No Bake Vegan Protein Carrot Cake

carrot cake lovers, let’s chat about No Bake Vegan Protein Carrot Cake!✨ THIS is a dreamy dessert if you love carrot cake as much as i do.

guess what? you don’t even have to turn on your oven!

taste & texture:

imagine biting into a chewy, grainy goodness that combines the sweetness of medjool dates, the crunchiness of walnuts, and the earthiness of baby carrots.

the blend of vanilla protein powder, oat flour, and runny almond butter is SO good and really makes that “cake” flavor.

add in the warm notes of cinnamon, nutmeg, and a dash of ground cloves, and you’ve got classic carrot cake flavors without having to bake a cake.

the texture? think thick, fudgy, doughy, and slightly grainy, with the surprise crunch of carrot pieces and chewy raisins.

it’s a really satisfying mix that keeps you coming back for more.

process:

creating these bars is easy easy, promise!

simply toss all your ingredients into a food processor – protein powder, oat flour, almond butter, dairy-free milk, walnuts, dates, spices, and baby carrots.

see the directions for the order and blend until a thick dough forms.

if it’s too wet, throw in more oat flour; too dry, a splash of almond milk. fold in raisins for that extra burst of sweetness.

line a pan with parchment paper, spread your dough evenly, and pop it into the freezer for three hours.

take it out, slather on vegan cream cheese, freeze for an extra hour, then cut into slices.

topping options:

now, let’s talk toppings.

the vegan cream cheese gives a cool, tangy contrast to the sweet bars.

but why stop there? if you want something more indulgent, opt for frosting!

perhaps a dairy-free option with a hint of citrus for a zesty orange twist?

what i love to do is take store bought vanilla frosting like simple mills and add fresh orange or lemon zest.

you can easily combine the frosting and zest by whipping the mixture in a food processor!

another great option would be to drizzle with a glaze or sprinkle shredded coconut on top.

mold into cups:

want a different presentation?

mold these goodies into cups instead of a traditional cake.

use a muffin tin, and voilà – portable, bite-sized delights perfect for snacking on the go.

options & substitutions:

get creative with your carrot cake protein bars.

swap out raisins for dried cranberries or chopped dates.

play with nut butters – sunflower, cashew, or even coconut.

for a nut-free option, consider seeds like pumpkin or sunflower seeds.

the possibilities are endless, and you can tailor these bars to fit your taste preferences and dietary needs.

No Bake Vegan Protein Carrot Cake is

  • chewy
  • grainy
  • nutritious
  • flavorful
  • satisfying
  • thick
  • doughy
  • crunchy
  • earthy
  • sweet
  • warm
  • tangy
  • cool
  • zesty
  • portable
  • bite-sized

if you love my No Bake Vegan Protein Carrot Cake, try these other dessert recipes from my blog!

Plant-Powered Blueberry Dream Cake

Epic Protein Frozen Hot Chocolate

Better Than the Mall Vegan and Gluten-Free Cookie Cake

No Bake Peanut Butter Sugar Cookie Protein Bars

Amazing No Bake Gingerbread Cinnamon Rolls

Out of This World Vegan Brookie Cookies

Protein Chocolate Mousse Bark

Vegan No Bake Milky Way Protein Cups

Vegan Date Pretzel Twix Cookies

Healthier No Bake Snickers Bites

Six Ingredient No-Bake Oil-Free Peanut Butter Chocolate Pops

Unbelievably Vegan Chocolate Cookie Dough Cake

Vegan No Bake Granola Protein Cookies

Amazing Vegan and Gluten Free Millionaire’s Shortbread Candy Bars

Ferrero Rocher Stuffed Dates

No Bake Fudgy Chocolate Donut Holes

Amazingly Vegan Dessert Yogurt Bark

are you going to make my No Bake Vegan Protein Carrot Cake!?

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 Vegan Protein Carrot Cake

Recipe by MaryCourse: Snacks, Sweet
Servings

9

servings
Prep time

20

minutes

Ingredients

  • 1/2 cup vanilla protein powder
    1/2 cup oat flour
    1/2 cup runny almond butter or sunbutter
    2 tbsp dairy-free milk
    1 cup walnuts
    1 cup medjool dates
    2 tsp cinnamon
    1/4 tsp nutmeg
    dash of ground cloves
    1 cup baby carrots
    1/2 cup raisins
    vegan cream cheese (for topping)

Directions

  • in a food processor, combine vanilla protein powder, oat flour, runny almond butter or sunbutter, dairy-free milk, walnuts, medjool dates, cinnamon, nutmeg, and ground cloves.
  • blend the ingredients until a thick, doughy, and grainy consistency forms. if the dough is too liquidy, add a little more oat flour. if it’s too dry, add a bit more almond milk.
  • add baby carrots to the mixture. you can chop them for a more seamless blending process. pulse until the dough has grainy carrot pieces.
  • fold in the raisins into the dough. line a bread loaf pan or a small cake pan with parchment paper. transfer the dough into the pan, spreading it evenly.
  • freeze the mixture for 3 hours. after freezing, remove the pan and add a layer of vegan cream cheese on top.
    freeze for an additional hour.

  • once fully frozen, remove from the freezer, cut into slices, and enjoy!
    store the carrot cake protein bars in the freezer in an airtight container and thaw before eating.

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2 Responses

  1. Just made this and it’s DELICIOUS. I was curious if I could bake these, and if so what temperature/time should I bake them at?

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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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