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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. 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:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
Prep: 15 minsCook: 30 minsTotal: 45 mins
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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/carrot-cake/