May 06, 2021 2 min read

RECIPE BY ARISHA FROM @wakeupandkale

These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!


PREP TIME: 10 mins 
COOK TIME: 35 mins
TOTAL TIME: 45 mins
SERVINGS: 12 squares


  • 1 cup oat flour
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup shredded carrots
  • 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp Water)
  • 1/2 cups applesauce
  • 1/4 cup almond milk
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans

Frosting Ingredients:

  • 1 cup raw cashews (soaked overnight or in hot water for 2 hours)
  • 1/4 cup almond milk
  • 2 Tbsp melted coconut oil
  • 3 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  1. Preheat oven to 350F and grease and line an 8x8 baking pan.

  2. For flax egg, combine 2tbsp ground flaxseed with 5tbsp water. Let sit 5minutes to "gel."

  3. In a large bowl, combine all dry ingredients except carrots and pecans.

  4. Add in shredded carrots and toss to coat.

  5. Pour in all wet ingredients, including flax egg, and stir until just combined.

  6. Fold in chopped pecans.

  7. Transfer batter to baking pan and bake for 35-38 minutes. Let cool completelybefore frosting.

  8. For frosting: blend soaked & drained cashews with all ingredients in a blenderuntil smooth. Place in the fridge for at least 30 minutes to thicken.

  9. Spread frosting over cooled cake, slice and enjoy! Store in an airtight containerin the fridge.



Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle. 

Explore more @wakeupandkale /