If you love carrot cake but want a healthier, fuss-free version, these carrot cake bars are just the thing.
Made with wholefood ingredients and naturally sweetened with dates and raisins, they’re packed with fibre, healthy fats, and gorgeous spices.
The texture is soft & chewy and they are full of flavour. A great option for Easter.
Why You’ll Love These Carrot Cake Bars
- Quick and simple – Just blend everything together and bake for 20 minutes.
- Healthy & nutrient-packed – Full of fibre, vitamins, and minerals, they’re a power house of a snack.
- Perfect for easy snacking – Stores well in the fridge, making them ideal for easy treats.
- Naturally vegan and gluten-free – A whole food snack that suits various dietary needs.
- Refined sugar free – using dates and raisins as the only sweeteners.
How to make these Carrot Cake Bars
Simply add all the ingredients to a food processor and blitz for a couple of minutes until smooth.
Spoon into a baking tin and bake for about 20 mins.
Once cool, cut into 10 bars and enjoy!
You can also add an optional drizzle of chocolate and some extra walnuts, if you like, but they are great on their own.
What are the ingredients for these orange & apricot oat bars?
- Medjool dates
- Raisins
- Oats
- Walnuts
- Desiccated coconut
- Carrot
- Orange
- Ground cinnamon & ginger
Medjool Dates
Using Medjool dates to bind the bars together provides a natural sweetness whilst also being high in fibre, potassium, and antioxidants. They are refined sugar free and provide a great taste and texture to the bars.
Raisins
Like the dates, raisins bring a bit of a chewy texture to these bars. They are high in natural sugars but are high in fibre so in most people the fibre will slow down some of the sugar spike. Raisins are also a good source of iron and potassium.
Oats
Oats are a fantastic whole-grain packed with fibre. They are rich in complex carbohydrates, which provide slow-releasing energy. They contain a range of essential nutrients, including B vitamins, iron, and magnesium, all of which support energy production and overall health.
Walnuts
High in omega-3 fatty acids, walnuts are known for supporting brain health. They are also high in protein and healthy fats, keeping you full and satisfied.
Desiccated Coconut
Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese.
Carrots
Carrots are rich in beta-carotene, an antioxidant that your body converts into vitamin A. They’re also a great source of fibre, which can help keep you feeling fuller for longer. Carrots bring natural moisture to the bars without the need for oil.
Orange
Known for their Vitamin C content, oranges are a great addition to these bars. Adding the zest as well as the juice really amplifies the flavour.
Storage Tips
These carrot cake oat bars can be stored in an airtight container at room temperature for up to 4 days. If you refrigerate, they stay fresh longer. In the fridge, they will keep well for up to 5-6 days.
If you want to store them for a longer period, you can freeze them. They’ll last for up to 3 months in the freezer.
Recipe Tips:
Use soft medjool dates – If your dates are a little dry, soak them in warm water for 10 minutes before blending.
Grate the carrots – For the best texture, make sure your carrot is grated before adding to the food processor. This allows it to blend more easily into the bars without leaving large chunks.
Chill before slicing – Let the bars cool fully before cutting them. This makes them easier to slice cleanly.
Make it extra indulgent – Drizzle some melted dairy-free white chocolate over the bars and sprinkle with chopped walnuts.
Which oats: I used gluten free rolled oats for this recipe. Any will do as you are blending them.
Swap the walnuts: you can swap them for any other nut. Pecans or cashews are good swaps as they have a similar consistency.
If you liked these carrot cake bars, why not try these other Easter recipes:
Carrot Cake Bars
Ingredients
Base ingredients:
- 10 large, soft medjool dates, pitted (about 200g)
- ½ cup raisins (75g)
- 1 cup oats (80g)
- 1 cup walnuts (100g)
- ½ cup desiccated coconut (42g)
- ½ cup grated carrot (1 med carrot)
- Zest of an orange and 2 tbsp of juice
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp sea salt
Optional topping:
- A drizzle of dairy free white chocolate and a few chopped walnuts
Instructions
- Preheat the oven to 180C/350F.
- Add all the ingredients to a food processor and blitz for a couple of minutes. It should be gooey and soft with no large nut pieces remaining. If your dates are hard or it seems too dry, add a tbsp or two more orange juice. It should be quite wet and soft.
- Spoon the mixture into a 20cm (8in) lined baking tin. Press down firmly so it is tightly packed in.
- Bake for about 20 mins. Allow to cool in the tin. Once cool, cut into 10 bars. You can also add an optional drizzle of chocolate and some extra walnuts.
Notes
- Once baked, they will last for about 4 days (I like to store in the fridge as they stay hard (and last longer). However, if you prefer a softer texture then room temperature is fine.
Do you need a food processor or can you use a regular blender?
I use a food processor. You could try a blender but usually they aren’t strong enough to break down the fruit properly.
These are really good. I’m so glad I came across your website. I was looking for something healthy and sweet. Your recipes look delicious. I’m looking forward to trying more of your recipes out.
Thanks Donna, that’s great to hear. Enjoy exploring the other recipes.