No Bake Vegan Carrot Cake Bars taste like a sweet and chewy decadent dessert made with healthy ingredients.
I like that this recipe has no refined sugar added to it.
No Bake Vegan Carrot Cake Bars
This is a simple recipe that is made with carrots.
These vegan carrot cake bars also have a tasty frosting layer.
Did you try my Vegan Carrot Cake Sandwich Cookies?
Those cookies are so delicious! They are a sandwich made with carrot cookies with a vegan creamy center!
The frosting on these carrot cake bars is made with Coconut milk that is full-fat. You can find Coconut milk full-fat here.
These carrot cake bars are somewhat surprisingly delicious.
They are moist and flavorful kind of like a creamy carrot flavored fudge.
Vegan carrot cake really do taste like regular oven baked carrot cake bars. The cashew frosting layer of these bars is creamy and complements the carrot layer well.
These carrot cake bars really do have options for serving.
While these carrot cake bars are great as a dessert or a snack, they can also be served for breakfast.
Serve these bars with a cup of coffee or tea. Another option is to serve these bars with a glass of vegan milk such as almond milk.
Tips for making vegan carrot cake bars.
Raw cashews are used to make the frosting. These cashews will need to be softened to make a creamy texture. To do so, you can soak the cashews in water overnight.
Here are some more great tips for you.
- It is important that you use dates that are soft to make the cake layer of this recipe. If your dates seem dry then of can soak them in hot water for ten minutes and then drain them to soften up.
- Since this is a vegan no bake recipe almond flour is used. It is best to stick to another nut flour rather than coconut or all purpose flour as an alternative.
- It is a good idea to first shred the carrots before you start making the recipe. The carrots will need to drain a bit to prevent them from adding too much water to the mixtuer.
How to make carrot cake bars even better.
These carrot cake bars are great just the way they are.
However, you can make yours even better.
Try one of these ideas.
- Instead of dates, you can use figs or apricots, or even a combination.
- Use another nut such as pecans in addition to or instead of the walnuts.
- Stir in some raisins or top the bars with raisins.
How to store vegan bars.
These bars should be stored in an airtight container and refrigerated. They should keep for about five days if properly stored.
By the way, while you are here you may also be interested in these ideas.
- Vegan Marble Cake with Orange
- Easy Vegan Mug Brownie
- Vegan Chocolate Granola Bars
- Maple Roasted Carrots
- Vegan Applesauce Muffins
- Easy Chocolate Chip Hummus
- Vegan Sweet Potato Chocolate Truffles
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About this no bake carrot cake bar recipe.
This is a two layer bar recipe. The bottom layer of these bars is made with carrots and the top layer is a creamy frosting.
The creamy frosting is made with softened cashews.
To soften the cashews you can soak them in water overnight and then drain them. Another option is to soak them for 20 minutes in hot water.
Ingredients needed to make vegan carrot cake bars.
- Pitted Dates. The dates add flavor and structure while helping to bind the ingredients.
- Shredded Carrots. The carrots add color, flavor, and moisture along with some nutrients to this recipe.
- Walnuts. These add a crunchy element.
- Shredded Coconut. Adding to the texture and the flavor.
- Almond Flour. Almond flour adds flavor and structure along with a bit of protein.
- Seasonings for flavor including cinnamon, ginger, and nutmeg.
- For the frosting layer you will need raw cashews that are softened, coconut milk, vegetable oil, maple syrup, and lemon jucie.
How to make No Bake Vegan Carrot Cake Bars.
- Prepare for this recipe by making sure that your cashews and dates are properly softened. Also, prep a square baking dish with parchment paper that hangs over the sides of the dish.
- To make the base layer, in a food processor, combine together the walnuts, shredded coconut, almond flour, cinnamon, ginger, and nutmeg. Process until well combined.
- Once the mixture is combined, add the dates to the food processor and pulse until the mixture looks like a dough. Then, add the carrots and pulse the ingredients a few times to get the carrots slightly worked into the dough.
- Transfer the ingredients to the prepare squared baking dish, evenly pressing everything into place. Refrigerate the bars until set, about 15 minutes.
- To make the frosting layer, combine together the softened cashews, coconut milk, maple syrup, lemon juice, and vegetable oil in a clean food processor or strong blender. Mix until smooth and creamy (this can take five to six minutes).
- Evenly spread the frosting over the bars and return the bars to your refrigerator to fully set for at least five hours.
- Top with walnuts and serve the bars.
Expert Tip 👉Allow the shredded carrots and for the softened cashews and dates to drain. While a bit of water may add a bit of moisture, too much water can throw off the other ingredients such as the almond flour.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
No Bake Vegan Carrot Cake Bars
Ingredients
- 1 ½ cups Dates
- 1 cup Carrots
- 1 ½ cup Walnuts
- ½ cup Shredded Coconut
- ¼ cup Almond flour
- 1 tsp Cinnamon
- 1 tsp Ginger
- ¼ tsp Nutmeg
- 1 cup Cashews
- ¾ cup Vegetable Oil
- 3 tbsp Maple Syrup
- 2 tbsp Lemon Juice
Instructions
- To make the base layer, in a food processor, combine together the walnuts, shredded coconut, almond flour, cinnamon, ginger, and nutmeg. Process until well combined.
- Once the mixture is combined, add the dates to the food processor and pulse until the mixture looks like a dough. Then, add the carrots and pulse the ingredients a few times to get the carrots slightly worked into the dough.
- Transfer the ingredients to the prepare squared baking dish, evenly pressing everything into place. Refrigerate the bars until set, about 15 minutes.
- To make the frosting layer, combine together the softened cashews, coconut milk, maple syrup, lemon juice, and vegetable oil in a clean food processor or strong blender.
- Mix until smooth and creamy (this can take five to six minutes). Evenly spread the frosting over the bars and return the bars to your refrigerator to fully set for at least five hours.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Quick steps for making vegan carrot cake bars.
- Prepare.
Soften the dates and cashews if needed.
Prepare a square baking dish with parchment paper. - Make the base.
Combine the base layer ingredients, except for the dates and carrots, in a food processor and process until combined. Pulse in the dates until the ingredients are dough-like. Then stir in the carrots. Transfer to the prepped pan and refrigerate to set.
- Make the frosting.
Combine the frosting ingredients until creamy. Then frost the bars and refrigerate to set.
