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Carrot Cake Squares with Lemon Icing

Feb 2, 2023 | Joy McCarthy

These wonderfully flavourful carrot cake squares with lemon icing are adapted from a beloved recipe from my first cookbook Joyous Health. That beloved recipe was Carrot Cake Balls which are also on the blog right here.

This recipe requires no baking whatsoever (yay!).

Here's the recipe.

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  • 1 cup unsweetened shredded coconut
  • 12 medjool dates, pitted
  • 1 cup walnuts
  • 1/4 hemp hearts
  • 3 medium carrots, cut into chunks
  • 4 tbsp raw honey*
  • 2 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
Lemon Icing
  • 1 can coconut whipping cream
  • 1 tsp pure vanilla extract
  • 1 tsp grated lemon zest
  1. Line a square 8"x8" baking pan with parchment paper.
  2. Place all the ingredients (excluding icing) in a large food processor and blend until almost smooth. You may need to do this in two batches if using a small food processor. See tip in notes.
  3. Press mixture into a square 8x8 inch baking pan. Place in freezer for 1 hour.
  4. In a mixing bowl, combine coconut whipping cream, vanilla and grated lemon zest.
  5. Slather over carrot cake squares and refrigerate until serving.


*Add more honey if needed.
If batter is not getting sticky enough, you can add more dates, one at a time. They provide the sticking power.
Please note: Image is not the actual photo of the recipe. This is an old recipe I revamped and haven't had a chance to reshoot it.

PREPARING FOR WHOLE FOODS FUELLING | The North Face Whistler Half Marathon   •   March 3, 2014

[…] Raw Carrot Cake Bites – adapted from this recipe […]


Ashley   •   March 6, 2014

Joy, I made the carrot cake balls from the recipe from your book, and they're divine! A great mid-afternoon snack so that my blood sugar doesn't crash, but is still healthy. Thanks for the sweet re-invention :-)


Judy Hill   •   March 20, 2014

Loving your new book! Wish I could just curl up with a nice cup of tea and read the whole thing all day long. Too bad work has to get in the way lol.


Joyous Health   •   April 10, 2014

[…] much everywhere I go these days to teach a workshop or do a book signing I sample my carrot cake balls (a recipe from my book) and always sneak a few for myself of course. In fact, I’m doing […]


Letty   •   July 6, 2014

Thanks for clarifying the difference between coconut oil and coconut butter. What is your source for coconut butter?

Kate McDonald-Walker   •   July 6, 2014

Nicole   •   October 7, 2014

Hello Joy For your lemon icing you mention coconut butter ... could you please let me know where I can find this ingredient or do you simply make it? Thank you Nicole

Kate McDonald Walker   •   October 8, 2014

Lynn   •   May 23, 2015

This looks like the most amazing dessert. . . thank you or sharing it! Do you think milled organic flax seed would work in place of the hemp seeds or protein powder?

Kate McDonald Walker   •   May 25, 2015

Terri   •   February 14, 2017

I had a heck of a time with the icing--it wouldn't emulsify and the oil kept separating out. Why? The jar I bought had separated into hardened oil and solids so first I had to warm it to blend it back together. Then when I added it to the other ingredients I ended up with a lump of good and oil around it. Can it be fixed?

Rachel   •   February 15, 2017

Raquel   •   February 26, 2020

I tried this recipe tonight and I enjoyed it. It is very very sweet for my taste so instead of the icing that is recommended, I opted for just plain coconut milk whipped topping. It was perfect.

Joy McCarthy   •   February 27, 2020

Sharon   •   February 18, 2023

Honey is listed twice in the ingredients. Does the Icing have any of the honey or is it that much in the cake part? Thanks

Joy McCarthy   •   February 21, 2023

Helen   •   February 22, 2023

Would you consider putting the nutritional value at the end of your recipes? It would be such a helpful additio.(just the main ones like calories per serving, fat protein carbs sugar)

Joy McCarthy   •   February 23, 2023

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