Yummy Carrot Cake

Vegan / Paleo / Diabetic Friendly

This is the second time I have made the healthy enough for breakfast recipe!  Original recipe is at the following link http://ourfourforks.com/carrot-cake-bars although I have taken a couple of shortcuts on this version and it also contains less sugar.  For information about the diabetic friendly nature of dates check out this link http://www.prevention.com/health/diabetes/diabetes-prevention-healthy-diabetes-diet-foods

For the carrot cake base:
  • 1 cup packed pitted whole dates, Medjool or soaked overnight (or at least a few hours)
  • 1 cup raw walnuts (plus more for garnish, optional)
  • ⅓ cup unsweetened, dried shredded coconut
  • cup grated carrots
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt

  1. Line a small pan or tupperware container with parchment / baking paper
  2. Drain the dates and add the ingredients together and pulse until the fruit is finely chopped and blended and the mixture begins to stick together. This should take a couple of minutes and you may need to scrape the sides with a spatula occasionally.
  3. Spread the mixture evenly in the parchment lined container and place in the freezer until set, about an hour.
  4. You will need the container you used for the base for the next step so don't wash it.

For the cream cheese frosting:
  • ¾ cups raw cashews, soaked at least 4 hours
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon coconut milk (or water)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt

  1. Add all ingredients to the container you used for blending the carrot cake base and blend until very creamy.
  2. Spread mixture evenly on top of carrot cake base, sprinkle with chopped walnuts and cinnamon (if desired) and put back into the freezer another hour.
  3. When set, remove from freezer, allow to thaw for a couple of minutes and cut into desired shape. Keep the bars in an airtight container in the fridge for up to 3 weeks or freezer for up to 3 months.