Raw Carrot Cake Bars & Cashew Cream Frosting

June 8, 2016

Raw Carrot Cake Bars & Cashew Cream Frosting for a vegan grain and gluten-free treatRaw Carrot Cake Bars & Cashew Cream Frosting by rachLmansfield


As you babes found out in my Paleo Carrot Cake Pancakes recipe, I am not exactly a huge fan of carrots.

The only way I eat them is when they are hidden in sweet things (like cake and pancakes) so I can barely taste them. I pick them out of salads, hate when they are in my vegetable sushi rolls and no matter how much hummus I smear on top, I just can’t eat them!

Carrot Cake is one of my personal favorite desserts plus Jord loves it too. The chunks of walnuts and coconut seriously hits the spot every time.

I had never heard of or had raw carrot cake before and since June is finally here, I am not trying to turn the oven on in my studio when it is hot out. Jord wasn’t totally into the whole “raw carrot cake” idea but after he ate one, he was pleasantly surprised.

It only takes a few minutes to prep these Raw Carrot Cake Bars before you pop them in the fridge for a half hour or so. Plus they are smeared with a homemade vegan Cashew Cream Frosting that is actually too die for. I was throwing random things in my food processor hoping it would turn out like a frosting.

I combined Better Body Food’s coconut oil and agave with soaked cashews and nut milk to make the frosting extra creamy and flavorful. You definitely need to pulse it in the food processor for a bit so that it gets as creamy as possible.

I am pretty sure Better Body Foods is in 95% of the recipes on my blog. They sell everything we need from quinoa to coconut oil to powder peanut butter and more. Similar to what this blog preaches, BBF also believes in eating food that is good for you and tastes amazing. Needless to say, without this brand, some of these recipes wouldn’t exist!

[bctt tweet=”Easy No-Bake & Raw Carrot Cake Bars with Cashew Cream Frosting” username=”rachLmansfield”]

Raw Carrot Cake Bars & Cashew Cream Frosting by rachLmansfieldRaw Carrot Cake Bars & Cashew Cream Frosting by rachLmansfield


Raw Carrot Cake Bars & Cashew Cream Frosting

  • Author: rachel mansfield
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6-8 bars 1x
  • Category: vegan, gluten free, grain free
  • Cuisine: dessert, snack


  • Carrot Cake:
  • 1/2 cup of pitted and soften dates
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup shredded or chopped carrots (use organic if possible)
  • 1/2 cup raisins
  • 1 cup raw walnuts
  • Pinch of ginger
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Cashew Cream Frosting:
  • 3/4 cup raw cashews soaked overnight in warm water
  • 1.5 tablespoons coconut oil melted and cooled
  • 2 tablespoons agave (raw honey or maple syrup will work)
  • 1 tablespoons unsweetened almond milk (or any milk)


  1. Carrot Cake:
  2. Add all ingredients to food processor and pulse until dough is formed
  3. Grease an 8×8 baking dish with coconut oil and press dough into the dish to form bars (it will only take up 2/3 of the dish)
  4. Pop into the freezer and begin making Cashew Cream Frosting
  5. Cashew Cream Frosting:
  6. Add all ingredients to food processor and pulse until completely creamy
  7. Layer on top of the carrot cake bars and pop back into freezer for about 30-40 minutes to set
  8. Cut into bars and enjoy!
  9. Will stay good in fridge for 7 days or freezer for months!

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xx, Rach

Raw Carrot Cake Bars & Cashew Cream Frosting by rachLmansfield

I love seeing you what you make my recipes!
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25 Responses

  1. Hi Rachel,
    Loving your blog!
    Are there any substitutes for raisins? More dates or nuts maybe? Not much of a fan of dried fruits.
    Thanks! Averill

  2. What would be a good substitute for the coconut flakes? I have a sensitivity to coconuts and try to stay away from them.
    This looks amazing and can’t wait to make it 🙂

    1. Hi Sarah! I’m not sure exactly but maybe cashews or pumpkin seeds? Probably another nut should work! 🙂 Let me know what you try! xx

  3. I was looking at your strawberry rhubarb cupcake recipe you added to my FB roundup and noticed a link this carrot cake as a previous post at the bottom. I have to say this looks exactly like the Raw Carrot Cake recipe I posted in March. The ingredients/measurements are slightly changed, but otherwise it’s exactly the same with the exception of the raisins. I’m fine with other people recreating my recipes as long as they are credited appropriately. I’m very disappointed by this.

    1. Hi Megan! That is crazy!! I haven’t been on your blog before (it looks delicious BTW) so I don’t believe you can assume my recipe was made from yours because it 100% wasn’t. Thanks for writing though! xx

  4. Hi! Just wondered if you know how long you could store the frosting (by itself) if you had to make that one in advance? Any idea? 🙂

  5. These bars are fantastic! I used a bit too many carrots accidentally, so my crust was much more moist than expected, so these required a fork to eat. Either way so good and I will definitely make again. I served these with salted caramel gelato (!!!) and my hubby and I were in dessert heaven! He doesn’t like coconut, so I just used that as a topping on my own bars rather than mixing it in the batter. Thanks, Rachel!

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