Carrot Cake Bars- Made with a wholesome combination of almond flour and oat flour, no one would ever guess this carrot cake is gluten-free and refined sugar-free!
As much as I love a good wheat flour cake, when I bake at home, I almost always choose a combination of oat flour and almond flour. Not only is the texture incredible but it actually feels good to eat cake with a better nutrition profile.
If you’ve made my vanilla almond flour cake then you’ll find the ingredients for this carrot cake are very similar. You don’t need starches, gums or anything fancy to make it. Let me show how!
Gluten-free Carrot Cake Bars Ingredients
- Eggs– I tried my hand at a vegan version but could tell it was going to take me a looooonng time to perfect it so I landed on using eggs instead. If you find a good egg substitute for this recipe, please share in the comments!
- Dairy-free Yogurt– Plain unsweetened yogurt is best to keep the cake refined sugar-free. I like to use Kite Hill almond milk yogurt but any kind will work.
- Coconut Sugar- If you don’t have coconut sugar, you can substitute brown sugar or cane sugar, just keep in mind it won’t be refined sugar-free if you use either of those options.
- Pure Maple Syrup- Adds sweetness and moisture. You can use honey or agave as an alternative.
- Extra Virgin Olive Oil- Coconut oil (melted and cooled) is a good substitute but any neutral flavored oil will work. Melted and cooled butter is also an option.
- Dairy-free Milk– I like soy milk for the protein content but any kind will work.
- Vanilla Extract– Just a teaspoon for enhanced flavor.
- Almond Flour– I always get asked about replacements for almond flour but unfortunately it cannot be substituted. The closest option would be hazelnut flour but that can be hard to find and the flavor profile is much stronger compared to almond.
- Oat Flour– If you can’t have oat flour, all-purpose GF flour should work in its place.
- Baking Powder and Baking Soda– I use both for maximum rise and golden color.
- Ground Cinnamon, Ginger, Cloves, Nutmeg, Salt– This combination of spices makes for the perfect carrot cake flavor. I use a VERY small amount of cloves and nutmeg (you can also use allspice) and salt to help round out the sweetness.
- Shredded Carrots– I like to use my food processor to finely chop the carrot for the best texture.
- Chopped Pecans– Nuts are optional but I love the texture they add. Pecans or walnuts are great!
- Dairy-free Cream Cheese- If you decide to make the Greek yogurt frosting, I recommend using Miyoko’s cream cheese as it blends the best with the yogurt.
- Dairy-free Greek Yogurt– We’re only using a little to soften the cream cheese but Greek yogurt is necessary for the right texture. Again, Kite Hill’s Greek yogurt is my go-to.
How to Make Carrot Cake Bars
- Combine wet ingredients and whisk to combine.
- Stir in dry ingredients and stir until a smooth batters forms.
- Fold in shredded carrots and chopped nuts.
- Transfer to lined baking dish. Bake for 25-30 minutes.
- Combine vegan cream cheese and vegan Greek yogurt with maple syrup and vanilla. Beat until smooth and fluffy.
- After cake cools, top with frosting. Slice, serve and enjoy!
More Gluten-free Dessert Ideas
Carrot Cake Bars (Gluten-free + Dairy-free)
Made with a wholesome combination of almond flour and oat flour, no one would ever guess this carrot cake is gluten-free and refined sugar-free!
Servings: 12 pieces
For the Carrot Cake Bars
- 2 pastured eggs
- ½ cup plain unsweetened yogurt, dairy-free
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup dairy-free milk
- 1 teaspoon vanilla extract
- 3 tablespoons extra virgin olive oil, or melted and cooled coconut oil
- 1½ cups almond flour
- 1 cup oat flour, or GF all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves, nutmeg, and/or allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon fine sea salt
- 1 cup shredded carrots
- ½ cup finely chopped pecans or walnuts
For the Greek Yogurt Frosting
- 8 ounces dairy-free cream cheese, I had best results with Miyoko’s
- ¼ cup dairy-free Greek yogurt, such as Kite Hill
- 1 teaspoon vanilla extract, I use non-alcoholic
- 4 tablespoons pure maple syrup
Prepare the Carrot Cake Bars
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Preheat the oven to 350°F. Line (with parchment paper) or grease an 8×8-inch baking dish or pan and set aside.
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In a large bowl, combine the eggs, yogurt, coconut sugar, maple syrup, milk, vanilla and olive oil. Whisk together.
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To the same bowl, add the almond flour, oat flour, spices (cinnamon, ginger, etc), baking powder, baking soda and salt. Stir together until smooth. Fold in shredded carrots and nuts until evenly combined.
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Transfer the batter to the baking dish, using a spatula to spread it out evenly to each side. Bake for 25-30 minutes, until firm and set. Remove from oven and allow to cool for at least an hour prior to frosting.
Prepare the Greek Yogurt Frosting
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Meanwhile, prepare the frosting by combining all of the ingredients in a large bowl. Using a hand mixer, beat everything together until evenly combined. You can also accomplish this by hand stirring but a mixer yields a slightly fluffier texture. Refrigerate until ready to use.
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Once the cake has cooled, top with frosting. Cut into 12 slices, serve and enjoy! Leftovers are best stored in an airtight container in the refrigerator and should last for up to 1 week.
Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.
Calories: 312kcal, Carbohydrates: 27g, Protein: 9g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 209mg, Potassium: 173mg, Fiber: 4g, Sugar: 15g, Vitamin A: 1844IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 2mg
