These Healthy No Bake Carrot Cake Bars taste like a treat but make a healthy breakfast or snack! 
Luke, Meghan, and I were in the car yesterday and Luke said, “Mommy, I love you, Meghan, and Daddy, but I love YOU the best!” My logical and sensitive 6-year-old chimed in, “You shouldn’t say that, Luke!”
Just like you probably shouldn’t admit if you have a favorite in your family, I probably shouldn’t play favorites with my blog recipes. I can’t help it, though. These healthy carrot cake bars have immediately made their way to the top of my favorites list. 
There’s so much to love about this healthy dessert/snack/breakfast. Yep, these are healthy enough to eat for breakfast or a snack. And we most certainly have.
First, they are very low in sugar. The bars are sweetened with dates, raisins, and just a little maple syrup. They are gluten-free, too. I used some rolled oats, but no flour or wheat at all. The texture is perfect! They aren’t Larabar-ish, despite the dates and nuts used to create the bars.
Because carrot cake isn’t carrot cake without a cream cheese frosting, I used real cream cheese for these. I wanted to ensure the frosting stayed nice and thick and I didn’t want to add anymore sugar, so I used liquid stevia drops
to sweeten the frosting. It worked perfectly, but if you don’t have liquid stevia, you can use this recipe for cream cheese frosting sweetened with maple syrup.
Last, these Healthy Carrot Cake Bars could not be any easier. I used my food processor
for the whole thing. No other bowls needed. If you don’t have a food processor (get one!!), you can chop everything by hand, but it’ll be a bit more work.
And you don’t even need to turn on your oven. These Carrot Cake Bars are not baked! They can be ready in about 20 minutes, tops. 
I cut these into small bars for portion control in hopes that I’d be able to eat just one or two in a sitting. It didn’t work. You are going to LOVE these healthy carrot cake bars! But be warned: they are addicting.
How to Make Healthy No Bake Carrot Cake Bars
Healthy No Bake Carrot Cake Bars
- Total Time: 25 minutes
- Yield: 30 small bars 1x
Description
You are going to LOVE these healthy carrot cake bars! But be warned: they are addicting.
Ingredients
5 medium carrots, tops cut off and scrubbed clean (no need to peel)
1 cup walnut pieces
1 cup whole almonds
1 cup whole pitted dates, packed
1 cup old fashioned rolled oats, packed
1/2 cup raisins
1/4 cup dried pineapple pieces (use more raisins if you don’t have these)
1/8 cup+1 tablespoon maple syrup
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
pinch salt
for the frosting
8 ounces cold cream cheese (can use vegan cream cheese)
2 teaspoons vanilla extract
20–30 drops liquid stevia
Instructions
Using the fine shredding attachment on your food processor, shred the carrots. (Alternatively, use a hand grater) Put in the S-blade and then add the walnuts, almonds, and dates. Process until everything is broken down and you have a crumbly mixture. Add the oats, raisins, pineapple, maple syrup, and spices and pulse until everything is well mixed. (Alternatively, you can chop the nuts and dates by hand and then mix in the rest of the ingredients. The texture may be slightly different, but it should still work. Disclaimer: I have not tried this.)
Line an 8X8 inch pan with parchment paper or lightly oiled tin foil. Press the carrot mixture into the pan. Put it in the freezer to help it set while you are making the frosting.
Rinse out the food processor and put the S-blade back in. Add the cream cheese, vanilla, and stevia and process until it is just mixed. Don’t over process.
Use a spatula to put the frosting on top of the carrot cake bars. Cut into the size you desire. These need to be stored in the fridge because there is no sugar in the cream cheese. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 125
- Sugar: 5.9g
- Sodium: 39.9mg
- Fat: 7.9g
- Carbohydrates: 12.5g
- Protein: 2.8g
Keywords: no bake
This post was originally published in 2015. A video was added in 2019.
Recommended for this recipe: Food Processor
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would honey be an ok sub for maple syrup
Mine came out a little too gooey. Any suggestions? How many cups of grated carrots does that equate to?
Thanks!
Hi I am a nursing mamma and my baby is allergic to nuts! Would love to make these however, do you think there is something I could sub for the nuts? Thank you
Hi I am a nursing mamma and my baby is allergic to nuts! Would love to make these however, do you think there is something I could sub for the nuts? Thank you
HI there! With 2 cups of nuts, a substitution will be tricky. Sunflower seeds and pumpkin seeds may work, but I haven’t tried it!
Hello Maryea, yourcarrot cake recipe is awesome. I made it in a house party all of them love it congratulate me. But original credit goes to you. Thank you for giving such good idea.
Healthy no-bake carrot cake bars. Need a break from whipped cream? It’s Happy Healthy Mama to the rescue! This tasty recipe includes ingredients like carrots, walnuts, almonds, dates, oats
what a great post, u have won my heart ..! what a way u have used to explain these Recipe in simple. appreciate it .keep it up good work…..!
★★★★★