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!
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!
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.
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.
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.
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.
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!
More gluten free dessert recipes to try:
- Baked Blueberry Lemon Donuts
- Lemon Raspberry Crumble Bars
- Blueberry Pie Chia Pudding
- No Bake Triple Berry Pie
- No Bake Chocolate Cacao Oat Bars
- Best Gluten Free Zucchini Coffee Cake
Did you like this recipe? Let me know in the comments below. Additionally, you can check out my Instagram and Pinterest for more food photography inspiration and recipes! If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!
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The Best Gluten Free Carrot Cake
Equipment
Ingredients
Dry Ingredients
- 2 cups almond flour
- ⅓ cup coconut flour
- ½ cup brown sugar, packed
- ½ cup shredded coconut
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
Wet Ingredients
- 4 eggs, room temp
- ⅓ cup pure maple syrup
- 1-½ tsp pure vanilla extract
- 2 cups shredded carrots
- ½ cup raisins
Dairy Free Cream Cheese Frosting
- 8 oz vegan cream cheese, room temp
- ⅓ cup vegan butter, room temp
- 2 tsp vanilla extract
- 2 tsp unsweetened vanilla almond milk
- ¾ cup powdered sugar
Optional Toppings
- Pecans, chopped
- Walnuts, chopped
Instructions
Gluten Free Carrot Cake Bars
- 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.
- 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.
- 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.
- Fold in the shredded carrots and raisins. Next, spread out the batter evenly in the pan.
- 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.
Dairy Free Cream Cheese Frosting
- 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.
Rachel M
This has become my favorite dessert to make in the spring! My whole family raves about it! Can't wait to make it again soon.
Katelyn | With Sweet Honey
So glad to hear, thank you Rachel!