Gluten-Free Carrot Cake Bars

Nine square pieces of frosted carrot cake topped with cream cheese icing and orange zest. A cut orange, grated carrot, and pecans are visible at the edges of the image.

No ratings yet

This best gluten-free carrot cake bars is moist, soft, and tender, packed with flavor, and topped with a luscious cream cheese frosting. Made with almond flour, gluten-free flour, warm spices, fresh carrots, and orange zest, this easy one-bowl recipe is perfect for birthdays, brunches, holidays, or an everyday treat.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American, European

Keyword: Gluten-Free Carrot Cake Bars

Servings:

Calories: 327kcal

Equipment

Ingredients

Cake

1 cup Super fine blanched almond flour
1/3 cup Gluten-free flour with xanthan gum
2 tsp Baking powder
1 tsp Cinnamon ground
1/4 tsp Nutmeg ground
1/4 tsp Cloves ground
3 Eggs
1/3 cup Light brown sugar
1/2 cup Olive oil
1 Orange zest
3 tbsp Lemon zest
1 1/2 cup Carrots greted
1/2 cup Pecans chopped

For the frosting

8 oz Cream cheese at room temperature
2 tbsp Maple syrup
2 tbsp Orange juice freshly squeezed
1 tsp Vanilla extract
Ground cinnamon for sprinkling
finely grated orange zest for garnish

Instructions

The cake. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. In a medium bowl, combine the dry ingredients: almond flour, gf flour, baking powder, cinnamon, nutmeg, and cloves until well incorporated.
2. In a large bowl, whisk eggs with sugar until the sugar has dissolved. Then, slowly, while continuing to whisk, pour in olive oil in a thin stream. Continue whisking until the oil and eggs are well combined. Stir in orange zest and juice.
3. Add the dry ingredients to the wet ingredients and stir until the batter is smooth. Fold in carrots and pecans until combined. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
The frosting. Meanwhile, beat together cream cheese, maple syrup, orange juice, and vanilla extract using a hand mixer until smooth. Spread the frosting evenly on the cooled cake. Cut into 9 squares. Sprinkle with cinnamon and garnish with grated orange zest. Enjoy!

Notes

Leave a bit of parchment overhang on the sides - it’ll make it easier to lift the bars out once they’ve cooled.
You can substitute the gluten-free flour with the same amount of regular all-purpose flour.
Once you add the dry ingredients, stir just until combined to avoid a dense texture. Don’t overmix!
With every oven being different, check the bars at 30 minutes. They are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The cake must be completely cool before frosting; otherwise, the cream cheese mixture can melt.
Store bars in an airtight container in the fridge for up to 4 days.
You may also freeze the unfrosted cake (either whole or cut into squares) for up to 2 months. Thaw in the fridge overnight, then frost before serving.

Nutrition