Carrot cake topped with cream cheese icing is a holiday for most taste buds. Carrots are an excellent source of beta-carotene, which is a nutrient the body converts to vitamin A. Vitamin A promotes healthy vision and is important for proper immune function. Walnuts are another carrot cake staple and serve as a source of healthy omega-3 fats. They are especially rich in a powerful antioxidant known as alpha-linolenic acid (ALA). Although standard carrot cake is not a friend of your waistline, this raw, gluten-free, and vegan recipe lets you enjoy a classic treat and simultaneously nourish your body.


  • 1.5 C shredded carrot
  • 3/4 C rolled oats (gluten-free)
  • 1/2 C walnuts, chopped
  • 14 dates
  • 1/2 C desiccated shredded coconut
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp vanilla
  • 1/2 tsp salt


  • 1/4 C cream cheese (vegan)
  • 2 tbsp oat milk (or other dairy-free milk alternatives)
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract


  1. Blend rolled oats and coconut in a food processor to a powder-like consistency  
  2. Add remaining bar ingredients to a food processor. Blend until evenly combined.
  3. Pour batter into a parchment-lined loaf pan (8.5×4.5in).
  4. Place in freezer for 10 minutes, or until firm.
  5. Combine frosting ingredients in a small bowl. Blend with a hand mixer until fluffy.
  6. Remove bars from loaf pan and cut into squares.
  7. Top with frosting and sprinkle with ground cinnamon (optional).
  8. ENJOY! Store in an airtight container in the fridge for up to 5 days.
  9. Yield: 8 squares