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Home Recipes Desserts Cakes & Cupcakes
5 from 7 reviews

Gluten Free Carrot Cake Bars (with oat flour)

45 mins
GF Gluten-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
March 14, 2017 (Updated: January 21, 2025)
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This is a side view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper with more bars blurred din the background.
Gluten free Carrot Cake Bars are easy to make, perfectly spiced and full of delicious ingredients like oat flour and fresh carrots!

Gluten free carrot cake bars are so simple to make and so delicious to eat!

Carrot cake has been my favorite since, forever. I remember as a kid, I would eat the cake and save the icing for last.

Ok ok, that’s kinda my M.O. with every cake.

Listen, I avoid raisins in my carrot cakes, but by all means, feel free to add them for an extra something something. If you need raisins in your carrot cake bars, please don’t let me stop you!

This is an overhead view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper.

Ingredients for Gluten Free Carrot Cake Bars:

  • salted butter
  • coconut sugar
  • agave nectar
  • vanilla extract
  • eggs
  • oat flour
  • ground ginger
  • cinnamon
  • sea salt
  • baking powder
  • shredded carrots
  • chopped walnuts

How to make gluten free carrot cake bars:

Mix together the wet ingredients. Using an electric mixer, cream together the butter, coconut sugar, agave, vanilla, and eggs.

Mix in the dry ingredients. Add the oat flour, ginger, cinnamon, salt, and baking powder. Mix until everything is combined.

Fold. Fold in the carrots and walnuts.

Bake. Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom. Bake for 30 minutes, until the top is golden brown.

Cool before frosting the cake. Remove from oven and allow the cake to cool in the pan.

This is a side view looking into a glass bowl with carrot cake batter, shredded carrots, and chopped walnuts.
This is an overhead image of a square pan with carrot cake spread out in an even layer across the bottom.
This is a side view looking into a glass bowl with cream cheese frosting whipped up.

Ingredients for Cream Cheese Icing:

  • salted butter
  • cream cheese
  • vanilla extract
  • agave nectar
  • chopped pecans

How to make cream cheese frosting:

The key to the frosting is using room temperature cream cheese and butter. In a medium bowl, use an electric mixer to cream together the icing ingredients.

Whip it on high until fluffy, about 1 minute.

Spread the icing on top of the cake and sprinkle with additional pecans.

Chill in the fridge for an hour for the icing to set before slicing them, or for gooier cake (like mine), just dive right in and cut into squares!

This is an overhead image of nine carrot cake bars with cream cheese frosting. The bars are topped with chopped walnuts and a sprinkle of cinnamon.

More carrot cake recipes to try:

  • Carrot Cake Bliss Balls
  • Macadamia Nut & Carrot Cookies
  • Carrot Cake Cupcakes

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper with more bars blurred din the background. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Gluten Free Carrot Cake Bars (with oat flour)

Gluten Free Carrot Cake Bars are easy to make, perfectly spiced and full of yummy ingredients like almond flour and fresh carrots!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
Prep: 15 minsCook: 30 minsTotal: 45 mins
Print recipe Rate recipe Pin Save recipe
Servings: 12 1x

Ingredients

Cake:

  • 1/2 cup salted butter, room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup agave nectar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup oat flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 1/2 cup carrots, shredded
  • 1/2 cup chopped walnuts

Icing:

  • 1/2 cup salted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons agave nectar
  • 3 tablespoons pecans, chopped (for topping)

Instructions

  1. Preheat oven to 350F.
  2. Using an electric mixer, cream together the butter, coconut sugar, agave, vanilla, and eggs.
  3. Add the oat flour, ginger, cinnamon, salt, and baking powder.
  4. Mix until everything is combined.
  5. Fold in the carrots and walnuts.
  6. Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom.
  7. Bake for 30 minutes, until the top is browned.
  8. Remove from oven and allow the cake to cool in the pan.
  9. When the cake is room temperature, pull the parchment paper to transfer it to a cutting board.
  10. In a medium bowl, use an electric mixer to cream together the icing ingredients.
  11. Whip it on high until fluffy, about 1 minute.
  12. Spread the icing on top of the cake and sprinkle with additional pecans.
  13. Chill in the fridge for an hour for the icing to set before slicing them, or for gooier cake (like mine), just dive right in and cut into squares!

Nutrition Info:

  • Serving Size: 1 bar
  • Calories: 425
  • Sugar: 17.4g
  • Sodium: 263mg
  • Fat: 34.6g
  • Saturated Fat: 15.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.8g
  • Fiber: 2.8g
  • Protein: 6.1g
  • Cholesterol: 89mg
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15 no bake desserts

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Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarJulia says

    Posted on 5/12/20 at 9:36 pm

    Delicious! I subbed with almond flour and brown sugar and tasted amazing 🙂 great healthy alternative

    Reply
  2. AvatarValerie S says

    Posted on 10/11/23 at 9:38 pm

    Such a wonderful, light tasting recipe! Loved it.

    Reply
    • Lindsay Grimes says

      Posted on 10/20/23 at 9:04 am

      Yes!! Light and fluffy 🙂 I’m so happy you loved it! xo

      Reply
Older Comments

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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374 shares
This is a side view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper with more bars blurred din the background. Text overlay reads "healthy oat flour carrot cake bars"
This is an overhead view of a carrot cake bar with cream cheese frosting. The carrot cake is topped with chopped walnuts and a sprinkle of cinnamon. A fork is taking a bite out of the cake and laying in the front. The cake bar is on a piece of white parchment paper. Text overlay reads "healthy oat flour carrot cake bars"