Carrot Cake Bars with Cream Cheese Frosting
Fluffy, spongy, and moist Carrot Cake Bars make for the best dessert. Made with fresh carrots, gluten-free flours, coconut sugar, walnuts and raisins. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to make for Spring and Easter.
Ingredients
Carrot Cake Bars
- 3 cups bleached almond flour
- 1.5 cups tapioca flour
- 1 cup coconut sugar
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1/2 tsp pink sea salt
- 2 tsp cinnamon
- 1 cup unsalted butter
- 1/2 cup unsweetened applesauce
- 4 eggs
- 1 tsp vanilla extract
- 3 cups grated carrots
- 1 cup raw chopped walnuts
- 1 cup raisins (optional)
Cream Cheese Frosting
- 8 oz cream cheese
- 1 cup unsalted butter (softened)
- 1.5 cup powdered sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
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Preheat oven at 350 degrees F.
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In a large mixing bowl, whisk together almonf flour, tapioca flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk until all ingredients are well combined.
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Next, melt butter in the microwave. Pour melted butter in another large mixing bowl. Add eggs, applesauce, and vanilla extract. Whisk until well combined. Pour wet ingredients into dry ones and whisk again until well combied and batter is formed.
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Fold grated carrots into batter. Add walnuts and raisins if using and fold into batter as well.
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Grease a 9x13 inch baking pan with oil or butter. Pour batter into greased pan. Use a spatula to evenly spread batter throughtout the pan.
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Bake for 45 minutes.
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Remove cake from the oven and place pan on a cooling rack. Allow pan to completely cool down before removing the cake from it. Touch the bottom of the pan, if it's not hot anymore, flip it on a flat surface like a cutting board. Then place a cooling rack over it and carefully flip again. Allow it to finish cooling off a bit more for another 10-15 minutes.
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At this point, make the cream cheese frosting. lace all ingredietns for the frosting in a stand mixer bowl or a mixing bowl (if using a hand mixer); cream cheese, softened butter, powdered sugar, cinnamon, vanilla extract, and milk. Mix on medium-high speed until creamy and smooth frosting is reached.
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Use a spatula to evenly spread frosting throughtout cake. Slice cake into 12 even squares. Slice cake down three ways, then four ways horizontally . This will result in 12 squares.
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Place any leftover carrot cake bars in an airtight container. Keep refrigerated for up to 5-7 days.