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No-cook carrot cake bars
heartfoundation.org.au|Helpline 13 11 12

No-cook carrot cake bars

15 minutes
Serves 20 (1 piece per serve)
  • 2 cups (240g) pecans
  • 1½ cups traditional wholegrain rolled oats
  • 1½ cups wholegrain puffed rice
  • 1½ teaspoons ground cinnamon
  • 250g packet pitted dates
  • 2 teaspoons honey
  • 1 1/3 cups (155g) coarsely grated carrot
  • 1/3 cup raisins, chopped

Topping:

  • ½ x 250g block (125g) light cream cheese
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla essence
  • ¼ cup chopped pecans
  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper.
  2. Process pecans, oats, puffed rice and cinnamon in a food processor until finely chopped. Add dates and honey. Process until well combined (mixture should form clumps when pressed together with clean hands). Transfer to a large bowl. Stir in carrot and raisins.
  3. Press mixture very firmly into prepared pan. Cover and refrigerate for 6 hours, or overnight, until firm.
  4. To make topping, place cream cheese, sugar and vanilla in a small bowl. Stir with a wooden spoon until smooth and creamy. Spread over base. Sprinkle with extra pecans.

Tips

  • Bars will keep for up to one week in a container in the fridge, or can be frozen for up to 1 month. Thaw in the refrigerator.
  • Replace pecans with walnuts and swap sultanas for raisins, if preferred.

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