Carrot Cake Raw Bars

2 carrot cake raw bars on a cutting board with carrots, almonds, and ginger

I love carrot cake! I love it in an unhealthy; you shouldn’t eat that much kind of way. Normally, I will politely pass on a slice of carrot cake that is being offered to me because of my complete and total lack of self-control once I take a bite. I even made myself sick on a huge slice of gluten-free carrot cake recently at a restaurant here in Long Beach. I tell you, it is ridiculous and shameful. In my head I say ‘Meg, you shouldn’t keep eating that you are going to feel horrible!’, but it doesn’t help. I just keep rationalizing , ‘One more bite!’  Please, tell me other people have weaknesses like this that usually result in self scolding and total frustration. 

Over the course of the past few weeks I have been putting my raw bar making skills to the test and have really focused on developing a raw bar that has all the flavors that I love in carrot cake, without the guilt that I associate with eating 3 slices in one setting. These bars contain a whole host of ingredients that are good for my body and now I don’t have to worry if I eat more than I should.

Carrots are rich in beta-carotene which is really great for your eyes, and for healthy skin, but did you know that they also can aid in preventing heart disease, stroke, and certain types of cancer? 

Almonds: The mono-saturated fat, protein and potassium contained in almonds are really good for your heart. Almonds also contain vitamin E which acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps to avoid heart attacks and almonds help reduce C-reactive protein which causes artery-damaging inflammation.

Recent studies have shown that the consumption of dates is good for those who have heart problems. They have the ability to lower LDL cholesterol and since dates are digested very easily they are great for supplying quick energy.

Hemp hearts fall in the “super food” category and are one of the densest sources of plant protein available, which can be a huge benefit to vegetarians, athletes and anyone looking to add a healthy source of protein to their diet.

Ginger improves the absorption and stimulation of essential nutrients in the body, promotes energy circulation, and increases the body’s metabolic rate. Ginger is also wonderful for reducing inflammation, alleviating stomach discomfort, and boosting the immune system.

Of course, if you are in the market for a delicious gluten free carrot cake recipe click here for one of my favorites! 


Carrot Cake Raw Bars

  • Author: Beard And Bonnet


  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts
  • 1/4 cup hemp hearts
  • 1 cup fresh Medjool dates, pitted and roughly chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon cinnamon
  • 1/4 cup shredded sweetened coconut
  • 1/2 cup finely shredded carrot
  • 1/4 cup crystallized ginger, chopped small


  1. In the bowl of your food processor, mix together the nuts, hemp hearts, and dates. Process until the pieces are all uniform in size and a sticky dough has formed. Add the coconut oil and cinnamon then process well until combined. Add the shredded coconut, carrots, and ginger; pulse just until incorporated, but not too much that the texture is too soft.
  2. Line a sheet pan with parchment paper and pour the dough out onto it. Shape the dough into one large rectangle and refrigerate until firm, about 5-10 minutes. Slice the bar into desired shapes. *You can also roll this dough into balls straight from the food processor.
  3. These raw bars should keep in the refrigerator, in an airtight container, for at least a week or up to a month in the freezer.
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 Carrot Cake Raw Bars {Beard and Bonnet} #vegan #glutenfree

Carrot Cake Raw Bars


  1. Joli April 25, 2016 at 9:50 am

    Our family-of-8 just found this recipe 2 days ago and have made three batches already. LOVE them! Thank you! (We used 1/2 dates and 1/2 raisins instead of half raisins, because of $$$…and replaced the hemp hearts with chia seeds because they are so healthy and we had them on hand.)

    1. Meg April 25, 2016 at 2:05 pm

      Hi Joli, I am so glad you that you and your family love them!! I haven’t made them in so long – thanks for reminding me about how tasty they are 😉

  2. Leilani January 26, 2016 at 8:28 pm

    What is the nutritional breakdown on each bar?

  3. Monica October 23, 2015 at 11:06 am

    *How many carbs and fat are in these bars?

  4. Melanie May 17, 2015 at 9:06 pm

    These look really nice however we can’t get hemp hearts in NZ so is there anything you could substitute? Is it a wet or dry ingredient?

    1. Meg May 18, 2015 at 6:36 am

      It’s a dry ingredient. You can leave them out if you would like.

  5. evelyn March 8, 2015 at 4:55 am

    hi.. lovely recipe and I would love to try.. one question.. is it possible to replace hemp hearts by linseeds or quinoa?? if yes in which proportion please ?? thanks

    1. Meg March 8, 2015 at 11:33 am

      I have never tried replacing them with either of those, so unfortunately I don’t know how it would taste.

    2. Joli April 25, 2016 at 9:48 am

      We replaced them (in equal proportion) with chia seeds and loved it!

  6. Aviva Shaw May 6, 2014 at 3:26 pm

    These are awesome! I just made my first batch and they taste delicious. I did have a hard time with getting it all blended, maybe my food processor isn’t up to the job? In the end I wound up zipping the ingredients individually then stirring it together by hand. I did have a question about the dates: In the recipe you said “fresh Medjool dates, pitted and roughly chopped”, did you mean actual “fresh” dates or did you mean DRIED Medjool dates? Thanks for the recipe, yum!

    1. Meg May 6, 2014 at 8:24 pm

      Hey Aviva, I am so glad that you enjoyed the carrot cake raw bars! They are a family favorite around here. I use fresh dates which you can find in the produce department at specialty grocery stores. I have never used dried dates, but I think if you soak them for a bit they would work as well. 🙂

  7. Michelle St. Mark September 25, 2013 at 2:13 pm

    These look so yummy! Thank you!
    Meg, you are so sweet to respond to every comment 🙂

    1. Meg September 25, 2013 at 6:32 pm

      Thanks Michelle! I really appreciate it that you said that. I feel like if you take the time to comment here then it is the least I could do to comment back:)

  8. [email protected] n Dishes September 24, 2013 at 3:09 pm

    I love to make little snacks with dates (aka nature’s candy) and I’m always looking for new yummy ways to make these snacks. I can hardly wait to try these…I already Pinned ’em!

    1. Meg September 24, 2013 at 4:43 pm

      Hi Kari! Dates are so amazing, I love them too. I hope you enjoy these as much as I do.

    1. Meg September 22, 2013 at 4:53 pm

      Thanks Dee! I hope that you enjoy them.:)

  9. Kiersten @ Oh My Veggies September 17, 2013 at 4:33 pm

    I feel the same way about carrot cake. I could probably eat a whole cake myself, but it’s the frosting that makes me slow down and feel like uggggh. So these bars are pretty much perfect. 🙂

    1. Meg September 17, 2013 at 8:32 pm

      Kiersten, the frosting gets me every time too! I have learned over the years to scrape it off, but then I just eat even more carrot cake. It is ridiculous! 😉


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