Print

Gluten-Free Carrot Cake Cream Cheese Bars For Spring Desserts

Gluten-Free Carrot Cake Cream Cheese Bars For Spring Desserts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and moist gluten-free carrot cake bars topped with creamy cheese frosting, perfect for spring desserts.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

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

Discover my list of kitchen tools I always use.

Notes

  • Store leftovers in an airtight container in the refrigerator.
  • These bars can be frozen for up to 3 months.
  • Feel free to add raisins or coconut for extra flavor.

Nutrition