Date & Carrot Cake Bars with Cream Cheese Frosting (No-Bake, High Protein)

These Sticky Date & Carrot Cake Bars with cream cheese frosting are everything you want in a wholesome dessert: dense, warmly spiced, no-bake, high protein, naturally sweet, and topped with an elite whipped frosting that tastes far more indulgent than it is. Think of them as the love child of sticky toffee pudding and carrot cake—soft, chewy, cozy, and high‑protein enough to enjoy as a snack or breakfast bar.

Date & Carrot Cake Bars with Cream Cheese Frosting (No-Bake, High Protein): Perfect for meal prep, perfect for sharing, and straight from the fridge.

🥕 Ingredients for Date & Carrot Cake Bars with Cream Cheese Frosting (No-Bake, High Protein)

Base/Dough:

• Dates, soaked & drained — 120g (about 1 cup packed)

• Cottage cheese — 30g (2 tbsp)

• Vanilla extract — 1 tsp

• Shredded carrots, moisture squeezed out — 150g (1.5 cups)

• Oat flour — 100g (1 cup)

• Vanilla protein powder — 33g (1/4 cup)

• Cinnamon — 1 tsp

• Ginger — 1/2 tsp

• Salt — 1/4 tsp
  

Whipped Frosting:

• Cream cheese — 85g (3 oz)

• Cottage cheese — 100g (about 1/2 cup)

• Vanilla protein powder — 15g (2 tbsp)
  

Instructions

1. Prep the dates

Place the dates in a bowl and cover with hot water. Let them soak for 10 minutes, then drain well. Use your hands to squeeze them into a sticky ball—this helps them blend smoothly.

2. Blend the wet base

In a food processor, combine the soaked dates, 30g cottage cheese, and vanilla extract. Blend until the mixture becomes thick, sticky, and mostly smooth.

3. Add the carrots

Add the shredded, squeezed‑dry carrots to the processor. Pulse just until incorporated. You want small flecks—not purée.

4. Mix in the dry ingredients

Transfer the mixture to a bowl. Add the oat flour, protein powder, cinnamon, ginger, and salt. Stir with a spatula until a thick, sticky dough forms.

5. Press into the pan

Line an 8×8 pan or loaf pan with parchment. Press the dough firmly and evenly into the bottom, smoothing the top with damp hands or a spatula.

6. Make the frosting

In the food processor, whip together the cream cheese, cottage cheese, and protein powder until silky, fluffy, and completely smooth. Spread the frosting generously over the dough.

7. Freeze + slice

Freeze the pan for 90 minutes to set. Slice into 12 bars, then store them in the fridge for the perfect chilled, fudgy texture.

📊 Macros (per bar, 12 bars total)

Calories: ~110 Protein: ~6g Fat: ~3g Carbs: ~16g

(Macros are estimates and may vary depending on protein powder and cream cheese brand.)