Healthy Carrot Cake Bars

Here is your new favorite carrot cake…and it happens to be very healthy!

This no bake carrot cake is healthy in the sense that it’s highly nutritious. There are no “empty calories” here. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from natural fruits and nuts – and carrots of course.

And it’s tasty. Very, very, tasty.

That’s what you get when you combine plant based ingredients into carrot cake bites topped with cashew cream cheese frosting, transforming them into a wholesome, decadent and delicious dessert or snack everyone can enjoy. A fan-favorite,

I think you're going to love them. Moist, dense and full of flavor. So much flavor it will knock your socks off!

 

 

Course Dessert, Snack

Ingredients

Cake Base

• 2 cups carrots, grated
• 1 1/2 cups walnuts
• 1 cup almonds
• 1 cup dates, soaked at least 30 minutes and drained
• 1 cup desiccated coconut
• 1/2 cup raisins (or sultanas)
• 1/2 cup apricots, dried (or pineapple)
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• To decorate: Dried fruits and nuts of choice. Or shredded/flaked coconut.

Cashew Cream Frosting

• 2 cups cashews, soaked 3+ hours and drained
• 1/4 cup honey or maple syrup
• 2-3 lemons, juice and zest (depending on how lemon-ey you prefer)
• 1 tablespoon coconut oil, melted
• Water (as required)

Instructions

Cake Base

• Line an 8x8 inch baking dish (or equally sized pan) with parchment paper letting the edges hang over the sides of the pan to act as a handle to make getting the cake out easier.

  By hand or with a food processer using the grating attachment, shred the carrots. Place them in a large bowl and set aside.
• Place walnuts and almonds into the food processor and process until broken down and crumbly. Add dates, carrots and coconut and continue to process until well combined into a sticky dough.

  Add raisins, apricots, coconut oil, vanilla extract, cinnamon and ginger and pulse until incorporated but leave some chunks for texture to get some different sized “bits” in your cake.

  Press the mixture into the prepared pan, smooth over the top, and place in the freezer while making the cashew cream frosting.

Cashew Cream Frosting

• Place cashews into your high power blender (or food processor). Blend on high speed until a paste-like cashew cream begins to form.

  Start by adding 1 tablespoon of water then blend until smooth. If its too thick to blend properly, scrape down the sides and add another tablespoon of water then blend again. Add water gradually and as little as possible, with just enough to get it moving but still maintain a thick consistency.

  You want the cream frosting to loosen and become smooth and silky but you don't want to dilute the flavors with water or become too thin. How much water you need will vary (and will also depend on how soft your pre-soaked cashews are).

  Once at the right consistency, add honey, coconut oil, lemon juice and zest and pulse a few times until well combined.

  Spread the frosting on top of the cake in an even layer. Decorate with chopped fruit and nuts. Cut into 16 squares then serve!

  Leftovers can be stored in an airtight container for up to 1 week.

   

   

   

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites