Spring has begun, my favorite time of the year. New buds, bright colors, and wonderful scents are emerging. Easter is also approaching, so I started thinking about ideas for suitable recipes. I wanted something quick and simple, yet satisfying with a rich aroma and flavor. Carrots combined with dates, oat flakes, almonds, and fragrant spices such as cinnamon, vanilla, nutmeg, and ginger make a fantastic combination.
Besides being delicious, this raw carrot cake is so simple and quick to make that you won’t even need an oven. Keep in mind that you will need a food processor to grind all the ingredients. It’s an excellent recipe if you want to prepare a sweet treat quickly. It is also suitable for beginners.
Ingredients for the No-Bake Carrot Cake Bars
You will need grated carrots, oat flakes, almonds or walnuts, dates, and spices: cinnamon, vanilla, nutmeg, and ginger. Optionally, you can add some coconut flakes for decoration. It does not contain refined sugar or oils. All ingredients are whole and gentle. If you like sweeter cakes, you can increase the amount of dates. The sweetness will also depend on how fresh and sweet the carrots are.
No-Bake Carrot Cake Bites
But that’s not all! If you want a variation more suitable for sharing or for on-the-go, you can use the exact same recipe as for the original carrot cake but shape it differently – into small balls. The recipe makes about 30 balls. Roll them in coconut flakes or ground almonds and enjoy.
No-Bake Carrot Cake Bars
Equipment
- Food Processor
- Bread baking tray (optional, not needed if making balls)
Ingredients
- 200 g oat flakes
- 80 g almonds or walnuts
- 150 g dates pitted
- 200 g grated carrots 2 large carrots
- 1 teaspoon cinnamon
- 1/4 teaspoon ground vanilla
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
For decoration
- 2 tablespoons coconut flakes
Instructions
- Clean and grate the carrots.
- In a food processor, grind oat flakes, almonds, cinnamon, vanilla, ginger, and nutmeg to the consistency of coarsely ground flour.
- Add the grated carrots and dates and grind until the mixture becomes consistent and sticky, about 5-10 minutes with pauses. Occasionally, use a spoon to push the mixture down from the sides for an even grind. If making balls (Carrot Cake Bites) instead of the cake, skip the next three steps and refer to the instructions below.
- Transfer the mixture to a bread baking tray lined with baking paper. Press with paper from above and with hands or a spoon to get a flat and smooth surface. If you have time, let the mixture rest for 1 hour. This step is not essential, but it makes cutting easier.
- Using the baking paper, lift the cake out of the tray and transfer it to a cutting board.
- Sprinkle coconut flakes over the top and cut the cake into 8 pieces. Store in the refrigerator in a closed container for up to 3 days.
If making Carrot Cake Bites
- After the mixture is ground to a smooth and sticky consistency, scoop one full teaspoon of the mixture and roll it by hand to form a small ball. If the mixture is too sticky, you can moisten your palms with water. This makes about 30 carrot cake bites.
- Roll the formed balls in coconut flakes. Store them in a closed container in the refrigerator for up to 3 days. Enjoy!
