Description
These no-bake Carrot Cake Bars are a wholesome and delicious spring dessert perfect for Easter, Mother’s Day, or a simple everyday treat. Made with naturally sweet dates, fresh carrots, and crunchy walnuts, and topped with a smooth cashew coconut frosting, these bars are vegan, gluten-free, and require no baking. They need to be frozen for at least 8 hours to set properly, making them a refreshing and easy-to-make treat.
Ingredients
Carrot Layer
- 12 soft Medjool dates, pitted
- 1½ cups chopped carrots
- 1 cup shredded coconut
- 1 cup walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
Cashew Frosting Layer
- 1½ cups raw cashews*
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prepare the pan: Line a 9×5-inch loaf pan with parchment paper to prevent sticking and for easy removal of the bars later.
- Make the carrot layer: Soak the dates in warm water for 5 to 10 minutes if they are not soft, then pat dry. In a food processor, combine the dates, chopped carrots, shredded coconut, walnuts, cinnamon, nutmeg, and sea salt. Pulse until the mixture sticks together when pressed between fingers, forming a cohesive base.
- Prepare the cashew frosting: In a high-speed blender, combine raw cashews, full-fat coconut milk, maple syrup, fresh lemon juice, vanilla extract, and sea salt. Blend until the mixture is smooth, creamy, and spreadable.
- Assemble the bars: Firmly press the carrot mixture evenly into the bottom of the prepared loaf pan. Spread the cashew frosting layer evenly on top of the carrot base.
- Freeze to set: Place the loaf pan in the freezer for at least 8 hours or overnight to allow the bars to firm up completely.
- Serve: Remove the bars from the freezer and slice into 8 bars. If the bars are too firm, let them sit at room temperature for about 10 minutes before serving for easier slicing and eating.
Notes
- Soak cashews for at least 4 hours or overnight for a smoother frosting if your blender is not very powerful.
- Use soft Medjool dates for best natural sweetness and binding. If your dates are dry, soaking is essential.
- Store leftover bars in the freezer to maintain firmness and freshness.
- These bars are best enjoyed cold or slightly softened, not at room temperature for long periods.
- You can substitute walnuts with pecans or almonds if preferred.
