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Raw Vegan Carrot Cake

Raw Vegan Carrot Cake

Vicky Coates

Ok so you know I tend to favour my chocolate based snacks and desserts but if theres one dessert or snack that I will swap the chocolate for…..its carrot cake. These yummy raw carrot cake bars are Vegan, High Protein, Gluten Free and Refined Sugar Free.

These bars are made from only 8 key ingredients and like most of my creations they are high in protein with the addition of Vegan Protein powder. They feature a fudgey, moist, lightly spiced carrot cake bar topped with a smooth, creamy vanilla topping – they taste so similiar to a traditional carrot cake but are so much lighter and healthier.

These bars were inspired by my Healthy Protein-Packed Carrot Cake except I wanted to make a Vegan version that also required no baking. This version didn’t disappoint!

The base is a mix of dried fruit, prunes, walnuts and grated carrot while the top is a mix of coconut yoghurt and vanilla protein powder. The protein powder is of course optional and you could just use vanilla extract but the top wouldn’t be quite as thick. The other way I’ve tried that also works well is blended cashew nuts.

Because the bar is quite soft I keep mine stored in the freezer and take them out 5 minutes before I want to eat them…… definetly the perfect way to enjoy one of these bars.

Check below for the recipe..

Raw Vegan Carrot Cake Bar
Prep time: 
Total time: 
Serves: 9
Raw Vegan Carrot Cake Bars which are high in protein, gluten free, and refined sugar free
  • for the carrot cake bar
  • 130g (1 cup) loosely packed grated carrot
  • 40g (1 cup) walnuts
  • 20g (1/4 cup) oats
  • 55g (1/2 cup) dried mixed fruit
  • 60g (1/4 cup) medjool dates
  • tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 2 tbsp Almond Milk
  • For the Topping
  • 125g (1½ cups) coconut or any vegan yoghurt
  • Scoop of vanilla vegan protein
  1. Line a square brownie tin with a sheet of greaseproof paper
  2. Add the walnuts and oats to the blender and blitz until they form a flour.
  3. Add the remaining bar ingredients to the blender along with the walnuts and oats and blitz until fully combined. The mix should stick together when squeezed between your fingers.
  4. Transfer the bar mixture to the lined baking tin and spread in to an even, compact layer. Place in the freezer to set whilst you make the cheesecake layer.
  5. For the cheesecake layer mix together the yoghurt and protein powder then layer of the bars and place in the freezer for at least 1 hour to set before slicing any sprinkling with extra walnuts
Nutrition Information
Serving size: 1 Calories: 95 Fat: 2.5g Carbohydrates: 10g Protein: 7g

Let me know if you try them out as I always love seeing your pics and also comment below if you have any ideas of recipes you would like to see 🙂

Vicky xx

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