I’m always looking for ways to sneak more protein into my diet. Whether it’s a handful of nuts or seeds, or a scoop of protein powder in my morning smoothie, it’s something that many vegans struggle to get enough of.

These carrot cake protein bars are the perfect protein treat to take on the go. They’re also great to eat out of the fridge when you need a little pick-me-up, or if you’re packing a lunch or picnic.

Dates add all the sweetness to these bars, while almonds and walnuts add protein for a filling snack. And, these bars don’t require any baking, making them incredibly simple to make! All you need is a high-powered food processor. They taste like a copycat recipe of many fancy store-bought carrot protein bars.

If you like these protein bars, you’ll love these high protein baked oat bars without protein powder as well.

Ingredients needed for these raw carrot cake bars

• Medjool dates – You’ll want to use pitted Medjool dates for this recipe because of their gooey texture. Regular dates are too dry. You can also get Medjool dates with the pit inside, but they’re a bit more challenging to work with.
• Almonds – You can use any raw almonds you’d like, as long as they are unsalted.
• Walnuts – You can use any unsalted walnuts you’d like. It doesn’t matter if they are whole or not because they will be blended with the rest of the ingredients.
• Raisins – If you do not have raisins on hand, you can substitute another dried fruit. Keep in mind the flavor will be a bit different.
• Fresh grated ginger – Just a touch of fresh ginger adds flavor and texture. You can also use dried pineapple.
• Shredded coconut – Shredded coconut is incorporated in the bars, as well as on top.
• Carrot – Carrot is the star of the show in this recipe. But, there isn’t as much carrot at you would think. You only need one carrot for an entire batch of bars. The flavor is still there though!
• Coconut oil – A small amount of coconut oil is needed to blend all the ingredients together.

Carrot cake protein bar recipe tips

• If your dates are too dry, soak them in water for 30 minutes to soften them up.
• Shred your carrot beforehand with a grater or vegetable peeler into strips. I find this helps with processing.
• You can easily make a half-batch of these and use a smaller baking dish or glass Pyrex lined with parchment paper for setting.
• You can customize this recipe and add other ingredients! Some great ideas include sunflower seeds, pumpkin seeds, hemp seeds, chocolate chips, or dried pineapple.
• Shredded coconut added at the end not only makes them look prettier, it helps keep them from sticking together if you’re stacking them in the container.

I love a good no-bake recipe, especially in the summer when I don’t want to heat my oven up. These are the perfect treat when you’re feeling sluggish in the afternoon and need a healthy snack. And, they require very little chopping thanks to the food processor!

I like to store these in a Pyrex lined with parchment paper. Keep them in the fridge for up to a week for maximum freshness.