• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
This Mess is Ours logo
  • Recipes
    • All Recipes
    • The Blog
  • Dog Life
    • Dog House Home
    • Dog Food Recipes
  • Shop
    • Snack + Supplies
      • Gluten Free (Snacks + More)
      • Kitchen Essentials
      • Lunchbox Gear
      • Pantry Staples
      • Cookbook Faves
  • About
    • My Story
    • Web Stories
    • As Seen On ATL+CO
    • PORTFOLIO
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Dogs
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Carrot Cake Raw Bars

    Carrot Cake Raw Bars {Beard and Bonnet} #vegan #glutenfree
    Tweet
    Pin266
    Share
    266 Shares
    Jump to Recipe·Print Recipe

    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! 

    Print

    Carrot Cake Raw Bars

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Beard And Bonnet

    Ingredients

    Scale
    • ½ cup raw almonds
    • ¼ cup raw walnuts
    • ¼ cup hemp hearts
    • 1 cup fresh Medjool dates, pitted and roughly chopped
    • 1 tablespoon coconut oil
    • 1 tablespoon cinnamon
    • ¼ cup shredded sweetened coconut
    • ½ cup finely shredded carrot
    • ¼ cup crystallized ginger, chopped small

    Instructions

    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.

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

    Recipe Card powered byTasty Recipes

     Carrot Cake Raw Bars {Beard and Bonnet} #vegan #glutenfree

    Carrot Cake Raw BarsSaveSave

    You May Also Like

    • A slice being removed from a Fruitcake-Inspired Bundt Cake
      An Easy Cake Recipe for the Holidays;…
    • Multiple red, white, and blue stripped jello cake cubes all stacked on a marble slab with a few swirls of whipped cream.
      4th Of July Desserts: The Best Patriotic Jello Cake…
    • TMIO Marble Loaf-08
      A Better For You Chocolate and Vanilla Marble Loaf Cake
    « Chocolate Chip Cookie Dough Bites
    Come and see me on Java Cupcake! »

    Reader Interactions

    Comments

    1. Joli says

      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.)

      Reply
      • Meg says

        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 😉

        Reply
    2. Leilani says

      January 26, 2016 at 8:28 pm

      What is the nutritional breakdown on each bar?

      Reply
      • Meg says

        January 27, 2016 at 7:39 am

        Leilani, I don't have the break down of each bar, but you can use a nutritional calculator like this one ( http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes ) and it will give you all of the information you are looking for.

        Reply
    3. Monica says

      October 23, 2015 at 11:06 am

      *How many carbs and fat are in these bars?

      Reply
    4. Melanie says

      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?

      Reply
      • Meg says

        May 18, 2015 at 6:36 am

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

        Reply
    5. evelyn says

      March 08, 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
      eve

      Reply
      • Meg says

        March 08, 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.

        Reply
      • Joli says

        April 25, 2016 at 9:48 am

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

        Reply
    6. Aviva Shaw says

      May 06, 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!

      Reply
      • Meg says

        May 06, 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. 🙂

        Reply
    7. Michelle St. Mark says

      September 25, 2013 at 2:13 pm

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

      Reply
      • Meg says

        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:)

        Reply
    8. Kari@Loaves n Dishes says

      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!

      Reply
      • Meg says

        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.

        Reply
    9. Dee/reddirtramblings says

      September 22, 2013 at 1:12 pm

      Those look amazing. I will try making them. Thank you.

      Reply
      • Meg says

        September 22, 2013 at 4:53 pm

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

        Reply
    10. Kiersten @ Oh My Veggies says

      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. 🙂

      Reply
      • Meg says

        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! 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    EXCLUSIVE FROM GARDYN

    GET $100 OFF YOUR GARDYN ORDER - EXCLUSIVELY FROM THIS MESS IS OURS x GARDYN.

    USE PROMO CODE: THISMESSISOURS

     

    TRENDING

    • TMIO Green Salad with Crispy Panela Salad topper-01A Crunchy Salad Topper with Panela Cheese & Pistachio
    • cut open hard boiled egg on plateShould Dogs Eat Boiled Eggs? Everything You Need To Know!
    • two glasses of homemade soda with cherrys in them next to a small bowl of prunesHow To Make Cherry Dr. Pepper Soda At Home
    • brown dog eating a fish on grassWe Love Fish But Can Dogs Eat Fish?
    • pickled apples and star anise in jarTry This Quick And Easy Pickled Apples Recipe Now
    • Apricot Mango Mostarda in a serving bowl.Your New Favorite Condiment; Apricot Mango Mostarda

    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Privacy Policy · Shop Policy

    Copyright © 2025 / This Mess Is Ours
    Lunch Monsters is a TM of This Mess Is Ours.