Looking for an easy, healthy, and oven-free dessert to celebrate spring? This No-Bake Freezer Carrot Cake Bars recipe is the perfect way to use your Larder & Vine Ceramic Bakeware Set —without ever turning on the oven.
Spring is the ideal season for no-bake recipes. With warmer days, blooming flowers, and a to-do list full of spring cleaning, gardening, or hosting Easter get-togethers, having a simple, make-ahead treat ready in the freezer is a must. These bars are quick to make, packed with nourishing ingredients, and offer all the cozy carrot cake flavor you love—minus the baking.
This better-for-you dessert recipe was developed by the talented Heather of @fitmamarealfood , and features wholesome ingredients like nuts, dates, shredded carrots, coconut, and warm spices, all topped with a luscious vegan cream cheese frosting. Whether you’re looking for a gluten-free Easter treat or just something to keep on hand for snacking, these freezer bars are a crowd-pleasing option.
✨ Bonus: The nonstick ceramic surface of our bakeware makes it incredibly easy to press in and remove these bars once frozen—no parchment needed and no sticking.
Discover more of Heather’s nourishing and family-friendly recipes on her blog or follow her on Instagram to stay inspired on your wellness and kitchen journey!
Why use our Larder & Vine Ceramic Loaf Pan?
When you decide to bake with our ceramic muffin tins, it comes equipped with a total of 8 pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
2 baking sheets
2 muffin tins
1 round pan
1 loaf pan
1 square pan
1 deep roasting pan.
Healthy baking is number 1 on our priority list here at Larder & Vine so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
10 minutes
3 hours
12
Dessert
Recipe Ingredients
- 1 cup dates
- 1½ cups raw almonds
- ¾ cup shredded carrots
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- 1 cup raw cashews (soaked for at least 1 hour)
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons coconut cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Recipe Directions
1. Line a loaf pan with parchment paper.
2. Add the dates to a food processor and pulse until the dates are broken into a smooth mixture like a date puree.
3. Add the almonds, shredded coconut, coconut oil, vanilla, cinnamon, sea salt, clove, and ginger. Pulse until everything is evenly combined and a sticky mixture. Scrape down the sides with a silicone spatula a couple of times as you pulse the mixture.
4. Press the carrot cake batter into the prepared loaf pan and place it in the freezer while you make the cashew frosting.
5. To make the cashew frosting, drain the water from the cashews. Add the cashews, maple syrup, lemon juice, lemon zest, coconut cream, vanilla, and sea salt into a food processor. Blend until smooth, scraping down the slides as needed.
6. Pour the cashew frosting on top of the carrot cake base and smooth it out. If you'd like, you can add some lemon zest on the top of the bars.
7. Freeze for 3-4 hours, until the cashew frosting is set.
8. Remove from the loaf pan, slice into bars, and enjoy!
Serving Suggestions
Enjoy these Freezer Carrot Cake Bars straight from the freezer for a cool, creamy treat on warm days. Pair them with a hot cup of tea or coffee to balance their chill, and top with a sprinkle of cinnamon for an extra hint of spice!
Serve these bars slightly thawed for a softer texture that’s still refreshingly cool. Add a drizzle of honey or a dollop of whipped cream on top, and enjoy as a unique, chilled dessert for any gathering or afternoon treat.
