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!
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.
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!
More carrot cake recipes to try:
Recipe
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!
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
- Preheat oven to 350F.
- Using an electric mixer, cream together the butter, coconut sugar, agave, vanilla, and eggs.
- Add the oat flour, ginger, cinnamon, salt, and baking powder.
- Mix until everything is combined.
- Fold in the carrots and walnuts.
- 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 browned.
- Remove from oven and allow the cake to cool in the pan.
- When the cake is room temperature, pull the parchment paper to transfer it to a cutting board.
- 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!
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
Enjoy!! xo
Delicious! I subbed with almond flour and brown sugar and tasted amazing 🙂 great healthy alternative
Such a wonderful, light tasting recipe! Loved it.
Yes!! Light and fluffy 🙂 I’m so happy you loved it! xo