No-Bake Carrot Cake Bars are a delicious spring dessert! A layer of creamy, tangy frosting sits atop a base of warm, seasoned carrots and dates.
I’ll be making carrot cake bars all spring! I don’t know about you, but I always want carrot cake in the spring. The combination of warm spices, sweet carrots, and tangy cream cheese frosting feels like the perfect dessert as the days get warmer and longer. I don’t plan on making full-blown layer cakes on a regular basis, but… What about these carrot cake bars? I always try to keep a stash. 🙂
Why You’ll Love These Carrot Cake Bars
- It’s full of classic carrot cake flavor. It starts with a layer of spicy carrots and dates, then tops with a tangy cashew nut “frosting.” Fresh lemon juice adds the perfect tang to the frosting layer. You won’t miss a single slice of cream cheese either!
- They don’t bake. This bar is installed in the freezer.
- Made with simple whole food ingredients. Things like fresh carrots, dates, nuts, and maple syrup. It’s vegan and gluten-free!
I first published this recipe in my third cookbook. Simple, good food. Before the book came out, I shared a recipe video on social media, and it went completely word of mouth. Since it’s gone viral again a few times, I figured this bar had a home on the blog. It later received over 5 million views. If you haven’t tried it yet, I hope you love it as much as I do!
Carrot Cake Bar Ingredients
You won’t find standard baking ingredients like all-purpose flour, eggs, baking powder, or brown sugar in this recipe. Since there is no baking, all you need are these simple ingredients:
- carrots, of course! When I make my regular carrot cake recipe, I grate the carrots on a grater. However, since the base for these bars comes in a food processor, you can roughly chop them. No need to peel!
- Medjool Date – Add sweetness to the carrot layer and bind it together. If your dates haven’t softened, soak them in warm water for 5 minutes before using them in a recipe.
- Walnuts and Coconuts – Classic carrot cake ingredients add a nutty and chewy texture to the carrot base.
- Cinnamon powder and nutmeg – Adds a warm and spicy flavor to the carrot layer. Other warm spices like ginger or cardamom are also great here.
- Raw cashews and coconut milk – Mixed together to create a creamy vegetable “frosting.”
- maple syrup – Sweetens the frosting layer.
- fresh lemon juice – For that tangy cream cheese flavor.
- vanilla extract – Adds a warm depth of flavor to the frosting.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
How to Make Carrot Cake Bars
There are three main steps to the carrot cake bar recipe.
1. Make a carrot layer. Place the dates, carrots, walnuts, coconut, spices, and salt in a food processor. Process the mixture until it holds together when pinched, then press it into the bottom of the parchment-lined loaf pan.
2. Make the cashew nut layer. Mix cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt until smooth and creamy. Pour over the carrot layer.
- tip: If you’re not using a high-speed blender, soak the cashews for at least 6 hours or overnight to help them blend more easily.
3. Freeze until hardened.8 hours or overnight. Finally, slice and serve!
- tip: If the bars are too hard to cut right away, let them sit at room temperature for 10 minutes to soften.
That’s it!
storage tips
Store leftover bars in an airtight container in the freezer for up to 3 months. I love having them on hand for a quick afternoon snack!
More Carrot Recipes to Try
If you love no-bake carrot cake bars, try one of these delicious carrot treats.
carrot cake bars
serve 8
These carrot cake bars are a delicious spring dessert perfect for Easter, Mother’s Day, or as an everyday snack. They are vegan, gluten-free and no baking at all. It will keep in the freezer, so prepare it at least 8 hours before serving to give it time to freeze.
carrot layer
- 12 Soft Medjool Date, dented
- 1½ cup chopped carrots
- 1 cup shredded coconut
- 1 cup walnut
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
Prevent your screen from going dark
Line a 9×5 inch loaf pan with parchment paper.
Make the carrot layer: If the dates aren’t soft, soak them in a small bowl of warm water for 5 to 10 minutes. Pat dry before use. Add dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to food processor. Pulse until the mixture sticks together when pinched.
Make the cashew frosting layer: In a high-speed blender, combine cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.
Press carrot mixture firmly into prepared pan. Spread cashew mixture evenly over top.
Freeze for 8 hours or overnight. Cut into bars. If it is too hard, leave it at room temperature for about 10 minutes before eating.
*If you are not using a high-speed blender, soak the cashews for at least 4 hours or overnight before blending. You may need to blend longer to achieve a smooth and creamy texture.
