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Carrot Cake Breakfast Bars on cooling rack with maple coconut icing

Carrot Cake Breakfast Bars with Maple Coconut Icing

These tasty vegan carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning (or toughest of afternoon slumps).

Course Breakfast, Snack
Cuisine American, Vegan
Keyword carrot cake energy bars, healthy breakfast bars, vegan breakfast bars
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 200 kcal
Author Denisse


  • 1 cup raw cashews
  • ½ cup pecans
  • ¾ cup rolled oats
  • ½ cup dates
  • 4 ounces unsweetened applesauce
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1/4 teaspoon salt
  • 1 carrot grated
  • 1/4 cup plain coconut yogurt
  • 2 teaspoons maple syrup


  1. Preheat oven to 350 degrees. In the bowl of a food processor, add cashews, pecans, oats, dates, applesauce, cinnamon, nutmeg, cloves, salt and carrots. Process mixture until dates have broken down into smaller pieces and ingredients are well combined. The mixture should stick together easily. 

  2. Press mixture into a six-inch square pan. Bake for 10-12 minutes. Cool completely and cut into eight bars.

  3. Whisk together coconut yogurt and maple syrup. Transfer mixture into a ziplock bag and snip off the tip with scissors. Drizzle over breakfast bars. Enjoy immediately or store in an airtight container for up to one week. Icing will harden if left on the bars, or you can reserve icing until just before serving.

Recipe Notes

  • Make sure you don't overmix your ingredients in the food processor. There should still be some chunks - we don't want a paste!
  • Use gluten-free oats to make these easily gluten-free.
  • A standard carrot is about 5-7 inches long and weighs about 55-60 g. If your carrot seems especially big, simply weigh out 60 g of grated carrot. 
  • Up the amount of protein, by adding some ground flaxseeds, chia seeds, or hemp hearts to the mixture.