Nikki Yelton is an Integrative & Functional Medicine Registered Dietitian Nutritionist serving clients worldwide. She offers a personalized functional medicine approach to helping women with GI distress and autoimmune conditions to get to the root cause of the symptoms holding them back so that they can start living the extraordinary life they dream of with more energy, purpose, and joy!
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This recipe is a NO BAKE Frosted Carrot Cake Bar dessert that is out of this world. PLUS it includes gut-friendly frosting.
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I have found the perfect Easter dessert recipe and I am PUMPED about it!!! Ca
I know Easter is a week or so away but if you’re like me and like to plan ahead, I have the best recipe for you that you need to save.
These holidays tend to sneak up on us, right?! I like to have my plan set ahead of time so once it rolls around I don’t even have to think about what I’m making!
This recipe is a NO BAKE Frosted Carrot Cake Bar dessert that is out of this world.
You heard that right…. No baking involved PLUS it includes gut-friendly frosting. Couldn’t be better!
Not only that, but these Frosted Carrot Cake Bars are balanced so that they won’t spike blood sugar or trigger inflammation 🙌🏼.
If you don’t already know, in order to balance recipes I use the PFC method, which stands for PROTEIN, FAT, and CARB.
In order for a meal to be balanced, it must include all three macronutrients! These Carrot Cake Bars include all macros plus extra nutrients for a gut healthy boost…
PROTEIN: Vanilla Protein Powder
HEALTHY FAT: Cashew Butter
CARB: Carrots and pumpkin!
BONUS: Carrot and pumpkin also both have beta-carotene, which is what causes the orange pigment in these veggies! Beta-carotene is a carotenoid that your body turns into vitamin A. Vitamin A is great for strengthening your immune system.
This recipe is also completely gluten-free, grain-free, gut and autoimmune friendly, and sweetened with maple syrup and cinnamon!
In a large bowl, combine the almond flour, coconut flour, cinnamon, and half of the salt. Mix well.
In another bowl, combine the pumpkin purée, 2/3 of the cashew butter, maple syrup, and 1/4 of the almond milk. Mix until well combined, then add to the dry ingredients and continue to mix until a batter has formed.
Add the grated carrot into the dough and kneed with your hands until fully incorporated.
Add the dough to the prepared baking dish and spread it evenly across the pan with your hands.
In a bowl, add the protein powder, remaining salt, remaining cashew butter, and remaining almond milk. Mix well until smooth. If needed, add more milk until desired frosting consistency, one tablespoon at a time.
Spread the frosting evenly over top of the dough with a spatula. Transfer to the fridge to set for at least 30 minutes. Slice, serve, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days. Freeze individually for up to three months.
Serving Size: A 9 x 9-inch baking dish was used to make nine servings. One serving is equal to one bar.
This truly is the perfect Easter dessert that your whole family will love. Make sure you bookmark this recipe so that you have it handy before Sunday April 20th!
"When it comes to balancing our body, healing the gut, reversing autoimmunity, and achieving optimal health—we are a lot like a car that won’t run right. In order to fix the problem once and for all instead of relying on jumper cables, we must get underneath the hood, run the diagnostics, and replace the battery so that it runs good as new."
-Nikki Yelton, RD
a note from nikki:
If you are ready to stop wasting precious time, get off the never-ending hamster wheel, and finally surrender trying to figure things out on your own—this is your moment.
You don’t have to settle for just getting by and hoping tomorrow is a better day. We both know you are a woman who deserves better and are made for so. much. more.
are you ready?
Ready to resolve your GI distress, reverse autoimmunity, and live your extraordinary life?
