Healthy Carrot Cake Bars

A no bake carrot cake bar square with frosting, next to a fresh carrot and other bars.

This no bake carrot dessert is a gluten free treat with a lightened up cream cheese frosting that's low in added sugar! It's a great option to store in the fridge or freezer or even serve for Easter, Mother's Day, and other springtime events.

Course Dessert, Snack

Cuisine American

Prep Time 30

Freezing time 1

Total Time 1 30

Servings bars

Calories 187kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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 8x8 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!
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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.

Nutrition