Carrot Nut Oat Bars & Orange Maple Silken Tofu Frosting.

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Grated organic carrots, ground natural almonds (pulse in food processor), ground oats (pulse in food processor), silken tofu, currents, walnuts, lemon & orange (for zest), nutmeg, cinnamon. + Maple syrup, agar-agar powder, and salt.

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In a bowl, combine the chopped walnuts, ground almonds, ground rolled oats, grated carrots, currants, cinnamon, and salt.

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Use a microplane to grate in some nutmeg.

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Add two tablespoons of maple syrup and mix to combine.

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Grate orange zest into the carrot mixture…

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Pulse the carrot mixture into a chunky dough using a food processor. Do this in 2 stages, to break down of ingredients evenly, and not overload the processor.

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Press the mix into a lined cake pan. Store in the freezer while you make the frosting.

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In a food processor, mix the firm silken tofu with 1 heaping tbsp of agar-agar, 3 tbsp maple syrup, and orange zest.

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What is agar-agar? A natural substance obtained from algea/seaweed – aka the vegan ‘gelatine’. Agar helps to stabilizes and solidify liquid or loose mixtures, like our frosting. Typically you would dissolve the agar in water before using it, but I added the powder straight in with the water-dense tofu, as this works to thicken the mix rather than turning it into a gel.

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As with all soy products, it is important to buy only organic, as much of the soybeans grown today are Genetically Modified. The type of silken tofu I use is by Mori-Nu.

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Remove the cake from the freezer, and spread over the frosting using a spatula. Freeze again for another hour minimum. IMG_0890_2

Slice into squares and enjoy with a little extra enjoy!

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This is the raw version! I also baked the bars (see instruction below) which I preferred. Recommended for kids, or those who are not accustomed to fully raw desserts – as a transitional dish away from processed/refined sugar.

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This is the baked version:

  • Lightly spray the pan with oil, rather than using the plastic wrap, as you’ll be baking the cake.
  • Follow the recipe up until you frost the cake. At this point, the carrot cake has set in the freezer and can then be baked at 350 for 45 min or so, until it’s fully cooked. You could also cut them into squares (as I did) and bake them that way for quicker baking.
  • Once cooked and cooled. Spread the frosting over the cake, and cut into squares. If you baked them already cut as squares, simply frost each square and enjoy!

These healthy carrot cake bars are not-too-sweet plant-based dessert. Made from whole, nutritious ingredients – the offers fiber-rich complex carbohydrates, plenty of protein, healthy unsaturated fats – including essential omega fats, vitamins, minerals and deliciousness. This recipe uses minimal added sweetener, in the form of mineral-rich maple syrup – a lower glycemic unrefined option (compared to honey/agave etc.) – making these bars an appropriate dessert for diabetics. The carrots are inherently sweet, making a great base for any dessert! The raisins add further natural sweetness, along with texture. The smooth consistency of silken tofu lends well to the ‘cream cheese’ frosting, without the saturated fat and cholesterol found in dairy. Also, the nutmeg, cinnamon, and orange zest – add plenty of extra background flavour, while enhancing the sweetness of the other ingredients!

Ingredients:

  • 2-cup grated carrot
  • 1-cup almond flour
  • 1-cup rolled oat flour
  • 1 box firm silken tofu (Organic/GMO-free)
  • 1/4 cup currents or raisins
  • 1/2 cup walnuts
  • Zest of one lemon & one orange
  • Small grating of nutmeg or 1 tsp ground
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup (cake) 3 tbsp maple syrup for the frosting
  • 1 tbsp Agar-agar powder
  • Pinch of salt

Instructions:

  1. In a bowl, combine the chopped walnuts, ground almonds, ground rolled oats, grated carrots, 2 tbsp maple syrup, orange/lemon zest, currants, cinnamon, nutmeg, and salt. Pulse in a food processor to combine.
  2. Press the mix into a lined cake pan. Place in the freezer for an hour, while you make the frosting.
  3. In a food processor, mix the firm silken tofu with 1 heaping tbsp of agar-agar, 3 tbsp maple syrup, and orange zest. Pulse until smooth. Set the frosting in the fridge for at least 30-minutes.
  4. Spread over the frosting over the chilled cake using a spatula. Freeze the whole thing for 1-hour minimum to let set.
  5. Slice into bars and enjoy!

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3 comments

  • Good post. I learn something new and challenging on sites I stumbleupon everyday.
    It’s always useful to read through articles from other writers and practice a little something from other sites.

  • Alexandra January 14, 2017   Reply →

    I want to make this recipe, I am all ready for it, but I just realized that there are no quantity specification for the ”bar mix”. Is it possible to precise?? Thank you!

    • Danielle Levy January 16, 2017   Reply →

      Hello Alexandra!
      Thank you for your message. I actually do not provide specific measurements for most of my posts – the images and descriptions under the images are intended to guide you! I encourage people to try and experiment in the kitchen, to develop intuitive cooking skills, and be more creative with food. These dishes are ultimately very versatile, so I do hope you try and make it your own 🙂
      Best,
      Danielle

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