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No-Bake Protein Carrot Cake Bars

Soft and chewy No-Bake Protein Carrot Cake Bars made with oat flour, fresh grated carrot, dates, nut butter and protein powder, topped with creamy yogurt frosting. All the comforting flavours of carrot cake in an easy refrigerator treat - no oven required! 🥕🍰
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, carrot cake protein bars frosted, carrot cake protein bars no bake, carrot cake protein bars with frosting no bake, no bake protein carrot cake bars
Servings 16

Ingredients

Carrot Cake Base

  • 1 1/2 cups oat flour
  • 1 cup finely grated carrot
  • 1 cup soft Medjool dates, pitted
  • 1/2 cup almond butter, cashew butter or peanut butter
  • 2 scoops vanilla protein powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger, optional
  • Pinch of sea salt
  • 1-3 tablespoons milk, as needed

Optional Add-Ins

  • 1/4 cup finely chopped walnuts or pecans
  • 2 tablespoons desiccated coconut
  • 2 tablespoons raisins
  • 1/2 teaspoon orange zest

Yogurt Frosting

  • 1 cup Greek yogurt
  • 2 tablespoons cream cheese, softened, optional
  • 1-2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

Carrot Cake Base

  • Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Finely grate the carrot. If it is particularly wet, gently squeeze out a little of the excess moisture.
    Add the dates and nut butter to a food processor. Process until they form a sticky, fairly smooth mixture.
    Note: If your dates are hard, soak for 10 minutes in warm water and drain.
    Add the oat flour, protein powder, cinnamon, ginger and salt. Process briefly until combined.
    Add the grated carrot and vanilla. Pulse several times until everything is evenly combined.
    The mixture should be soft and sticky enough to press together. If it seems too dry, add milk 1 tablespoon at a time. If it seems too wet, add another tablespoon of oat flour.
    Fold through chopped walnuts, coconut, raisins or orange zest if using.
    Press the mixture firmly and evenly into the base of the lined pan.

Yogurt Frosting

  • Mix the Greek yogurt, cream cheese if using, honey or maple syrup and vanilla until smooth.
    Spread the yogurt frosting evenly over the carrot cake base.
    Refrigerate for at least 2 hours, preferably longer, until firm.
    Remove from the pan and cut into 16 bars or more smaller squares.
    Keep the frosted bars refrigerated in an airtight container for up to 5 days.
    For longer storage, freeze the unfrosted base for up to 2 months. Thaw in the refrigerator, add the yogurt frosting and chill before serving. 
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