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Carrot Cake Protein Slice

My carrot cake protein slice bars are chewy, lightly spiced, and topped with a tangy cashew cream frosting. It’s a no-bake recipe that’s easy to make ahead!
 
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword carrot cake bars no bake, carrot cake bars raw, carrot cake protein slice, clean eating dessert or snack, healthy carrot bake bars
Servings 8

Ingredients

Carrot Cake

  • 1 large carrot, peeled and diced into chunks (at least 1½ cups)
  • 1 cup walnuts or almonds
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/2 cup almond (or any nut or seed) butter
  • 1/4 cup dried apricots, chopped
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon (or to taste)

Cashew Cream Frosting

  • 1 cup cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream full fat (solid part only) *see note below
  • 1/4 cup protein or collagen peptides powder, vanilla or unflavoured
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest - depending on how lemon-y you prefer
  • 1 teaspoon vanilla extract

Toppings Optional

  • grated carrot
  • dried fruits or nuts
  • shredded coconut

Instructions

Carrot Cake Slice

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 7x 5-inch loaf pan with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the cake out easier for cutting.
    Place carrots and walnuts into a food processer and process until broken down and crumbly. Add dates and coconut continue to process until mixture is well combined.
    Add apricots, orange zest and cinnamon and pulse or blitz very briefly until just combined. You want these ingredients to be less processed so be careful not to over process as its nice to have some texture variance and different sized “bits” in your finished bars.
    Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the frosting.

Cashew Cream Frosting

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all frosting ingredients, cashews, coconut cream, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.
    Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.
    Pour the frosting on top of the chilled cake and spread evenly with a spatula or the back of a spoon. Decorate as you like gently pushing the preferred topping into the frosting so they don’t fall off when eating.
    Place back in fridge until frosting is firm and set.
    Remove and slice into 8-10 bars or more smaller squares depending on what size you prefer.
    Store in fridge for up to one week or 3 months in the freezer.
     
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