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Raw carrot cake bars with coconut butter frosting

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by Nathalie
Step by step recipe - 30 Min
June 6, 2017


Good Morning!

What better way to start the day than with some chewy and thick raw carrot cake bars?! These bad boys are all vegan, glutenfree, dairy free, histamine free and free from refined sugar and believe it or not taste like heaven! They have an incredible fudgy texture and include everything you need to kick start the day or get through a long afternoon at the office.


My tip: If you can, keep the raw carrot cake bars in the fridge over night or even in the freezer before you cut them up to make sure they stick together properly.


The list of ingredients might seem a little intimidating at first. I also admit, that I usually make recipes with less ingredients but to be honest with you for me, these are very basic ingredients and I always have them in my pantry. This way, I don’t have to go buy foods every time I’m making some healthy snacks. If you don’t have these ingredients at home yet, I highly recommend stocking up on them because you will want to make these raw carrot cake bars again! Also, I use oats, maple syrup and the other ingredients for so many recipes, it’s really worth having them in your house all the time.



Serves 9 bars
Cooks in 30 Minutes
Difficulty Easy


For the bars:
280 g oats
1/2 tsp cinnamon
1/2 tsp vanilla powder
1 pinch of salt
45 g coconut sugar
40 g carrots, grated
70 g unsweetened apple sauce
90 ml maple syrup
95 ml coconut milk
130 g almond butter
Coconut butter frosting:
2 tsp coconut oil, melted
1 tsp maple syrup
65 g coconut butter, melted


For the bars, line a casserole dish with baking paper. In a mixing bowl combine all the dry ingredients (oats, cinnamon, vanilla, salt, carrots, coconut sugar). Add the apple sauce, almond butter and maple syrup and mix well. Transfer the batter into the lined casserole dish and press down evenly and firmly. Place in the fridge while making the frosting.

For the coconut butter frosting, combine all the ingredients (coconut oil, maple syrup, coconut butter). Mix well and cover the carrot cake batter evenly. Place back into the fridge for at least 20 min until the frosting firms up. Cut into 9 bars and store in the fridge in an airtight container.


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