Raw Carrot Cake Bars

"This is such a satisfying and healthy treat to make. It’s grain free, refined sugar free and made from beautiful whole food ingredients like carrots, coconut and cashews. I hope you get a chance to make these soon, they are a crowd pleaser! ⠀"
-- @marinadwright


Prep time 15mins
Cook time 2mins
Serves or Makes: 12


  • 3 carrots
  • 2 cups shredded coconut
  • 1/2 cup raw cashews
  • 12 medjool dates, pitted
  • 1/2 cup coconut oil
  • 1/2 cup coconut butter
  • 3 tablespoons maple syrup
  • 4 drops lemon essential oil (optional)


  • Step 1

    Line a square tin with baking paper and set aside.

  • Step 2

    Cut carrots and place them in a high-speed food processor along with the coconut, cashews and dates. Pulse until small crumbs have formed.

  • Step 3

    Pour base into the prepared tin, spread evenly and condense the mixture by pressing down firmly all over. Set aside.

  • Step 4

    Make the icing. Add coconut oil, coconut butter and maple syrup to a small heatproof bowl and set over a pot of simmering water until combined. Add lemon essential oil or lemon juice and whisk until uniform. Pour over the base, and place in the fridge for 2 hours. Cut into squares and enjoy!

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