Why I Love This Recipe
I adore this recipe because it’s simple, nutritious, and incredibly satisfying. The natural sweetness from dates and carrots, combined with warm spices and a creamy cashew frosting, creates a dessert that’s both wholesome and indulgent. Plus, it’s vegan, gluten-free, and requires no baking, making it accessible and convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ cups grated carrots
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1 cup pitted Medjool dates
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1 cup almond flour
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½ cup rolled oats
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1 scoop vanilla or unflavored protein powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger powder
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¼ teaspoon salt
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¼ cup shredded coconut
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¼ cup chopped walnuts or pecans
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
For the Cashew Frosting:
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¾ cup raw cashews (soaked in hot water for 15 minutes)
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⅓ cup coconut cream (solid part from a can of coconut milk)
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1 ½–2 tablespoons fresh lemon juice
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3 tablespoons maple syrup or honey
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1 teaspoon vanilla extract
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Pinch of sea salt
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1 tablespoon melted coconut oil
Directions
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I start by lining a loaf pan with parchment paper and setting it aside.
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In a food processor, I pulse the oats and nuts until they break down slightly.
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I add the grated carrots, dates, almond flour, protein powder, spices, salt, shredded coconut, chopped nuts, maple syrup, and vanilla extract to the processor. I blend until a sticky dough forms.
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I press the dough evenly into the prepared pan and place it in the freezer while I prepare the frosting.
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For the frosting, I combine the soaked cashews, coconut cream, lemon juice, maple syrup, vanilla extract, sea salt, and melted coconut oil in a high-powered blender. I blend until smooth and creamy.
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I spread the frosting over the chilled carrot cake base and return it to the freezer for at least 2 hours to set.
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Once firm, I slice the cake into bars and enjoy.
Servings and Timing
This recipe yields approximately 8 bars. Preparation time is about 15 minutes, with a freezing time of at least 2 hours, totaling around 2 hours and 15 minutes before it’s ready to serve.
Variations
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Add-ins: I sometimes fold in raisins or chopped dried pineapple for extra sweetness and texture.
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Spice it up: A pinch of cardamom or allspice can add a unique flavor twist.
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Nut-free: I substitute sunflower seeds for nuts and use oat flour instead of almond flour for a nut-free version.
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Chocolate drizzle: A drizzle of melted dark chocolate on top adds a decadent touch.
Storage and Reheating
I store the bars in an airtight container in the freezer, where they keep well for up to 3 months. When I’m ready to enjoy one, I let it sit at room temperature for about 10 minutes to soften slightly. I avoid storing them in the refrigerator, as they can become too soft.
FAQs
Can I make this recipe without a food processor?
Yes, I can finely chop the ingredients by hand or use a blender, though the texture may be slightly different.
What can I use instead of coconut cream in the frosting?
I can use full-fat Greek yogurt or a dairy-free yogurt alternative for a similar creamy texture.
Is there a substitute for protein powder?
I can omit the protein powder or replace it with additional almond flour or oat flour.
Can I make this recipe nut-free?
Yes, by using sunflower seeds instead of nuts and oat flour in place of almond flour, I can create a nut-free version.
How long do these bars last in the freezer?
They can be stored in the freezer for up to 3 months. I let them thaw for about 10 minutes at room temperature before enjoying.
Conclusion
This no bake carrot cake is a wholesome and delicious treat that satisfies my sweet tooth without the need for baking. Its combination of natural ingredients and rich flavors makes it a favorite in my recipe collection. Whether I’m serving it to guests or enjoying a slice myself, it’s always a hit.
Print
No Bake Carrot Cake
- Total Time: 2 hours 15 minutes
- Yield: 8 bars
- Diet: Vegan
Description
These wholesome, no-bake bars are packed with grated carrots, dates, warm spices, and a creamy cashew frosting — a vegan, gluten-free twist on classic carrot cake.
Ingredients
For the cake base:
1 ½ cups grated carrots
1 cup pitted Medjool dates
1 cup almond flour
½ cup rolled oats
1 scoop vanilla or unflavored protein powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger powder
¼ teaspoon salt
¼ cup shredded coconut
¼ cup chopped walnuts or pecans
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the cashew frosting:
¾ cup raw cashews (soaked in hot water for 15 minutes)
⅓ cup coconut cream (solid part from a can of coconut milk)
1 ½–2 tablespoons fresh lemon juice
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Pinch of sea salt
1 tablespoon melted coconut oil
Instructions
Line a loaf pan with parchment paper and set aside.
In a food processor, pulse the oats and nuts until coarsely ground.
Add grated carrots, dates, almond flour, protein powder, spices, salt, shredded coconut, maple syrup, and vanilla extract. Blend into a sticky dough.
Press the mixture into the prepared pan and place it in the freezer.
For the frosting, blend soaked cashews, coconut cream, lemon juice, maple syrup, vanilla, salt, and melted coconut oil until smooth.
Spread the frosting over the chilled base.
Freeze for at least 2 hours. Slice into bars once set and serve.
Notes
For a nut-free version, use sunflower seeds and oat flour.
Add raisins or dried pineapple for extra sweetness.
A drizzle of melted dark chocolate adds a rich twist.
Let bars thaw at room temp for 10 minutes before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern American / Plant-Based Fusion
