Carrot Cake Bars

Carrot Cake Bars

8 servings
These carrot cake bars are a delicious spring dessert, perfect for Easter, Mother's Day, or an everyday treat. They're vegan, gluten-free, and entirely no-bake. They set up in the freezer, so make sure to prep them at least 8 hours before you plan to serve them so that they have time to freeze.

Ingredients

  • soft Medjool dates

    pitted

    12
  • carrots
    1 ½ c
  • coconut
    1 c
  • walnuts
    1 c
  • cinnamon
    1 tsp
  • nutmeg
    ½ tsp
  • Heaping ¼ teaspoon sea salt
  • raw cashews
    1 ½ c
  • full-fat coconut milk
    ½ c
  • maple syrup
    ¼ c
  • fresh lemon juice
    1 tbsp
  • vanilla extract
    1 tsp
  • sea salt
    ¼ tsp

Directions

  1. 1

    Line a 9×5-inch loaf pan with parchment paper.

  2. 2

    Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5 to 10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched.

  3. 3

    Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.

  4. 4

    Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.

  5. 5

    Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving.

Carrot Cake Bars

Carrot Cake Bars

30 min8 servings453 cal

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About this Recipe

Delightful No-Bake Carrot Cake Bars: Your New Favorite Spring Dessert!

Get ready to discover the easiest, most delicious way to enjoy the classic flavors of carrot cake, without ever turning on your oven! These no-bake carrot cake bars are a true revelation – not only are they incredibly simple to make, but they're also entirely vegan and gluten-free, making them a perfect treat for everyone. Forget the fuss of baking; these healthy, wholesome bars set beautifully in the freezer, delivering a creamy, spiced, and satisfying dessert that's bursting with flavor.

Perfect for special occasions like Easter, Mother's Day, or simply as a delightful everyday indulgence, these vegan carrot cake bars combine the natural sweetness of Medjool dates and fresh carrots with the satisfying crunch of walnuts and shredded coconut for the base. The aromatic blend of cinnamon and nutmeg instantly evokes that comforting carrot cake essence.

But the magic doesn't stop there! These bars are crowned with a luscious, creamy "frosting" made from raw cashews, coconut milk, and a hint of maple syrup and lemon, creating a decadent finish that perfectly complements the spiced base. Because they're completely no-bake, the prep work is minimal – just blend, press, and chill! Remember to plan ahead, as these delicious treats need at least 8 hours in the freezer to firm up to perfection, transforming into perfectly sliceable gluten-free carrot cake bars ready to impress. Serve them chilled for a refreshing twist on a beloved classic!

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