These no bake carrot cake bars start with a chewy carrot cake base, layered with the creamiest cashew frosting and are topped with crunchy walnuts. They're the perfect healthy dessert to have on hand for when you're craving something sweet.
These no-bake carrot cake bars are a great healthier version of classic carrot cake that are also incredibly delicious. They're perfect for healthy snacks, a decadent dessert or even a breakfast treat! Enjoy the delicious flavors of cozy carrot cake without the hassle and time of baking. Plus they're completely vegan and gluten free to suit a variety of dietary preferences.
If you love this, then you need to check out my other cheesecake bars and recipes such as No Bake Blueberry Cheesecake, No Bake Cheesecake Brownies and Vegan Cheesecake Cookie Dough Bars.
Why Raw Carrot Cake?
No-bake desserts are not only simple to make but also retain more nutrients than their baked counterparts. By using unprocessed, wholesome ingredients, you can enjoy a delicious treat that’s high in vitamins, minerals, and healthy fats.
The carrots are the star of this recipe, providing a variety of health benefits, including vitamin A and antioxidants. These no bake bars also eliminate the time and hassle of baking, and are so simple to prepare!
Ingredients In Raw Carrot Cake Bars
Base:
- Walnuts - raw, unsalted walnuts work best for this carrot cake base
- Shredded coconut - be sure to use unsweetened coconut to avoid added sugar
- Fresh carrots - you can also use thin pre-shredded carrots
- Raisins - provide a healthy natural sweetness and chewy texture
- Cinnamon - adds a delicious warming spice
- Almond flour - to keep the base light and chewy
- Dates - gooey medjool dates work best for this recipe
- Salt
Topping:
- Raw cashews - soak in warm water overnight or in hot water for 2 hours
- Coconut milk - be sure to use thick, full fat coconut milk
- Maple syrup - I use 100% pure maple syrup to keep this dessert refined sugar free
- Coconut oil (melted)
- Vanilla extract
See recipe card for quantities.
Instructions
- For base, add all ingredients to a food processor except raisins and carrots. Blend until mixture is crumbly and starts to form a dough.
- Add in raisins and carrots and pulse to break down.
- Firmly press mixture into a loaf pan lined with parchment paper. Place in the fridge to set.
- For frosting: Blend together all ingredients in a food processor until smooth and creamy. Pour over top of carrot cake - you can use a rubber spatula to smooth into an even layer if desired. Then place the entire pan in the freezer for 2 hours to set.
- Once set, slice into squares and enjoy!
Substitutions
- Maple syrup - feel free to substitute honey in a 1:1 ratio if preferred. You can also use any sticky liquid sweetener.
- Walnuts - pecans can be used if preferred. Both variations provide healthy fats and a delightful crunch
- Full fat coconut milk - use the top, creamy part of your canned coconut milk. Coconut cream can also be used for an even thicker frosting layer
- Coconut Oil - you can use either refined or unrefined coconut oil
- Cinnamon - you can substitute with a mixture of nutmeg and ginger if desired, or even make your own combination of warming spices
- Carrots - you can grate your own fresh carrots or buy thin pre-shredded carrots
Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Food processor or High Speed Blender
- Box Grater
- Sharp Cutting Knife
How To Store No Bake Carrot Cake Bars
To store, place bars in an airtight container and store in the fridge for up to one week. These healthy carrot cake bars also freeze well! They will keep fresh in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature for 15 minutes.
3 Top Tips for Success
- Soak cashews in overnight or in hot water for 2 hours. Be sure not to skip this step as this is what gives us the creamy carrot cake frosting we all love!
- Allow bars to fully set before slicing and serving. This ensures that the layers hold together nicely and gives time for the frosting to firm up.
- Press your carrot cake mixture firmly into your baking pan to ensure a lovely even layer.
FAQs
What does no-bake carrot cake taste like?
This raw carrot cake tastes like a lighter, more refreshing version of traditional carrot cake. It has a chewy carrot cake base at the bottom and is layered with a blended cashew frosting. The cinnamon and warm spices give these bars that classic carrot cake flavor, while the walnuts add a delicious crunch factor on top.
How long do these bars take to set?
I recommend placing your carrot cake in the freezer for at least to hours to set before slicing into bars.
Can I customize this carrot cake recipe?
Definitely! Feel free to make these bars your own with your favourite carrot cake mix-in's. Some great mix-in variations include unsweetened shredded coconut, peanut butter or even a drizzle of white chocolate on top.
Related
📖 Recipe
Healthy No Bake Carrot Cake Bars (Vegan, Gluten-Free)
Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Food Processor or High Speed Blender
- Box Grater
- Sharp Cutting Knife
Ingredients
Base:
- 1 c walnuts
- ½ c shredded coconut
- 1 c shredded carrots
- ½ c raisins
- ½ teaspoon cinnamon
- ⅓ c almond flour
- 1 c dates
- Pinch salt
Frosting:
- 1 c raw cashews (soaked overnight or in hot water for 2 hours)
- ½ c full fat coconut milk
- 3 tablespoon maple syrup
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- For base, add all ingredients to a food processor except raisins and carrots. Blend until mixture is crumbly and starts to form a dough.
- Add in raisins and carrots and pulse to break down.
- Firmly press mixture into a loaf pan lined with parchment paper. Place in the fridge to set.
- For frosting: Blend together all ingredients in a food processor until smooth and creamy. Pour over top of carrot cake layer and place entire pan in the freezer for 2 hours to set.
- Once set, slice into squares and enjoy!
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