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This CARROT CAKE BARS RECIPE has a secret ingredient, carrot baby food! You'll never believe how moist, simple, and delicious this EASY Carrot Cake can be. Try not to eat all the perfect cream cheese icing before piling it on and serving to your Easter guests. Best Carrot Cake Recipe ever!
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4.41 from 15 votes

Gluten Free Carrot Cake Bars (Secret Ingredient)

These Gluten Free Carrot Cake Bars are so moist and delicious, thanks to our secret ingredient. You'll never believe how simple and delicious this moist carrot cake recipe is! Try not to eat all the perfect carrot cake frosting before piling it on and serving it to your Easter guests. Best carrot Cake bars ever!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: desserts
Cuisine: American
Servings: 15 bars
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Hand Mixer

Ingredients

For the Carrot Cake Bars

  • 3 large eggs 150 grams
  • 1¼ cups vegetable oil 250 grams
  • 2 cups Gluten Free Flour 296 grams
  • 2 cups granulated sugar 400 grams
  • 2 teaspoons ground cinnamon 6 grams
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon Baking Soda 3 grams
  • ½ teaspoon kosher salt
  • ¾ cup carrot baby food 188 grams
  • ¾ cup unsweetened apple sauce 188 grams
  • ½ cup chopped walnuts 57 grams

For the Cream Cheese Frosting

  • 8 ounces light cream cheese 227 grams, room temperature (1 brick)
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 1 teaspoon pure vanilla extract 4 grams
  • 3 cups powdered sugar 339 grams

Instructions

For the Carrot Cake Bars

  • Preheat oven to 350°F. Grease a 15x10-inch baking sheet with nonstick spray. Set aside.
  • In a large bowl, using a hand mixer, beat the eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda, and salt; add to the egg mixture. Add the baby food and applesauce; mix well. Stir in the walnuts.
    3 large eggs, 1¼ cups vegetable oil, 2 cups Gluten Free Flour, 2 cups granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon Baking Soda, ½ teaspoon kosher salt, ¾ cup carrot baby food, ¾ cup unsweetened apple sauce, ½ cup chopped walnuts
  • Transfer to the prepared baking pan.
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Allow to cool.

For the Cream Cheese Frosting

  • In a small bowl, using a hand mixer, beat the cream cheese and butter until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar.
    8 ounces light cream cheese, ½ cup unsalted butter, 1 teaspoon pure vanilla extract, 3 cups powdered sugar
  • Frost the pan with the cream cheese frosting and cut into bars.

Video

Notes

  • You can use regular flour if you're not gluten free.
  • If you can't find carrot baby food, puree carrots in a food processor.
Storage: Store gluten free carrot cake bars in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bar | Calories: 546kcal | Carbohydrates: 67g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 116mg | Fiber: 2g | Sugar: 53g | Vitamin A: 2588IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg