No-Bake Carrot Cake Bars with Cream Cheese Icing.

This is one of those recipes that feels like it shouldn’t be as good as it is. No baking. No fuss. Just wholesome, pantry-friendly ingredients that come together into something truly delightful. These carrot cake bars are soft, spiced just right, and naturally sweetened with dates and raisins. They’re perfect for springtime, but I’ve made them in every season. A little bite of comfort when you want something sweet, but nourishing.

Ingredients

• 1 cup walnuts

• ½ cup shredded coconut

• 1 cup shredded carrots

• ½ cup raisins

• ½ tsp cinnamon ( or I often add a little pumpkin pie spice)

• ⅓ cup almond flour

• 1 cup dates

• Pinch of salt

Cream Cheese Icing:

• ½ block (about 4 oz) cream cheese, softened.

• 1/4 cup of powdered sugar or 2-3 tbsp of maple syrup.

• 1 tsp vanilla extract.

Directions:

1. In a food processor or blender. Add the walnuts, shredded coconut, almond flour, cinnamon, salt, and dates until crumbly and starting to come together like a dough.

2. Add the shredded carrots and raisins, and pulse a few times to break them down and incorporate them.

3. Press the mixture firmly into a parchment-lined loaf pan. Place it in the fridge to set while you prepare the icing.

4. In a small bowl, mix the softened cream cheese with powdered sugar or maple syrup and a splash of vanilla until smooth and spreadable.

5. Spread the icing over the chilled carrot base and place the pan in the fridge for about 2 hours, or until firm enough to slice.

6. Slice into squares and enjoy straight from the fridge or let them soften slightly at room temperature.

They keep well in the fridge for a week or so, and freeze beautifully too, though they rarely last that long around here.

Enjoy!