Carrot cake is comforting. But traditional versions often come with refined flour, excess sugar, and blood sugar spikes that leave the body feeling depleted.
These no-bake frosted carrot cake bars are different.
Made with almond flour, coconut flour, healthy fats, plant protein, and naturally sweetened with pure maple syrup, they deliver steady energy and nourishment — without the crash. Finely grated carrots provide fiber and antioxidants, while cinnamon helps support healthy blood sugar balance.
The result? A soft, perfectly spiced carrot cake layer topped with a creamy protein frosting that feels indulgent — yet supports metabolism, hormones, and sustained energy.
No baking. No refined sugar. Just real nourishment.
Servings: 9
Calories per serving: 335
Protein: 16g per serving
Ingredients:
Carrot Cake Base
- 1 ½ cups almond flour
- ¾ cup coconut flour
- 1 teaspoon cinnamon
- ½ teaspoon sea salt (divided)
- ½ cup pumpkin purée
- ¾ cup cashew butter (divided)
- ¼ cup pure maple syrup
- ½ cup unsweetened almond milk (divided)
- 1 cup finely grated carrot
Protein Frosting
- ¾ cup vanilla protein powder
- Remaining cashew butter
- Remaining almond milk
- Remaining sea salt
Instructions:
- Line a square baking dish with parchment paper and set aside.
- In a large bowl, combine almond flour, coconut flour, cinnamon, and half of the sea salt. Mix well.
- In a separate bowl, whisk together pumpkin purée, ⅔ of the cashew butter, maple syrup, and ¼ cup of the almond milk until smooth.
- Add the wet mixture to the dry ingredients and mix until a soft batter forms. Fold in the finely grated carrot and knead gently with clean hands until fully incorporated.
- Press the dough evenly into the prepared baking dish, smoothing the top with your hands or a spatula.
- To prepare the frosting, combine the vanilla protein powder, remaining cashew butter, remaining almond milk, and remaining sea salt in a bowl. Mix until smooth and creamy. Add additional almond milk one tablespoon at a time if a thinner consistency is desired.
- Spread the frosting evenly over the carrot cake layer. Refrigerate for at least 30 minutes to allow the bars to set. Slice into 9 bars and enjoy.
