Raw Carrot Cake Bars with Lemon Cashew Frosting

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • RRaw
  • VGVegan
  • VVegetarian
  • DFDairy Free


1 Cup + 2 Tbsp. Raw Walnuts
3/4 Cup Unsweetened Shredded Coconut
1/2 Cup Medjool Dates (Pitted and Soaked Overnight)
1/2 Cup Grated Carrot (Excess Moisture Removed)
1/4 Cup Unsweetened Dried Pineapple (Finely Chopped)
1 Tbsp. Cinnamon
1 Tbsp. Maca Powder (Optional)
1 Tbsp. Mesquite Powder (Optional)
1 Tsp. Turmeric Powder
1 Tsp. All Spice
Pinch Sea Salt

1 Cup Raw Cashews (Soaked in Water for 2 Hours)
1 Tbsp. Coconut Butter
2 Tbsp. Maple Syrup
1 Tbsp. Lemon Juice
1 Tbsp. Lemon Zest
1 Tsp. Vanilla Extract
Pinch Sea Salt


Line a loaf tin with plastic wrap and place to one side.

Using a food processor, add all the cake ingredients (except the pineapple and 2 Tbsp. of walnuts) and mix until it forms a sticky dough. Remove and place the dough in a large bowl, adding the pineapple pieces and remainder of the walnuts. Using your hands, spread the dough evenly in the tin and place in the freezer for 1 hour.

In the meantime, add all the frosting ingredients to the food processor and mix until creamy.

When the dough is firm, spread frosting over the base and sprinkle with cinnamon and some chopped walnuts. Place back in the freezer. Remove 15 minutes prior to serving.

Makes 10 Bars