All of the yummy flavors and key components to carrot cake, but in bark form. Naturally gluten-free, completely delish.
It all started when I was making a different bark recipe this summer (I'm slightly obsessed with bark because it's so easy to make and everyone loves it) that had avocado inside... and I wondered what other vegetable could I sneak into use for bark? Immediately carrot cake came to mind and this idea has been floating around in my head ever since and on my editorial calendar for fall. And just look at how gorrrrrrrrrrgeous it is!
Excited about my idea, I did what no food blogger likes to do... I googled.
And to my surprise there was nothing. Sure there's carrot cake-esque desserts -- like balls, or truffles, or sheet cake, or cookies, or popsicles, or even smoothies, but no bark. That is, until now!
The base of the carrot cake bark includes:
- butterscotch chips
- cream cheese
- 1/2 cup of super finely shredded carrots
Then, it's topped with golden raisins, walnuts, coconut shreds, more finely shredded carrots, and a bit of icing.
The cream cheese frosting on carrot cake really defines the dessert, so I added cream cheese into the actual melted butterscotch that creates the base of the bark AND I drizzled cream cheese icing on top.
This carrot cake butterscotch bark is a truly unique recipe that everyone will love --- so be ready to share the recipe! It's naturally gluten-free, with no flour or wheat involved. Just a small piece will satisfy your sweet tooth while giving you a little nutrient boost with the carrots, walnuts, coconut shreds, and raisins.
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This is a sponsored conversation written by me on behalf of Udi's Gluten Free. The opinions, recipe, beautiful food photography and text are all mine.
Carrot Cake Butterscotch Bark
Carrot Cake Butterscotch Bark --- such a delicious, easy dessert recipe! // via Nosh and Nourish
*I like these dairy-free, GF butterscotch chips from Amazon
- Melt the butterscotch chips in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Approximately 5 minutes, stirring continually.
- Once they are melted completely, stir in the cream cheese, carrots, vanilla, and cinnamon. Mix thoroughly.
- Pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture.
- Sprinkle the golden raisins, walnuts, coconut shreds, and additional shredded carrot evenly over the top, pressing everything down gently with your hand or the back of a spoon.
- Cool for 1 hour in the refrigerator.
- Meanwhile, combine the icing ingredients (a totally optional addition!) in a small bowl. I added it to a small bottle, like a condiment bottle that you might see ketchup in at a picnic, so that I could get nice thin even lines for the icing.
- Cool for 1 hour in the freezer, then break apart into pieces and enjoy!
- Store in an airtight container in the freezer.
Yields 18 Servings