These No Bake Carrot Cake Bars are a delicious spring dessert! A layer of creamy, tangy glaze covers the carrot and date base with warm spices.
I will be making these carrot cake bars all spring long! I don’t know about you, but I always crave carrot cake in the spring. The combination of warm spices, sweet carrots, and tangy cream cheese frosting seems like the perfect dessert as the days get warmer and longer. I’m not going to make a full layer cake on a regular basis…but these carrot cake bars? I try to have a stash on hand at all times.
Why You’ll Love These Carrot Cake Bars
- They are full of classic carrot cake flavor. They start with a spicy layer of carrot and dates that is then covered with a spicy cashew “glaze.” The fresh lemon juice adds the perfect tangy touch to the frosting layer – you won’t miss the cream cheese one bit!
- They are not baked. These bars are installed in the freezer.
- They are made with simple, whole ingredients. such as fresh carrots, dates, walnuts and maple syrup. They are totally vegan and gluten-free!
I first published this recipe in my third cookbook, Simple food to feel good. I shared a video of the recipe on social media before the book came out and it went totally viral. It has since gone viral several times, so I thought (over 5 million views later) these bars had earned a spot on the blog. If you haven’t tried them yet, I hope you like them as much as I do!
Carrot Cake Bars Ingredients
You won’t find standard baking ingredients like all-purpose flour, eggs, baking powder, and brown sugar in this recipe. Since it doesn’t need an oven, you only need these simple ingredients:
- carrots, of course! I grate the carrots on a box grater when I make my usual carrot cake recipe. But since the base of these bars comes together in a food processor, you can roughly chop them. No need to peel!
- medjool dates – They add sweetness to the carrot layer and bind it together. If the dates are not soft, soak them in warm water for 5 minutes before using them in the recipe.
- Nuts and coconut – These classic carrot cake ingredients add a chewy, nutty texture to the carrot base.
- Ground cinnamon and nutmeg – They add a warm, spicy flavor to the carrot layer. Other warming spices, such as ginger and cardamom, would also be great here.
- Raw cashews and coconut milk – They are mixed to create the creamy plant-based “frosting.”
- Maple syrup – Sweetens the frosting layer.
- fresh lemon juice – For that spicy cream cheese flavor.
- vanilla extract – Adds a warm depth of flavor to the frosting.
- and sea salt – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make carrot cake bars
This carrot cake bars recipe has three main steps:
1. Make the carrot layer. Blend the dates, carrots, walnuts, coconut, spices and salt in a food processor. Process until the mixture holds together when pinched, then press it into the bottom of a parchment paper-lined loaf pan.
2. Make the cashew layer. Blend cashews, coconut milk, maple syrup, lemon juice, vanilla and salt until smooth and creamy. Pour over carrot layer.
- Advice: If you’re not using a high-speed blender, soak the cashews for at least 6 hours or overnight so they blend more easily.
3. Freeze until set8 hours or all night. Finally, cut and serve!
- Advice: If the bars are too firm to cut right away, let them sit at room temperature for 10 minutes to soften.
That’s all!
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 treat!
More carrot recipes to try
If you love these no-bake carrot cake bars, try one of these delicious carrot treats next:
Carrot Cake Bars
serves 8
These carrot cake bars are a delicious spring dessert, perfect for Easter, Mother’s Day, or an everyday treat. They are vegan, gluten-free and completely no-bake. They store in the freezer, so be sure to prepare them at least 8 hours before serving so they have time to freeze.
carrot layer
- 12 Soft Medjool Dates, boned
- 1½ mugs chopped carrots
- 1 cup grated coconut
- 1 cup walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Add ¼ teaspoon sea salt
Prevent your screen from going dark
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Line a 9×5-inch loaf pan with parchment paper.
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Make the carrot layer: If the dates are not soft, soak them in a small bowl of warm water for 5 to 10 minutes. Dry before use. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg and salt to a food processor. Pulse until mixture sticks when pinched.
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Make the cashew glaze layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.
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Firmly press carrot mixture into prepared pan. Spread cashew mixture evenly on top.
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Freeze for 8 hours or overnight. Cut into bars. If it’s too firm, let it sit at room temperature for about 10 minutes before serving.
*If 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, creamy texture.
