No-Bake Carrot Cake Bars
Wholesome spiced carrot bars with maple, nuts, and a dreamy cream cheese frosting.
Just 10 minutes of hands-on time, packed with wholesome ingredients, and topped with the dreamiest frosting. Naturally gluten-free, free from refined sugar, and packed with anti-inflammatory spices. Just blend the base, press it into a pan, and chill! Top with cream cheese—or go dairy-free with a creamy cashew alternative!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
For the Base
Shred the scrubbed carrots using a food processor grating disc or hand grater, then set aside.
- 2
Fit the food processor with the S-blade, add the walnuts, whole almonds, and pitted dates, and pulse until crumbly.
- 3
Add the shredded carrots, rolled oats, raisins, dried pineapple, maple syrup, ground cinnamon, cloves, allspice, nutmeg, and a pinch of salt. Pulse until the mixture is well combined and sticky.
The rest of this recipe
There’s 8 more ingredients and 4 more steps to go.
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Ivana Sanshia’s note
Moisture Balance: If your freshly grated carrots are extremely juicy, pat them lightly with a paper towel before adding them to the food processor so the base stays dense and chewy rather than soft.
Storage: Keep refrigerated in an airtight container for up to 5 days, or freeze the unfrosted sliced bars for up to 2 months.
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