Gluten-Free Carrot Cake Bars with Cream Cheese Frosting
Enjoy gluten-free carrot cake bars made with almond flour, naturally sweetened with maple syrup, and topped with a fluffy whipped cream cheese frosting. No white flour or processed sugar here—just wholesome ingredients for a fresh, lighter take on the classic dessert! Perfect for any occasion!
My Gluten-Free Carrot Cake Bars with Cream Cheese Frosting are a perfect treat for those who love carrot cake but want a lighter, healthier option. This recipe uses almond flour, skipping the white flour and processed sugars, so it’s both gluten-free and naturally sweetened with maple syrup. The fluffy, whipped cream cheese frosting adds just the right amount of creaminess, making each bite a balance of freshness and light sweetness.
What sets this recipe apart is the combination of wholesome ingredients, creating a deliciously moist, flavorful cake without any refined ingredients. It’s perfect for those looking for a satisfying treat that feels homemade and nurturing.
Why You’ll Love This Carrot Cake Bar Recipe:
- Perfectly spiced: The warm combination of cinnamon, nutmeg, and ginger brings classic carrot cake flavors to every bite.
- Naturally sweetened: Made with maple syrup and applesauce, these bars offer a rich, sweet flavor without refined sugars.
- Moist and tender: Thanks to almond flour and a mix of wet ingredients, these carrot cake bars are super moist and soft.
- Creamy frosting: The whipped cream cheese frosting is light, tangy, and pairs perfectly with the spiced cake.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free carrot cake squares recipe:
Raisins: If you’re not a fan of raisins or want something different, you can swap them out for chopped dates, dried cranberries, or even currants for a similar texture and sweetness.
Carrots: Instead of carrots, you can try grated zucchini or even sweet potato for a different spin on the flavor and texture.
Shredded Coconut: If you’re not into coconut, you can leave it out or replace it with chopped nuts like walnuts or pecans for added crunch.
Eggs: If you’re looking to make this recipe egg-free, you can substitute eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Maple Syrup: Honey or agave syrup can be used instead of maple syrup if you prefer or are out of maple syrup.
Unsweetened Applesauce: If you don’t have applesauce, mashed bananas or pumpkin puree would work well as a substitute and add a hint of their own flavors.
Almond Milk: You can use any milk you like—oat milk, coconut milk, or even regular dairy milk will work just fine.
Oil: Instead of light olive oil, feel free to use melted coconut oil, avocado oil, or even vegetable oil if that’s what you have on hand.
Apple Cider Vinegar: White vinegar or lemon juice can replace apple cider vinegar in this recipe, helping to activate the baking powder for a fluffier cake.
Almond Flour: You can replace it with any other nut flour.
Whipping Cream: If you’re dairy-free, use coconut cream or a dairy-free whipped topping in place of traditional whipping cream.
Cream Cheese: For a dairy-free version, you can use a dairy-free cream cheese alternative or a homemade cashew-based “cream cheese.”
How to Make My Carrot Cake Bars with Cream Cheese Frosting
Step 1: Prep The Raisins
Pour 1/2 cup of raisins onto a cutting board and chop them into smaller pieces. Dump the chopped raisins into a bowl, cover with hot tap water, and set aside. Cutting them smaller will make a cleaner cut through your baked bars after they’re cooked. And soaking the raisins allows them to plump and soften before being baked.
Step 2: Chop the Coconut & Carrots
Pour 1/4 cup of shredded coconut into a food processor or chopper cup and pulse until blended into smaller pieces and set aside.
Peal 3 medium carrots and chop them into 1″ pieces. Then drop into a food processor or chopper cup and pulse until finely chopped.
Step 3: Combine the Wet Ingredients
Combine the eggs, maple syrup, unsweetened apple sauce, milk, oil, apple cider vinegar, vanilla extract, and almond extract in a medium-sized mixing bowl. Whisk until eggs are well-blended.
Step 4: Add the Dry Ingredients
Add the almond flour, baking powder, cinnamon, nutmeg, dried ginger, and salt to the mixing bowl. Gently stir with a spatula until the ingredients are combined.
Step 5: Add the Prepped Ingredients
Drain the water from the soaking raisins. Gently stir the shredded coconut, carrots, and drained raisins into the mixing bowl.
Step 6: Pour And Bake
Pour the mixture into a parchment-lined 8×8″ baking pan sprayed with non-stick cooking spray. Bake at 350°F for 45 minutes or until a toothpick comes out clean.
Step 7: Make the Whipped Cream
Pour 1 cup of whipping cream into a bowl and whisk with an electric mixer until stiff peaks form.
Step 8: Prep the Cream Cheese
Dump an 8-ounce block of room-temperature cream cheese into a separate mixing bowl. Whisk until smooth. Add maple syrup, lemon juice, vanilla extract, and salt to the bowl and whisk until blended.
Step 9: Combine the Creams
Add the whipped cream to the cream cheese mixer and gently mix until smooth.
Step 10: Frost the Cake
Spread the whipped cream cheese frosting onto the cooled cake.
Step 11: Toast the Coconut and Pumpkin Seeds
Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted.
Repeat for toasted pumpkin seeds.
Step 13: Decorate the Squares
Shred 16 strips of carrot using a vegetable peeler for carrot rosettes. Place a small mound of toasted coconut in the center of the square. Roll up a carrot slice, starting with the wider edge, and place it on top of the mound of coconut. Place three toasted pumpkin seeds on the outside of the carrot rosette. Serve and enjoy!
Expert Recipe Tips
Soak the raisins: Soaking the raisins in hot water ensures they stay soft and juicy when baked.
Don’t overmix: When adding the dry ingredients to the wet, gently fold them together just until combined for the best texture.
Frosting tips: Ensure the cream cheese is at room temperature for a smooth, creamy frosting.
Delicious Serving Suggestions
- As a dessert: These carrot cake bars are perfect for serving at parties or family dinners.
- Brunch favorite: They make a great addition to a brunch spread, especially when paired with a cup of tea or coffee.
- Easter celebration: Perfect for springtime celebrations or Easter gatherings with their bright, fresh flavors.
- Afternoon snack: A delicious afternoon pick-me-up with a cup of your favorite warm drink.
- Holiday potlucks: Share these bars at holiday potlucks and watch them disappear!
- Decorate for special occasions: Add the carrot rosettes and toasted coconut for a visually stunning treat at any event.
Do you love carrots? Check out more of my easy and nutritious carrot dessert recipes:
Gluten-Free Carrot Cake Bars with Cream Cheese Frosting
Equipment
- 1 Food Processor or Chopper Cup
Ingredients
- 1/2 cup raisins
- 3 medium carrots
- 1/4 cup shredded coconut
WET INGREDIENTS:
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup unsweetened apple sauce
- 1/4 cup milk I use almond milk
- 1/4 cup oil (light olive oil is my fave)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
DRY INGREDIENTS:
- 1-1/2 cups almond flour
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
CREAM CHEESE FROSTING:
- 1 cup whipping cream
- 8 oz cream cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 tsp lemon juice
Instructions
- Pour 1/2 cup of raisins onto a cutting board and chop them into smaller pieces. Dump the chopped raisins into a bowl, cover with hot tap water, and set aside. Cutting them smaller will make a cleaner cut through your baked bars after they’re cooked. And soaking the raisins allows them to plump and soften before being baked.
- Pour 1/4 cup of shredded coconut into a food processor or chopper cup and pulse until blended into smaller pieces and set aside.
- Peal 3 medium carrots and chop them into 1″ pieces. Then drop into a food processor or chopper cup and pulse until finely chopped.
- Combine the wet ingredients including eggs, maple syrup, unsweetened apple sauce, milk, oil, apple cider vinegar, vanilla extract, and almond extract in a medium-sized mixing bowl. Whisk until eggs are well-blended.
- Add the dry ingredients including almond flour, baking powder, cinnamon, nutmeg, ginger, and salt to the mixing bowl. Gently stir with a spatula until the ingredients are combined.
- Drain the water from the soaking raisins. Gently stir the shredded coconut, carrots, and drained raisins into the mixing bowl.
- Pour the mixture into a parchment-lined 8×8″ baking pan sprayed with non-stick cooking spray. Bake at 350°F for 45 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
- Pour 1 cup of whipping cream into a bowl and whisk with an electric mixer until stiff peaks form.
- Dump an 8-ounce block of room-temperature cream cheese into a separate mixing bowl. Whisk until smooth. Add maple syrup, lemon juice, vanilla extract, and salt to the bowl and whisk until blended.
- Add the whipped cream to the cream cheese mixer and gently mix until smooth.
Carrot Square Decoration
- Spread the whipped cream cheese frosting onto the cooled cake.
- Melt one teaspoon of butter in a frying pan on medium heat. Drop 1/4 cup of shredded coconut into the pan. Stir the coconut continuously until lightly toasted.
- Repeat for toasted pumpkin seeds.
- Remove the cooled cake by lifting the sides of the parchment paper. Cut the frosted carrot cake into 16 squares.
- Shred 16 strips of carrot using a vegetable peeler for carrot rosettes.
- Place a small mound of toasted coconut in the center of the square.
- Roll up a carrot slice, starting with the wider edge, and place it on top of the mound of coconut.
- Place three toasted pumpkin seeds on the outside of the carrot rosette.
- Place carrot cake bars on an attractive serving platter and proudly share it at your next special event!
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