Description
These wholesome, no-bake bars are packed with grated carrots, dates, warm spices, and a creamy cashew frosting — a vegan, gluten-free twist on classic carrot cake.
Ingredients
For the cake base:
1 ½ cups grated carrots
1 cup pitted Medjool dates
1 cup almond flour
½ cup rolled oats
1 scoop vanilla or unflavored protein powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger powder
¼ teaspoon salt
¼ cup shredded coconut
¼ cup chopped walnuts or pecans
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the cashew frosting:
¾ cup raw cashews (soaked in hot water for 15 minutes)
⅓ cup coconut cream (solid part from a can of coconut milk)
1 ½–2 tablespoons fresh lemon juice
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Pinch of sea salt
1 tablespoon melted coconut oil
Instructions
Line a loaf pan with parchment paper and set aside.
In a food processor, pulse the oats and nuts until coarsely ground.
Add grated carrots, dates, almond flour, protein powder, spices, salt, shredded coconut, maple syrup, and vanilla extract. Blend into a sticky dough.
Press the mixture into the prepared pan and place it in the freezer.
For the frosting, blend soaked cashews, coconut cream, lemon juice, maple syrup, vanilla, salt, and melted coconut oil until smooth.
Spread the frosting over the chilled base.
Freeze for at least 2 hours. Slice into bars once set and serve.
Notes
For a nut-free version, use sunflower seeds and oat flour.
Add raisins or dried pineapple for extra sweetness.
A drizzle of melted dark chocolate adds a rich twist.
Let bars thaw at room temp for 10 minutes before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern American / Plant-Based Fusion
