Carrot and pistachio slice
This gluten-free, dairy-free carrot cake slice is an easy way to have something sweet without feeling heavy afterwards. It’s made with gluten free oats, dates, carrot, and pistachios, then topped with dark chocolate for a simple treat that actually keeps you going. It has that familiar carrot cake flavour, but in a version you can make quickly and keep in the fridge for the week.
Why this works
Dates add natural sweetness without the need for refined sugar
Oats, nuts, and seeds slow energy release, helping avoid sugar crashes
Carrot adds moisture and fibre, making it softer and easier to digest
Spices support digestion and give that classic carrot cake flavour
Chocolate on top creates a barrier, keeping the base from going soggy
Orange zest lifts the flavour, so it doesn’t feel heavy or dense
Carrot and pistachio slice
Ingredients
Makes 8-10 slices
Ingredients
100g gluten-free oats
70g pistachios, roughly chopped (some fine, some chunky)
20g pumpkin seeds
6 soft dates, chopped
120g carrot, finely grated (lightly squeezed)
2 tbsp coconut oil, melted
1 tbsp cashew nut butter, melted
1–2 tbsp orange juice
Zest of ½ orange
Spices:
1 tsp cinnamon
½ tsp mixed spice
¼ tsp ground ginger
¼ tsp sea salt
Topping
80–100g dark chocolate bar
Pinch sea salt
Method
Preheat oven to 160–170°C (fan)
Line a loaf tin or small baking tin
In a bowl, mix:
Oats
Pistachios
Pumpkin seeds
Dates
Grated carrot
Spices + salt
Add:
Melted coconut oil
Melted cashew nut butter
Orange juice
Orange zest
Mix until it sticks together when pressed
Press firmly into the tin
Bake for 18–22 minutes until set and lightly golden
Remove from oven, add chocolate
Return for 1–2 minutes to melt
Spread chocolate, sprinkle sea salt
Chill for 1–2 hours until firm
Slice into bars
Storage - Freezes well in slices
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