Name: The Best Gluten Free Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups almond flour; 1/3 cup coconut flour; 1/2 cup brown sugar, packed; 1/2 cup shredded coconut; 1 tsp baking powder; 1/2 tsp baking soda; 1 tbsp cinnamon; 1/2 tsp salt; 1/4 tsp nutmeg; 4 eggs, room temp; 1/3 cup pure maple syrup; 1-1/2 tsp pure vanilla extract; 2 cups shredded carrots; 1/2 cup raisins; 8 oz vegan cream cheese, room temp; 1/3 cup vegan butter, room temp; 2 tsp vanilla extract; 2 tsp unsweetened vanilla almond milk; 3/4 cup powdered sugar; Pecans, chopped; Walnuts, chopped

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The best gluten free carrot cake bars you’ll ever make. I’m not kidding. This scrumptious carrot cake is topped with dairy free cream cheese icing and sprinkled with chopped nuts. The perfect spring cake for any occasion that can be enjoyed all year-round!

one slice of frosted carrot cake on a plate with a fork

Homemade Carrot Cake Bars

The first time I made this carrot cake, my family and I ate the whole pan within two days. And by family, I mean just my husband and I. We are obsessed with this cake and I think you will be too!

It’s made with a blend of almond flour and coconut flour that’s sweetened with brown sugar and maple syrup. This gluten free carrot cake is full of flavor and perfectly moist. Top with dairy free cream cheese frosting and chopped nuts for an extra special treat!

three slices of frosted carrot cake bars on a plate

Ingredients for the best carrot cake bars

Dry Ingredients:

Almond flour and Coconut flour: A great blend of flour for any gluten free cake.
Brown Sugar: The sweetener along with the maple sugar in these bars.
Shredded coconut: I use unsweetened shredded coconut but you could use sweetened for a sweeter cake.
Baking powder and baking soda
Cinnamon and nutmeg: I love a bit of cinnamon and nutmeg in the carrot cake to give it some spice.
Salt

Wet Ingredients:

Eggs: 4 eggs at room temperature to help bind the ingredients together.
Maple Syrup: the maple syrup gives a delicious sweet flavor and a bit of moisture.
Vanilla extract: one and a half teaspoons of pure vanilla extract is added to these bars.
Carrots: the carrots are the #1 ingredient in carrot cake, don’t skip these!
Raisins: You can leave the raisins out if you prefer but if you’re like me, you know carrot cake is best with raisins!

Optional Toppings:

Dairy Free Cream Cheese Frosting: The ingredient list for homemade dairy free cream cheese frosting is listed in the recipe card below. It’s super simple to make and tastes fantastic on top of the moist carrot cake.
Chopped pecans and walnuts: You can use your favorite chopped nuts on top of the frosting if you prefer.

How to make the best gluten free carrot cake bars

These carrot cake bars are easy to make and perfect for any occasion.

Step 1: Preheat the oven to 350°F. Grease a 9” x 9” cake pan and make a parchment paper sling to line the pan. Set aside.

Step 2: In a large bowl, add the almond flour, coconut flour, brown sugar, shredded coconut, baking powder, baking soda, cinnamon, salt and nutmeg. Mix together until combined. Set aside.

ingredients in a mixing bowl for carrot cake

Step 3: In a medium bowl, whisk together the eggs, maple syrup, and vanilla extract. Fold the wet ingredients into the dry ingredients until incorporated. The batter will look thick.

Step 4: Fold in the shredded carrots and raisins. Next, spread out the batter evenly in the pan.

carrot cake batter spread in a baking pan lined with parchment paper

Step 5: Bake for 30 minutes, or until the cake springs back when lightly pushed in the center and tester comes out clean. Let cool completely before frosting.

square carrot cake on a cooling rack with cream cheese frosting spread across it

Dairy Free Cream Cheese Frosting

We like to top our carrot cake with dairy free cream cheese frosting for a little something extra. It’s made with five ingredients and is quick to whip up.

How to make:

In a medium bowl, add the room temperature cream cheese and butter. Using an electric mixer, beat on high until light and fluffy. Add the vanilla extract, almond milk and powdered sugar and beat again until fluffy and smooth.
Once the cake is cooled, spread the cream cheese frosting evenly on top of the cake. Sprinkle with pecans and walnuts if desired.

overhead of frosted carrot cake bars on a cooling rack

How to store carrot cake bars

These carrot cake bars make for delicious leftovers! The bars can be stored in the refrigerator for about 4 days.

Alternatively, feel free to make the bars the day before to save time. Just store in the fridge covered until you’re ready to frost and serve. Enjoy!

slice of frosted carrot cake bars on a plate with a fork taking a slice out of it

More gluten free dessert recipes to try:

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