This no bake recipe for healthy carrot cake bars is an amazing option for a wholesome, gluten free dessert. Made with a base of oats and dates combined with carrots, walnuts, coconut, and dried pineapple, it has all of the best things about carrot cake without the need for baking! Plus, the lightened up cream cheese frosting is really the “icing on the cake.” Keep these squares in the freezer or fridge for a quick treat!
Carrot cake is the BEST springtime dessert. Judging by how all respondents unanimously answered “yes” to my recent poll on Instagram about whether or not you’re a carrot cake fan, I think you probably agree with this sentiment!
These healthy carrot cake bars are such a great way to enjoy the tastes of classic carrot cake without even turning on the oven! They’re low in added sugar and get most of their sweetness from dates and dried pineapple. Warm spices, like ginger, cinnamon, and nutmeg, add a lot of flavor too. I’m totally hooked.
They’re a great dessert or snack to keep on hand when you’re craving something sweet, but carrot oat bars are also perfect for serving on Easter, Mother’s Day, or other springtime occasions. Be sure to let me know how you enjoy them in the comments!
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Ingredients and Substitutions
- Carrots: Use whole carrots or pre-shredded ones. Since you need a food processor for this recipe, I like to use 2 whole carrots and just pulse them with the rest of the ingredients!
- Dates: Whole pitted dates work best for this recipe. I’ve made it with both Medjool and Deglet Noor dates. I believe Medjool dates work best because they are sweeter and have a better consistency for holding together the bars. If your dates are not soft, soak them in hot water first so they blend more easily.
- Dried pineapple: Healthy carrot cake bars are REALLY good with dried pineapple! Use regular dried pineapple, not freeze dried. I like to get a big bag of it at Costco…it’s so good! If you don’t have access to dried pineapple, sub raisins or more dates instead.
- Old fashioned oats: Also known as rolled oats. Use certified gluten free if you need them.
- Walnuts: Feel free to use a mix a of walnuts and pecans instead of just walnuts if desired.
- Unsweetened shredded coconut flakes: I like to use thin flakes if you can find them.
- Cinnamon, nutmeg, ginger, salt, vanilla
- Cream cheese: Use a vegan cream cheese if desired.
- Greek yogurt: Same here – use vegan Greek yogurt if you want the bars to be vegan.
- Maple syrup: Sub honey if needed.
Instructions
The full recipe card for healthy carrot cake bars is at the bottom of the post. Here’s a preview of the steps with photos and tips to guide you in the kitchen.
Pulse the carrots in the food processor until chopped.
Next, add the dates, dried pineapple, and half of the oats. Pulse until a sticky paste forms. Add the rest of the ingredients and pulse until a sticky batter forms, as shown above.
Line a square baking dish with parchment paper. Use chip clips to hold it down if needed. Transfer the batter to the dish. Press it into an even layer with your hands. Put in the freezer for an hour.
Make the cream cheese frosting in the meantime. Use a hand mixer to blend the softened cream cheese, yogurt, maple syrup, and vanilla. Remove the bars from the freezer, spread with frosting, slice, and enjoy!
Equipment
I recommend using a food processor that’s at least 11 quarts or larger, like this one I have from Cuisinart. It’s also helpful to add the ingredients to the processor in small amounts at a time to prevent the bowl from being overloaded.
Storage
Keep healthy carrot cake bars in the refrigerator in an airtight container for up to a week. Do not store them at room temperature.
You can also freeze them! After cutting the bars, put them in a single layer on a plate or tray. Store in the fridge or freezer for 30 to 60 minutes until the frosting firms up. Once the frosting is firm, wrap each one tightly with plastic wrap. Store in a freezer-safe bag, like a Stasher, or container for up to 3 months. Let the bars sit at room temp for a few minutes or in the fridge overnight before enjoying.
More No Bake Treats
Love these no bake healthy carrot cake bars? Check out these other recipes while you’re here:
- Coconut Chickpea Cookie Dough Balls
- Healthy Avocado Chocolate Truffles
- Oatmeal Date Almond Butter Bar Recipe
- Healthy Freezer S’mores Balls
- Cherry Almond Butter Energy Balls
You may also enjoy the Morning Glory Cookies with similar ingredients!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Healthy Carrot Cake Bars
Equipment
- Food processor (11 quart or bigger)
Ingredients
Carrot cake bars
- 2 large carrots - peeled and chopped into 1-inch chunks
- ¾ cup pitted Medjool dates
- ⅓ cup dried pineapple
- 1.5 cups old fashioned oats - get certified gluten free if needed
- 1.5 cups walnuts
- ½ cup unsweetened shredded coconut flakes
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Healthy cream cheese frosting
- 4 ounces cream cheese - softened
- 2 tablespoons plain Greek yogurt
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- First, assess your dates. If they seem hard and not squishy/soft to the touch, put them in a bowl and cover with hot water. Let them sit for 10 minutes to soften. Set the cream cheese out at room temperature to soften while you prepare the rest of the recipe.
- In a food processor fitted with an S-blade, pulse the carrots until chopped. Add the softened dates, dried pineapple, and half of the oats (¾ cup). Pulse until a sticky paste forms.
- Add the other ingredients: rest of the oats, walnuts, coconut, vanilla, cinnamon, nutmeg, ginger, and salt. Pulse until the batter comes together. I found it helpful to add the rest of the ingredients to the food processor in small amounts at a time so as not to overcrowd the bowl. This made it easier to process everything and prevented the blade from getting stuck. For instance, I mixed together the ingredients then put in a few tablespoons at a time, pulsed everything, and then did it again.
- Line an 8×8 square baking dish with parchment paper. Use chip clips to secure the parchment to a couple of the sides if needed to keep it down. Transfer the batter from the food processor to the lined dish. Press it down into an even layer with your fingers. Put in the freezer for an hour or until the bars harden.
- In the meantime, make the cream cheese frosting. Use a hand mixer to beat the cream cheese, Greek yogurt, maple syrup, and vanilla in a bowl until fluffy.
- When the bars are solid, take them out of freezer and lift the parchment paper with the bars out of the baking dish. Spread the frosting on top. Then, slice into 16 bars. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store in the fridge in an airtight container for up to a week.
- To freeze, slice the bars then put in a single layer on a tray or plate in the fridge or freezer for 30 to 60 minutes to firm up the frosting. Once the frosting is firm, wrap each one in plastic wrap. Transfer to a freezer bag or container. Store for up to 3 months. Thaw in the fridge overnight or on the counter for a few minutes to soften before eating.
Beth Ellis
Made this for guests and it was a hit. Loved it as carrot cake was always a favorite but was not comfortable with the ingredients.
This recipe hit the taste and texture button without the bad stuff.
Brava Lizzie!
Lizzie Streit, MS, RDN
Hi Beth, I’m so glad these bars were a hit! Thanks for making and sharing them!
Kathy Marshall
What a great idea, I love this and can’t wait to make it!!! Very inventive!!!
Lizzie Streit, MS, RDN
Thank you!! I hope you love the recipe!!