Healthy Breakfast Carrot Cake Bars


 Serving size: 9 large bars



  • 1/2 cup pitted medjool dates 

  • 1/2 cup coconut oil 

  • 1/4 cup apple sauce 

  • 1/2 cup peanut butter 

  • 1/4 cup maple syrup 

  • 1 cup almond flour 

  • 2 Tbsp coconut flour 

  • 1 cup shredded carrots 

  • 1 tsp cinnamon 

  • 1/2 tsp pumpkin pie spice 

  • 1/2 cup raisins (optional) 


  • 1/2 cup cream cheese

  • 1/2 cup Greek or almond based vanilla yogurt


  1. Soak dates in warm water for 10 minutes. (This softens dates up and makes them easier to work with!) 

  2. After 10 minutes, drain water. 

  3. Place all ingredients except for raisins and frosting into food processor. Pulse for 10 pulses, then blend on medium speed for 90 seconds seconds or until mixture is well blended. 

  4. Add raisins to mixture and pulse approxiay 10x or until raisins are evenly distributed.

  5. Next, spray 9x13 pan with nonstick spray and firmly press all of batter into dish. 

  6. In a separate bowl, combine yogurt and softened cream cheese. Spread evenly over carrot cake mixture. 

  7. Let bars set in freezer for 60 minutes then cut into bars. 

  8. Keep bars stored in freezer.  

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