Carrot Cake Bars

Posted by Katarina on November 13, 2013 in Digest&Manifest Recipes

I love dessert.

Most of the recipes that I experiment with in my kitchen are sweet treats and dessert recipes. Since I have an intolerance for dairy, gluten, and fructose, I always go for refined sugar free, dairy free, and gluten free. Just because my normal diet or way of eating is different doesn’t mean I don’t have a sweet tooth or Crappy Cravings. The key is to find health ways of satisfying theme

It’s fall and adding root vegetables to your diet are great ways to curb your sweet cravings. One of my favorite root vegetables is carrots and one of my favorite desserts is carrot cake. In my last post, I wrote about one of the benefits of eating carrots: getting tan (don’t believe me? I dare you to click and find out.)

This healthy carrot cake recipe is one I adapted from two awesome different sources: 1) Olivia McFadyen from London article post on MindBodyGreen 2) Ali Ebright’s post from gimme some OVEN

These Carrot Cake Bars are gluten free, dairy free, raw, & paleo (how baller is that?).  The key to keeping this healthy recipe tasting like butter, flour and sugar filled carrot cake is making sure the spices, what really bring out the flavor, are the same.  It doesn’t take long to make, so whip some up, enjoy, and let me know what you think by leaving a comment!

Ingredients:

Filling:

  • ⅓ c shredded coconut
  • dash allspice
  • dash of salt
  • ¼ t nutmeg
  • ½ t ginger
  • 1 t cinnamon
  • 1 t vanilla extract
  • 1 ½ c shredded carrots
  • ⅓ c shredded coconut
  • ⅓ c almond meal (I used teft flower, grainier texture but still gluten free, could also use rolled oats)
  • ½ c raw walnuts (chopped)
  • ⅓ c raisins

Frosting:

  • 1/2 c cashews
  • ½ t vanilla
  • 2 ½ T coconut oil
  • ⅓ c lemon juice
  • 1 T honey

How to:

  1. Soak cashews in water for 1-6 hours (just enough to cover the nuts)
  2. Add everything from the filling to food processor and pulse until finely chopped and blended
  3. Grease a cup cake tray or brownie pan (I like to use coconut oil) and press into tray
  4. For the frosting, put everything (including water the cashews were in) into the food process or blender and blend until smooth
  5. Frost over carrot cakes and p
    ut in fridge to set for at least an hour
  6. If you can’t wait that long eating them in the moment works too, they may just be a little more crumbly (but not crummy).