loveandlemons4.6
Carrot Cake Bars
These carrot cake bars are a delicious spring dessert, perfect for Easter, Mother's Day, or an everyday treat. They're vegan, gluten-free, and entirely no-bake. They set up in the freezer, so make sure to prep them at least 8 hours before you plan to serve them so that they have time to freeze.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●blender
📝 Preparation Steps
1
Line a 9×5-inch loaf pan with parchment paper.
2
Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5 to ⏱️ 10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched.
shredded coconut1 cup½ cup full-fat coconut milkwalnuts1 cupcinnamon1 teaspoon
3
Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.
shredded coconut1 cup½ cup full-fat coconut milkfresh lemon juice1 tablespoon
4
Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.
5
Freeze for ⏱️ 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about ⏱️ 10 minutes before serving.
Nutrition Facts
calories
453 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
6 g
sugar Content
38 g
sodium Content
198 mg
protein Content
8 g
carbohydrate Content
52 g
saturated Fat Content
9 g
unsaturated Fat Content
16 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...