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No Bake Frosted Carrot Cake Bars

55 Minutes

10 Ingredients

9 Servings


1 1/2 cups Almond Flour

3/4 cup Coconut Flour

1 tsp Cinnamon

1/2 tsp Sea Salt (divided)

1/2 cup Pureed Pumpkin

3/4 cup Cashew Butter (divided)

1/4 cup Maple Syrup

1/2 cup Unsweetened Almond Milk (divided)

1 cup Grated Carrot (finely grated)

3/4 cup Vanilla Protein Powder


1. Line a square baking dish with parchment paper.

2. In a large bowl, combine the almond flour, coconut flour, cinnamon, and half of the salt. Mix well.

3. In another bowl, combine the pumpkin purée, 2/3 of the cashew butter, maple syrup, and 1/4 of the almond milk. Mix until well combined, then add to the dry ingredients and continue to mix until a batter has formed.

4. Add the grated carrot into the dough and kneed with your hands until fully incorporated.

5. Add the dough to the prepared baking dish and spread it evenly across the pan with your hands.

6. In a bowl, add the protein powder, remaining salt, remaining cashew butter, and remaining almond milk. Mix well until smooth. If needed, add more milk until desired frosting consistency, one tablespoon at a time.

7. Spread the frosting evenly over top of the dough with a spatula. Transfer to the fridge to set for at least 30 minutes. Slice, serve, and enjoy!


Serving Size: A 9 x 9-inch baking dish was used to make nine servings. One serving is equal to one bar.

More Flavor: Add nutmeg, clove, and dried fruit.

Protein Powder: This recipe was developed and tested using a plant-based protein powder. Please note that if using a different type of protein powder, results may vary.

Leftovers: Refrigerate in an airtight container for up to five days. Freeze individually for up to three months.

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