If you like carrot cake, you’ll love carrot cake bark!
(makes two baking sheets of bark)
Blend the following ingredients in a high-speed blender:
3 ripe bananas
1/2 c nut butter (any choice)
8oz chopped dates
1T cinnamon
1t vanilla
(1/2c brown sugar if you’d like it super-sweet)
Transfer to a mixing bowl and stir in:
3c shredded carrots
1c chopped walnuts
1c raisins
Spread on a parchment paper-lined cookie sheet
Freeze overnight and then cut into pieces
Store in airtight containers in freezer; thaw before serving
Optional:
Before cutting into pieces, frost with two, softened 8oz packages of cream cheese and 4T Greek yogurt blended with 2c powdered sugar
Frost both baking sheets of bark
Freeze for another 3-4 hours before cutting into pieces
Enjoy!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture. In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.