Gluten-Free Carrot Cake Bars
Gluten-Free Carrot Cake Bars are soft, cinnamon spiced bars made with oat flour, shredded carrots, and maple syrup, then finished with cream cheese frosting.
Ingredients
- 1 ½ cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 1 cup finely shredded carrots
- ½ cup walnuts, chopped
- 1 ½ cups cream cheese frosting
Instructions
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper or grease it well.
- In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, milk, maple syrup, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the finely shredded carrots and chopped walnuts.
- Spread the batter evenly in the prepared pan. Bake for 22 to 25 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let the bars cool completely, then spread the cream cheese frosting on top. Slice into bars and serve.
Nutrition
Notes
- Shred the carrots finely: Finely shredded carrots blend into the batter better and help the bars bake up soft and even.
- Do not overmix: Stir just until combined so the bars stay tender.
- Cool before frosting: Let the bars cool completely or the cream cheese frosting will melt and slide.
- Adjust bake time: If your pan is darker or your carrots are very moist, the bars may need a few extra minutes.
- Clean slices: Chill the frosted bars for 20 to 30 minutes, then slice with a sharp knife for neat edges.
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