Paleo Carrot Cake Bars with Salted Cashew ‘Cream Cheese’ Frosting

Naturally sweetened, gluten free, and dairy free - these paleo carrot cake bars have the most decadent cashew frosting! And easy to make!


Carrot cake

Salted Cashew ‘Cream Cheese’ Frosting


  1. Preheat oven to 350 degrees
  2. In a large bowl, combine the almond flour, coconut flour, baking soda, and baking powder
  3. Add the grated carrots, chopped dates, and walnuts
  4. In a separate small bowl, combine the maple syrup, almond or coconut milk, melted coconut oil, and eggs, then pour into the larger bowl. Mix until well combined
  5. Pour the carrot cake mixture into a greased 8×8 inch pan and bake for 45-50 minutes, then place on a rack to cool
  6. To make the frosting, soak 1 cup raw cashews in water overnight
  7. Drain the water and pour the cashews into a small food processor or blender, then add the coconut or almond milk, maple syrup, vanilla, and lemon juice. Pulse or blend until thick and creamy. You may have to scrape down the sides a few times to ensure all the cashews are blended
  8. Once the carrot cake is cooked, cover the top with the cashew frosting
  9. Sprinkle the top with sea salt and cut into bars
  10. Store in the refrigerator if serving later