No Bake Carrot Cake Bars

My carrot cake bars are chewy, lightly spiced, and enveloped in a tangy cream cheese frosting. It’s a no-bake recipe that’s easy to make ahead!

Need more no-bake bar recipes? Try my banana blondies, pumpkin bars, or peanut butter bars next. 

Whenever I happen to have extra carrots in my fridge, I use them to make carrot cake desserts. They are, after all, the superior vegetable for baking. 

For this recipe, I combine the natural sweetness of carrots with pumpkin puree, cinnamon, nut butter, and a dash of coconut flour to give them a cakey bite. When coupled with a layer of cream cheese frosting, you have a dessert that rivals any carrot cake (yes, even mine!). 

Why I love this recipe

• Deceptively healthy. These bars are filled with vegetables, nut butter, and minimal added sugar, yet they taste quite indulgent. 
• Easy to make ahead. These bars taste as good (if not better) the following day, so feel free to make them the night before. 
• Naturally gluten-free. Because there are no grains or flour…or eggs for that matter. 
• The frosting is optional. These bars will taste just as decadent with or without the frosting. 

Ingredients needed

• Coconut flour. My preferred flour for no-baked treats as it gives the bars a chewy bite and absorbs moisture the best of any no-bake flour. 
• Salt. To enhance the bar batter. 
• Spices. I kept it simple and used cinnamon, but you could add nutmeg or ground ginger if you prefer.
• Sugar. I used granulated white sugar, but light brown sugar or sugar-free sweeteners both work. 
• Pumpkin puree. Look for puree, not “pumpkin pie filling,” as the latter will have sugar and spices mixed in. Better yet, make your own!
• Grated carrots. They don’t need to be peeled, but you can if you want. Make sure they’re finely grated and not chopped since they won’t soften in the oven. 
• Maple syrup. For sweetness and to bind the ingredients. 
• Almond butter. Adds richness and thickens the bars. Use a drippy, unsweetened brand or make my homemade almond butter. Alternatively, any nut butter can be substituted. 
• Vanilla extract. A must for carrot cake. 
• Milk. I used unsweetened almond milk, but any milk works. 

For the frosting:

• Cream cheese. I prefer using full-fat cream cheese, as the texture of low-fat cream cheese won’t quite cut it. 
• Cinnamon. For extra flavor. 
• Sugar. I used white sugar, but you could also use powdered sugar. 

How to make carrot cake bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line the baking dish with parchment paper. 

Step 2- Mix. Combine the dry ingredients in a medium bowl. Fold in the pumpkin, shredded carrots, and vanilla. 

Step 3- Add the nut butter. Microwave the almond butter and maple syrup until smooth. Add it to the bowl and whisk to combine. 

Step 4- Add milk (optional). Add milk, one splash at a time, until the batter reaches your desired consistency. 

Step 5- Chill. Transfer the batter mixture to the pan and press into place. Refrigerate the bars for about 35-40 minutes. 

Step 6- Add frosting. Combine the frosting ingredients until thick, then spread it evenly over the bars. Refrigerate briefly before slicing. 

Arman’s recipe tips

• Save time. Use a food processor to grate the carrots and an electric mixer to mix the cream cheese frosting. Don’t use the mixer for the bar batter–I tried it, and it was way too thick. 
• Prefer thicker bars? Use a loaf pan instead of a square baking dish. If you go this route, I suggest layering the bars. Add half of the batter to the pan, followed by dollops of frosting, then top with the remaining carrot cake batter. 
• Add mix-ins. Like chopped walnuts, raisins, or white chocolate chips. 

Storage instructions

To store: Leftover carrot bars can be stored in an airtight container in the fridge for up to 1 week. 

To freeze: Wrap the bars in plastic wrap, store them in a freezer-safe container, and freeze them for up to 3 months. Let them thaw overnight in the fridge. 

Frequently asked questions

More recipes for carrot cake lovers

• Carrot cake protein balls
• Carrot cake protein bars
• Healthy carrot cake

No Bake Carrot Cake Bars

5 from 529 votes

My carrot cake bars are chewy, lightly spiced, and enveloped in a tangy cream cheese frosting. It’s a no-bake recipe that’s easy to make ahead!

Servings: 12 servings

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups coconut flour
• ▢ 1 teaspoon sea salt
• ▢ 1 tablespoon Cinnamon
• ▢ 1/4 cup sugar or sugar substitute
• ▢ 1/4 cup pumpkin puree
• ▢ 1/4 medium carrots grated
• ▢ 1/4 cup maple syrup
• ▢ 1/2 cup almond butter can sub for any nut or seed butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup milk

For the cream cheese frosting

• ▢ 8 ounces cream cheese softened
• ▢ 1 teaspoon cinnamon
• ▢ 2 tablespoon sugar

Instructions 

• Line a 8 x 8 baking dish or loaf pan with parchment paper and set aside- For thicker bars, use a loaf pan.
• In a large mixing bowl, combine flour, cinnamon, sea salt, sugar, and mix well. Add in the pumpkin puree and shredded carrots.
• In a microwave-safe bowl or stovetop, melt your almond butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
• For a more soft and fudgy carrot cake bar, add milk until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to the desired thickness. Transfer to a lined baking tray and press firmly in place.
• Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
• To make the frosting, combine all ingredients and mix well until a thick frosting is formed. Cover the carrot cake bars and refrigerate for a further 10-15 minutes, for the frosting to firm up.

Notes

TO STORE: Leftover carrot bars can be stored in an airtight container in the fridge for up to 1 week. 

TO FREEZE: Wrap the bars in plastic wrap, store them in a freezer-safe container, and freeze them for up to 3 months. Let them thaw overnight in the fridge.

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 12gProtein: 10gFat: 12gSodium: 346mgPotassium: 118mgFiber: 12gVitamin A: 1059IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Course: Breakfast

Cuisine: American

Author: Arman Liew

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