Raw Carrot Cake Bars

These are my twist on a classic carrot cake which uses all the basic concepts of everyone’s favourite cake but in a healthier raw no-bake form. They are full of flavour, refined sugar free and contain hearty healthy fats and fibre.

Click To

I remember being in college and I had a friend who would buy a piece of carrot cake from the canteen regularly, and I never understood carrot in a cake and I never wanted to try it even though she offered numerous times. Then when I got my first full-time office job in a lovely seaside town, as you can imagine there were many cakes and sweet treats often bought to the office to perk everyone up, and just down the road we had a bakery which sold the biggest thickest slab of carrot cake with the best cream frosting ever. The first time this was put in front of me I was scared to try it…carrot and raisins in a cake just didn’t appeal but oh my goodness it was soo good and I’m so glad I tried it. It’s been a good couple of years now since those days and I do miss that naughty slap of cake, however, I have now made many healthier variations of my own including these raw bites  and this baked oatmeal which could possibly be my favourite oatmeal.

The combination of shredded carrots alongside crunchy walnuts, sweet raisins and those very important sweet spices make the perfect combination for any carrot cake based recipe which is what I have created here. The only difference with this recipe is that it is raw, yet it still has the concepts and deliciousness of your classic carrot cake recipes but without the unnecessary calories, processed sugar and fats.

After having made many different recipes using the principles of carrot cakes, I decided it was time to create a raw carrot cake recipe as I love the combination so much and make it on a regular basis whether it is in cupcakes, bread or oatmeal. This recipe is easy to make and requires a good food processor to combine the base ingredients; dates, walnuts, coconut, spices and grated carrot which is then placed into a lined dish and placed in the freezer until firm. Whilst you are waiting, the food processor can be wiped clean to process the cashew maple frosting until smooth, then add the frosting to the base, top with some grated carrot and place in the freezer to firm up.

Once firm you can slice this into equal servings and store in an air-tight container for 3-4 days or keep in the freezer and thaw to room temperature when you fancy a healthier slice of carrot cake. This is an ideal snack, dessert or even breakfast on-the-go if you fancy something a little sweet yet healthy as it contains good-for-you ingredients from the dates, nuts and carrots.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Raw Carrot Cake Bars
Prep time
Cook time
Total time
Serves: Serves 8
  • 1 cup dates, soaked until soft and drained
  • 1 cup walnuts
  • ½ cup shredded coconut
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • Pinch salt
  • ¾ cup shredded carrots, reserve a small amount for topping
Cashew Maple Frosting
  • 1 cup raw cashews, soaked and drained
  • 2 tbsp maple syrup
  • 2 tsp lemon juice
  • pinch sea salt
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Water, if need to thin
  1. Line a rectangular or square baking dish with parchment paper and set aside.
  2. Firstly place the walnuts in the food processor and pulse to break down slightly. Then add the dates and break them down into small pieces. Then add all ingredients except carrots and process until combined and a dough is beginning to form then add the carrots and pulse a few times to create a ball of dough.
  3. Remove the dough from the food processor and place in the lined baking dish, spread of as evenly as possible with a spatula and place in the freezer for 30 minutes or more whilst you make the frosting.
  4. To make the frosting, place all the ingredients in a food processor and process until smooth, taste and adjust as necessary (more sweetness or more spice)
  5. Remove the base from the freezer and spread the frosting on top, evenly with a spatula, then top with some carrot shavings, slice into 8 equal pieces and place in the fridge or freezer.
  6. Will keep stored in an air-tight container in the fridge for 2-3 days and in the freezer from longer storage to be thawed before consuming.

If you like my blog and my recipes then please show your support so I can continue to provide delicious recipe like this by subscribing, liking and sharing my page and following me! xo

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: