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Carrot Cake Bars

Without flour or refined sugar, these guilt-free treats will satisfy your sweet cravings anytime.
Author: Whole Shenanigans
Prep: 25 minutes
Total: 25 minutes
Servings: 6 bars

Ingredients

Base

  • 1 cup unsalted walnuts
  • 2 medium carrots
  • 1 cup Medjool dates, pitted (~8 dates)
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Icing

  • 1 1/2 cups unroasted, unsalted cashews
  • 3 Medjool dates, pitted
  • 1/4 cup maple syrup
  • 1/2 lemon, juiced (~1 Tbsp)
  • 1/2 cup water/milk/yogurt*
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Place all base ingredients in a food processor and blend until the mixture moistens and clumps into a ball. Remove and set aside.
  • Blend all icing ingredients in a food processor or high-speed blender until creamy.
  • Pack the base into an 8×4-inch (20×10 cm) loaf pan or similarly sized container. You may line the pan with parchment paper for easier removal later.
  • Spread the icing in an even layer on top.
  • Refrigerate for one hour to firm up.
  • Cut into bars or bite-sized chunks. 
  • These are delicious, both refrigerated and frozen.

Video

Notes

-*I generally use Greek yogurt. Feel free to use plant or animal milk, regular yogurt, or even plain water. All yield a delicious icing.

Nutrition

Calories: 467kcal | Carbohydrates: 53g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 320mg | Potassium: 693mg | Fiber: 6g | Sugar: 37g | Vitamin A: 3478IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 3mg

Nutrition values are approximate and may vary.

Course: Dessert
Keyword: carrot cake
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