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
runny almond butter
dairy free milk
vegan cream cheese
dried cranberries or raisins
if you love my No Bake Gingerbread Carrot Cake Bars, then check out these other recipes from the blog!
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.
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 BarsCourse: Bars, Desserts, No Bake
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
1 cup vegan cream cheese
1/3 cup organic powdered sugar
- 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.