Gluten Free Carrot Cake Bars
These Gluten Free Carrot Cake Bars are so dreamy. The cake is soft and moist and the vegan cream cheese frosting is so creamy and authentic to real cream cheese frosting. These are the perfect dessert to make for Easter even if you don't have allergies. They are completely gluten free, dairy free, soy free, egg free, and nut free.
Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Servings: 20 Bars (using a 9"x13" Baking Pan)
Cake Bar Wet Ingredients
- 3 tablespoons Ground flax
- 9 tablespoons Warm Water
- 1 cup Room temperature dairy free butter
- 1 cup Cane sugar
- 6 tablespoons Light brown sugar
- 1 teaspoon Pure vanilla extract
- 1 1/2 cup Finely grated carrots - be sure to grate them using a medium to fine grater
- 1 cup Canned crushed pineapple - be sure to drain the liquid off well prior to adding to your cake bars
Dairy Free Cream Cheese Frosting Ingredients
- 1 cup Dairy free cream cheese - see blog post for my brand suggestion
- 3 cups Powdered sugar - sift your powdered sugar if it's chunky
- 1/2 teaspoon Pure vanilla extract
- 1 pinch Salt
Cake Bar Instructions
Preheat your oven to 350°F. Line a 9"x13" baking pan with parchment paper with the parchment paper coming up on the two long sides. This will help you pull the cake out after baking. Grease the edges that are not covered with parchment paper with a small amount of dairy free butter.
Whisk together all your dry ingredients and set aside. In a separate bowl, whisk together your ground flax and water and set aside to thicken while you do the next steps.
Combine butter and both sugars in your stand mixer fitted with the paddle attachment on medium speed for about a minute or until slightly fluffy. Add in your flax egg and vanilla and combine again on medium for another minute until combined and fluffy.
Next, add your finely grated carrots and drained crushed pineapple to the bowl and mix on medium until combined for about 30 seconds. Scrape down the sides of the bowl as needed.
Next, add all of your dry ingredients and mix on low just until combined, do not overmix. Pour into your prepared baking pan, spread until flat with a rubber spatula, and bake in the center of your preheated oven for about 35 minutes or until a toothpick inserted in the center comes out dry.
After baking, carefully remove using the edges of the parchment paper and place on a cooling rack. Let cool completely before frosting and cutting.
In the bowl of your stand mixer fitted with the paddle attachment add in your dairy free cream cheese, powdered sugar, vanilla extract, and salt. Mix starting on low and working your way up to medium-high until combined and creamy.
Spread your vegan cream cheese frosting onto your cooled cake using a rubber spatula. Then cut your cake into bars.
Store on the counter for up to 2 days, the fridge for up to 4 days, or freeze for about 2 months. Please note the cake may dry out in the fridge. I suggest storing in the freezer if you do not plan on eating it within 2 days.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.