Gluten Free Carrot Cake Bars (Secret Ingredient)

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!

Gluten Free Carrot Cake Bars (Secret Ingredient)

Course: desserts

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

Calories: 623kcal

Author: Becky Hardin - The Cookie Rookie

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!

Print Recipe

Ingredients

For the Carrot Cake Bars

3 eggs
1-1/4 cups vegetable oil
2 cups Gluten Free Flour I used Bob's Red Mill 1:1 Gluten Free Baking Flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
3/4 cup carrot baby food
3/4 cup unsweetened apple sauce
1/2 cup chopped walnuts

For the Cream Cheese Frosting

8 ounces light cream cheese softened
1/2 cup butter softened
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

For the Carrot Cake Bars

In a large mixing bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby food and applesauce; mix well. Stir in walnuts.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° 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 mixing bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

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