Vegan Carrot Cake Bars with Cashew Cream Cheese Frosting (Raw, Vegan, Gluten Free)

Vegan Carrot Cake Bars 

with 

Cashew Cream Cheese Frosting (Raw)

carrot cake bar ingredients:

• 1 cup walnuts (plus a few extra for garnish)
• 1/2 cup medjool dates
• 1/3 cup golden raisins
• 1/4 cup apricots, chopped
• 1/3 cup carrots, shredded
• 1/3 cup shredded coconut, unsweetened
• 1 tbsp orange zest
• 1/2  tsp cinnamon
• tiny pinch himalayan pink salt

carrot cake bar preparation steps:



1. place parchment paper in a 7 x 5 glass baking dish - leave two ends of parchment paper hanging over the edges for easy removal




2. add walnuts to a food processor and process until fine




3. add remaining carrot bar ingredients and process together, scraping down sides of processor, until mixture is chopped fine and dough sticks together when pinched between your fingers



4. press the carrot mixture firmly and evenly into the parchment paper lined baking dish and place in the refrigerator for at least two hours





vegan cream cheese frosting ingredients:

• 1 cup raw cashews, soaked overnight
• 1 dropper liquid vanilla stevia (or vanilla)
• 2 tbsp maple syrup (or raw agave)
• 1 tbsp coconut oil, melted
• 2 tsp fresh lemon juice
• 1/8 tsp himalayan pink salt
• 1 tbsp water, if needed

vegan cream cheese frosting preparation steps:

1. place all ingredients into a high-powered blender and blend, scraping down sides of blender, until frosting is smooth and creamy


2.spread icing evenly on top of the carrot mixture in the pan


3. refrigerate for another 2 hours or overnight


4. remove from pan by gently lifting overhanging parchment paper


5. sprinkle with cinnamon and reserved  walnut pieces 


6. cut into evenly sized squares or bars


7. keep refridgerated