May 2, 2020

Carrot Cake Cheesecake Bars (Paleo/Keto/Vegan)

Carrot Cake Cheesecake Bars (Paleo/Keto/Vegan)

These little bars are my dream dessert come true 😍

First of all… carrot cake! My all time favorite cake period. And secondly, a luscious, cashew coconut cream frosting that layers perfectly with the carrot cake base and gives these bars a taste and texture that is JUST LIKE CHEESECAKE. It’s amazing and honestly one of my favorite desserts I’ve ever made.

Plus these are NO-BAKE, and like everything on my blog are gluten-free and dairy-free! You’ll find there’s an option to make these either paleo or keto, depending on your preference.

I am actually snacking on this dessert as I type this out. It is SO GOOD!

You’ll need a 9×13 pan, a food processor, and a blender. If you don’t have a blender, you can probably get away with using the food processor twice, although I haven’t tried it myself.

If you are a carrot cake fanatic like me but sticking pretty close to the Evergreen diet (i.e. GF/DF, low sugar) these bars are PERFECT as a treat! Definitely add the toasted coconut on top at the end.. it takes them to the next level. Start soaking your cashews and rev up that blender!

Print Recipe

Carrot Cake Cheesecake Bars

No bake, vegan, paleo/keto, and insanely good!
Course: Dessert

Ingredients

For the cake

  • 2 cups coconut flour
  • 1/4 cup granulated sweetener*
  • 1 Tbsp cinnamon
  • 1 tsp sea salt
  • 1/4 cup liquid sweetener**
  • 1/4 cup nut butter (almond or cashew)
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 3 Tbsp shredded carrots
  • 3/4 cup nut milk (such as unsweetened almond)

For the frosting

  • 1 1/4 cup cashews
  • 1/2 cup coconut cream
  • 2 Tbsp lemon juice
  • 2 tsp lemon zest
  • 3 Tbsp liquid sweetener**
  • 1 Tbsp coconut oil melted
  • 1 pinch sea salt

Instructions

  • Soak the cashews in hot water.
  • Whisk together the dry cake ingredients (coconut flour, granulated sweetener, cinnamon, and salt) in a large bowl
  • Combine the nut butter and liquid sweetener together in a microwave safe bowl, heat 30 seconds, and stir to combine. Then add the vanilla.
    This step could also be done in a saucepan over the stove top.
  • Add the wet ingredients to the dry. Stir to combine (use those muscles!). Add in the pumpkin and carrots and stir again to combine.
  • Add the nut milk 1/4 cup at a time, continuing to stir in between additions. The consistency should be just barely "wet". If the mixture still seems dry and crumbly, at 1 Tbsp at a time until the dough sticks together when pinched.
  • Spread cake mix into a 9×13 pan. Cover and refrigerate.
  • After the cashews have been soaking for 30 minutes, drain and rinse and add to a blender or food processor.
  • Add the remaining frosting ingredients (coconut cream, lemon juice and zest, liquid sweetener, coconut oil, vanilla, salt).
  • Pulse or blend until completely smooth.
  • Remove the cake from the fridge. Spread the frosting over the top. Refrigerate again for several hours or overnight.
  • Cut into bars (using a hot knife if you want to get those smooth edges) and serve! For a little something extra, garnish with toasted coconut (yum!). Store covered in the fridge or the freezer.

Notes

*This could be a paleo option if you can handle some sugar (coconut sugar, maple sugar) or a keto option for lower GI (xylitol, monk fruit, swerve)
**Maple syrup for paleo, or a keto option like Lakanto syrup

Happy Eating!!

With Love,

💚Katy