Vegan Carrot Cake Bars

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 35

Servings:

Calories: 234kcal

Trying to find a guilt-free and delicious dessert that you can enjoy any time of the day? These are the Plant-Based Carrot Cake Bars you are looking for! Made with whole food ingredients and bursting with rich flavor and a vegan cream cheese frosting, these bars are perfect as a dessert, even a breakfast dessert! Follow along with this easy recipe and start indulging in these tasty treats today!

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Equipment

Ingredients

Bars

1 ½ cups rolled oats
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
½ cup deglet dates
½ cup soy milk unsweetened, or plant based milk of your choice
1 tsp vanilla extract
1 ½ cups carrots shredded
½ cup walnuts
½ cup crushed pineapple

Frosting

1 cup cashews soaked for 2 hours
½ cup water
¼ cup deglet dates
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Bars

Blend the oats in the blender until it turns into flour.
Add the oat flour, baking powder, baking soda, cinnamon and pumpkin pie spice blend to a mixing bowl and stir well.
Add the dates, soy milk and vanilla to a blender and blend until the dates are completely pulverized.
Pour mixture into the mixing bowl with the flour along with the grated carrots, walnuts and pineapple and stir well.
Spread mixture into a parchment lined 9 x 9 inch baking pan making sure to smooth the top.
Bake at 350°F for 35 minutes.
Let cool.

Frosting

Place all ingredients into a blender and blend until it is smooth and creamy.
Spoon mixture over and spread onto the cooled carrot bars.
Keep in an airtight container in the fridge for up to a week.

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Nutrition