- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the bars are baking, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the bars are cool, spread the cream cheese frosting on top.
- Cut into squares and serve.
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