the bars. I garnished it with a little cinnamon and lemon zest. The pop it all back into the fridge to slightly harden.

  • When they are hardened enough, cut the bars into 9 squares or whatever size you desire most then enjoy! Store them in the fridge for up to a week.