Raw Carrot Cake Bars

I was looking for a good high protein, high fiber bar to help me get through the afternoon. Everything I found was high sugar, dry, and expensive, so I created these bars which have no added sugar and cost about .75 each to make. They are also carrot barsmoist and delicious. This picture is of the original bars made with orange carrots.

After reading A 2010 study published in the British Journal of Nutrition titled, “Comparison of purple carrot juice and β-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome.” I decided to change up the carrots to purple ones for added anti-inflammatory properties.

The research was performed by researchers from the School of Biomedical Sciences, The University of Queensland, Brisbane.

After being fed a poor diet much like the diet of Americans today the rats developed health problems including diabetes and heart disease. As the rat’s health began to deteriorate, the team began to incorporate purple carrot juice into their diet and their health began to improve.

The authors wrote, “Purple carrot juice attenuated or reversed all changes while β-carotene did not reduce oxidative stress, cardiac stiffness or hepatic fat deposition.” The juice also improved “glucose tolerance as well as the cardiovascular and hepatic structure and function.”

The study found that the purple carrots contain 28 times more anthocyanins, which are the antioxidants responsible for the purple-red pigment in raspberries and blueberries.


This recipe makes about 6 bars of medium thickness. If you want more just double the recipe.

To a food processor bowl add and process until smooth:

1/2 cup each softened coconut butter
1/2 cup sliced blanched almonds
1/2 cup raisins
1/2 cup shredded unsweetened coconut

1 cup shredded purple carrots
6 Dates (use 5 for a thicker firmer bar)
2 scoops (1/4 cup) of protein powder
1 tsp cinnamon
1 tsp allspice
1/2 tsp ginger
1/4 cup fiber (chia seeds, flax meal, hemp seeds, etc. Or a blend of them)

Process everything until it becomes a grainy paste. Line a square pan with waxed paper and press the mixture down into the pan, refrigerate overnight. After 24 hours remove the firmed mixture and cut into bars. They will be a little soft but wrapped in saran wrap or waxed paper they travel well. Keep the bars in the refrigerator for storage.

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