These delightful little treats are perfect for spring!  They are not the kind of dessert I typically make (I pretty much skip over anything without chocolate in it), but I can’t get enough of them!  The bottom is loaded with all of the delicious flavors of carrot cake, while only being made with real, health-promoting foods.  But the real icing on the cake?  Is, well, the icing on the cake.  It’s 3 ingredients!  And delicious!  And it’s not loaded with sugar or processed dairy!  What more do I need to say?

Raw Carrot Cake Bars with Coconut Butter Icing

  • Servings: makes 16 bars
  • Difficulty: easy
  • Print


  • 3 medium carrots
  • 1/4 cup pitted dates
  • 1 1/2 cups walnuts, divided
  • 1 cup oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • pinch of salt
  • 2/3 cup coconut butter
  • 1 TBSP maple syrup
  • 1 tsp vanilla


Scrub carrots and cut off ends.  Add to food processor and process at least a minute, until completely pureed, scraping down the sides once or twice.

Add dates, 1/2 cup walnuts, oats, cinnamon, nutmeg, ginger, and salt.  Process until it forms a dough.  Pour into a medium mixing bowl.

Add 1 cup of walnuts to the food processor and pulse a few times until the walnuts are roughly chopped.  Add to the bowl and combine with the carrot mixture.

Line an 8×8 inch baking dish with parchment paper.  Press the mixture evenly into pan.

Meanwhile, put the coconut butter in a microwave-safe bowl, and heat for about 20 seconds in the microwave, until it becomes spreadable.  Stir in maple syrup and vanilla, and spread over carrot mixture (work quickly – the coconut butter will get firm fairly quickly).  Place in the fridge for 1 hour, until hardened, before cutting into squares.  Store in the fridge for up to 5 days.





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