Carrot cake bars recipe


Carrots have a phytonutrient called falcarinol that is being researched for its ability to fight colon cancer. Carrots also boast 4 grams of fiber per cup, making them a great bowel cleanser.

  • Yield: 18 bars


  • 8 medjool dates, pitted, or 10 honey dates if medjool are unavailable
  • 1 cup filtered water, for soaking the dates
  • 2 cups raw hazelnuts or pecans
  • 1 cup raw sunflower seeds or Hemp Hearts
  • 4 cups grated carrots, divided
  • 1 cup diced apple
  • 1 cup chopped zucchini
  • ½ tsp pink rock or gray sea salt
  • ¾ cup whole flaxseeds (to make 1 cup ground flaxseeds)
  • 1 cup dried cranberries (sweetened with apple juice) or organic raisins
  • ¼ cup unsweetened dried shredded coconut
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp ground ginger
  • ¼ tsp ground cloves
How to Make It
  1. Soak dates in water for 30 minutes.
  2. Place the nuts and sunflower seeds or Hemp Hearts in a food processor, and process until finely chopped. Drain the dates and add them to the food processor along with 2 cups of the carrots and the apple, zucchini and salt. Process until you get a puree, about 1 minute. Transfer to a large mixing bowl.
  3. Using a clean spice or coffee grinder, grind the flaxseeds finely. (If you don’t have a grinder, use preground seeds.)
  4. To the nut and carrot mixture, fold in the ground flax, the rest of the carrots, and the cranberries, coconut and spices. Stir until you have the consistency of cookie batter.
  5. Preheat the oven or dehydrator to 150°F. On a parchment-lined rimmed baking sheet, spread batter evenly to form a ¼-inch-thick rectangle.
  6. Dehydrate for 2 hours. Invert the pan onto a cutting board, and remove the parchment paper. Cut into 4-by-2-inch bars. Return bars to lined baking sheet and place pan back in the dehydrator or oven for about 4 more hours or until the bars are as firm as a moist cake.

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