These carrot cake bars are one of the best things I have ever made, and probably my most requested recipe after sharing a few pictures on Instagram.

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They are incredibly simple to make and full of real food ingredients like raw honey, nuts and carrots. I store them in the freezer and eat them cold, so they're the perfect summer treat post-pool or beach.

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While I am not gluten or dairy free, these bars happen to be free of both of those things, so they're perfect for everyone. If you can't have nuts. try using extra dates and coconut in the base instead and a cream cheese frosting (dairy free or not).

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Ingredients

For the bars:

1 cup sprouted walnuts

8 pitted medjool dates

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

1 tsp ginger

1/4 tsp salt

1 cup grated carrots (about 2 large carrots)

For the frosting:

1/2 cup raw cashews

1/2 lemon

1 tbsp honey

1 tsp coconut oil

3 tbsp coconut cream

Directions:

Line a dish with parchment paper

Add all of the bar ingredients to a food processor (except for the carrots) and blend until fully incorporated. Then mix in the carrots by hand (you don’t want to blend them)

Add the mixture to the prepared dish and flatten into an even layer

Add the frosting ingredients to the food processor and blend until creamy

Top the carrot cake bars with the frosting and sprinkle with extra walnuts

Let solidify in the freezer and enjoy cold

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