These no-bake carrot cake bites are packed with real ingredients and finished with a luscious Good Culture cream cheese frosting. Naturally sweetened with dates and spiced with cinnamon and ginger, they’re the perfect high-protein snack or dessert that’s easy to prep and even easier to love. A wholesome treat that tastes like classic carrot cake, no oven required.
Carrot Cake Layer Ingredients:
3 medium carrots
12 medjool dates, pitted
1.5 cups pecans halves
2 teaspoons cinnamon
1 teaspoon ground ginger
Pinch salt
Cream Cheese Frosting Ingredients:
1 package Good Culture Cream Cheese, room temperature
¼ cup maple syrup
½ teaspoon cinnamon
Pinch salt
Directions:
- Slice carrots into smaller pieces then add to a food processor and pulse until they resemble coarse salt.
- Add the dates, pecans, cinnamon, ginger, and salt to the carrots in the food processor. Pulse until everything is well combined.
- To test if the mixture is ready, grab a small handful and squeeze it firmly in your fist—it should hold its shape when released. If it crumbles, pulse a few more times to break it down further.
- Line an 8×8-inch pan with parchment paper. Add the mixture and press it in very firmly using your hands or the bottom of a glass. Really pack it down to help it hold its shape when sliced.
- In a medium bowl, use a hand mixer to beat together the room temperature Good Culture cream cheese, maple syrup, cinnamon, and salt until smooth and creamy.
- Spread the cream cheese frosting evenly over the carrot cake layer.
- Chill in the fridge for 2-3 hours to set the frosting.
- Slice into squares and enjoy. Store leftovers in the fridge for up to 5 days.