Here's a fun and simple way to use your Larder & Vine bakeware set, without the hassle of baking: No bake freezer carrot cake bars recipe. Springtime is ideal for no-bakes recipes as you'll have more time for spring cleaning, relaxing in the sun (if it's not raining), and discovering new recipes to try at home!
This healthier version was created by the talented Heather of @fitmamarealfood and it's made with nuts, dates, carrots, coconut, and warm spices, and topped with the best vegan cream cheese frosting.
Discover more of Heather's tasty recipes on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use our Larder & Vine Ceramic Loaf Pan?
When you decide to bake with our ceramic muffin tins, it comes equipped with 7 other 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 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!
