No Bake Gingerbread Carrot Cake Bars

the holidays are the absolute best and so are my new No Bake Gingerbread Carrot Cake Bars!! you MUST try these this holiday season.

the bars are made with fabulous ingredients and the flavor is incredible.

oh, and there’s no baking required so it doesn’t get any better than that, right?

the key to making these gems taste like carrot cake and gingerbread is to use the right spices with fresh carrots.

nutmeg, cloves, ginger and cinnamon are essential in this recipe and so is molasses.

molasses is a staple ingredient when it comes to gingerbread, so it’s necessary in my No Bake Gingerbread Carrot Cake Bars recipe.

while molasses adds a little bit of sweetness, the true depth of sweet flavor comes from medjool dates.

since my medjool dates were on the smaller side, i added 15 to this recipe but if you have ones that are large, 10 should work fine!

when it comes to flours, coconut flour and oat flour work incredibly well together to create the ultimate fudgy texture.

No Bake Gingerbread Carrot Cake Bars are nice and doughy but also firm and sturdy enough to pick up, which is exactly what we want.

you can store No Bake Gingerbread Carrot Cake Bars in the fridge OR the freezer and just let them thaw out before consuming.

either way, you have to store them in the fridge or freezer and not on the counter because there are fresh carrots in this recipe.

if you would like, you can add raisins or cranberries to the dough itself, but i chose to garnish the top with dried cranberries instead.

as for a frosting, you can buy some from the store or make your own! my recipe is SUPER simple.

it calls for one cup of vegan cream cheese mixed with 1/3 cup organic powdered sugar. if you go the store-bought route, i recommend simple mills or miss jones brand.


here’s everything you need to make No Bake Gingerbread Carrot Cake Bars

gluten free oat flour

coconut flour

vanilla extract

carrots

molasses

runny almond butter

cinnamon

nutmeg

ginger

ground cloves

pecans

dairy free milk

vegan cream cheese

powdered sugar

dried cranberries or raisins

if you love my No Bake Gingerbread Carrot Cake Bars, then check out these other recipes from the blog!

Vegan Cookie Dough Protein Fudge

Nourishing Vegan Autumn Granola

Cinnamon Roll White Chocolate Protein Bites

Healthy No Bake Banana Peanut Butter Chocolate Bars

Healthier Vegan and Gluten Free Cinnamon Sugar Poptart

Vegan No Bake Protein Cinnamon Rolls

Vegan Snickers Inspired Granola Bark 

Vegan Puppy Chow Cups

Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge

Date Sweetened Raw Vegan Cheesecake

Vegan No Bake Sugar Cookie Bars

No Bake Vegan Millionaire Shortbread Pie

Vegan and Gluten Free No Bake Chocolate Date Rolls

are you going to make my No Bake Gingerbread Carrot Cake Bars!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

No Bake Gingerbread Carrot Cake Bars

Recipe by MaryCourse: Bars, Desserts, No Bake
Servings

9

servings
Prep time

15

minutes

Ingredients

  • bars
  • 1 cup sliced carrots 

  • 15 small medjool dates or 10 large ones

  • 3 tbsp molasses

  • 1/3 cup runny almond butter 

  • 1/2 cup chopped pecans 

  • 1 and 1/3 cup gluten free oat flour

  • 2/3 cup coconut flour

  • 1/8 cup dairy free milk (can add a little bit more if dough is too dry)

  • 2 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • frosting
  • 1 cup vegan cream cheese

  • 1/3 cup organic powdered sugar

Directions

  • add all bar ingredients to a food processor and pulse until a thick dough forms.
  • transfer the dough to an 8 x 8 baking pan lined with parchment paper and evenly distribute.
  • place in the freezer for 30 minutes.
  • add the frosting ingredients to a food processor and combine until it’s smooth. add to the top of the bars and garnish with dried cranberries or raisins.
  • place in the freezer to set for a couple of hours and enjoy!
  • store in the fridge or freezer in an airtight container and thaw before eating.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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