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Raw Carrot Cake Bars & Cashew Cream Frosting

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5 from 4 reviews

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Yield: 6-8 bars 1x

Ingredients

Scale
  • 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)

Instructions

  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!
  • Author: rachel mansfield
  • Category: vegan, gluten free, grain free
  • Cuisine: dessert, snack

© 2024 rachLmansfield
https://rachlmansfield.com/raw-carrot-cake-bars/