No Bake Carrot Cake Bars

Recipe created by Sarah Schlichter, MPH, RD

  • Prep-Time 5 Mins
  • Servings 12 bars


  • 1/2 cup Sun-Maid Natural Deglet Noor Pitted Dates (soaked and softened)
  • 1 cup Sun-Maid California Sun-Dried Raisins
  • 1 cup shredded carrots (about 2-3 medium carrots)
  • 2 ¼ cups rolled oats, divided
  • 1 tablespoon coconut oil
  • ¼ cup peanut butter
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • ½ teaspoon salt


  • 1

    Soak dates in water to soften them, if needed.

  • 2

    Add softened and pitted dates to food processor and pulse until chopped and combined. Add raisins and shredded carrots and pulse a bit more.

  • 3

    Add 1 ¼ cup of rolled oats, coconut oil, peanut butter, ginger, cinnamon, nutmeg and salt to processor.

  • 4

    Pulse for 2-4 minutes, or until all ingredients are mixed and well combined.

  • 5

    Transfer to bowl and mix with remaining cup of rolled oats until oats are soaked into date and raisin mixture.

  • 6

    Line 8x8 baking pan with parchment paper. Transfer mixture to pan and push down evenly.

  • 7

    Transfer to freezer for 45 minutes to firm up.

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Nutrition Facts


  • Calories from Fat:
% Daily Value*

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs