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  • Carrot Cake Bars (Gluten-Free)

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    These carrot cake bars are delicious, perfectly moist and soft – easy dessert for any holiday. Simply the best gluten-free carrot cake treat.

    Carrot Cake Bars

    Carrot Cake Bars – Easy Holiday Dessert

    Carrot cake is my favorite cake. I wanted to create a dessert with the same delicious flavor but that’s easy to make.

    These carrot cake bars are the ultimate sweet indulgence for any holiday – perfect for Easter, Mother’s Day brunch, Memorial Day, 4th of July and even Thanksgiving. I think it’s such an incredible dessert that should be enjoyed all year long. It’s a great dessert to bring to a potluck, a family gathering or to make for a birthday. This gluten-free carrot cake bars recipe makes about 20 mini cakes.

    Easy Carrot Cake Bars

    How To Make Carrot Cake Bars

    This gluten-free mini carrot cakes recipe has a few steps but it comes together quickly and easily. The prep time takes about 15 minutes and the recipe doesn’t require any special equipment. All you need is 2 mixing bowls, spatula, baking dish, and parchment paper.

    Mix the dry ingredients and the wet ingredients separately, and fold the wet ingredients into the dry ingredients. Mix well until there are no dry pockets. The batter will be relatively thick. Add chopped walnuts, raisins, and shredded carrots to the bowl, and mix until everything is well incorporated.

    Spread the batter in a baking dish and bake it in a preheated oven. While the cake is baking, make the frosting and frost the cake once cooled.

    Mini Carrot Cakes

    Tips For Perfect Mini Carrot Cakes

    • Line the baking dish with parchment paper so the paper hangs over the sides. This prevents the cake from sticking to the dish and makes it easier to remove.
    • Cool the carrot cake before you add the frosting so the frosting doesn’t melt.
    • Refrigerate the frosting for 15 minutes so it holds its shape when you frost the sheet cake.
    • Chop the raisins and the carrots in small pieces with a knife for best texture.
    • For equal size cakes, if you are using a 9 x 13 baking dish, cut the cake horizontally in the middle and then cut each half in the middle again. Cut the cake vertically in 5 even rows. This should yield 20 equal carrot cake bites.
    Easy Carrot Cake Bites

    Healthy Carrot Cake Bars Recipe (Gluten-Free, Paleo-Friendly)

    Most carrot cakes are loaded with sugar and oil to achieve a sweet and moist cake. This homemade carrot cake bars are not overly sweet and made with healthier ingredients. For Paleo carrot cake bars, you can make paleo-approved frosting with coconut cashew cream cheese frosting instead of regular cream cheese frosting. I also made them gluten-free by using almond and coconut flour. Even though the bars are made with gluten-free ingredients, they taste incredible and the texture of the cakes is amazing.

    Healthy Carrot Cake Bars

    How To Store Carrot Cake Bars

    You can store the carrot cake bars in the refrigerator for about 3-4 days. The bars taste even better after they have been refrigerated and the frosting is cool.

    You can also make this sheet pan carrot cake and cream cheese frosting ahead of time and keep it refrigerated until it’s time to serve. Cover with the frosting, cut into squares and top with chopped walnuts.

    Gluten-Free Carrot Cake Bars

    More Gluten-Free Dessert Recipes

    You can never have too many gluten-free dessert recipes! If you love this carrot cake bars recipes, you might also love these:

    Carrot Cake Bars

    Carrot Cake Bars (Gluten-Free, Paleo-Friendly)

    These carrot cake bars are delicious, perfectly moist and soft – easy dessert for any holiday. Simply the best gluten-free carrot cake treat.
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 20
    Calories 484kcal


    Carrot Cake Bars

    Cream Cheese Frosting (see Notes for Paleo version)

    • 4 oz cream cheese
    • 1/4 cup butter
    • 1 1/2 cups powder sugar
    • 1 tsp vanilla extract


    Carrot Cake Bars

    • Preheat oven to 350 F. Line a 9×13 dish with parchment paper so that the paper hangs over the sides. This helps to easily remove them once baked. Set aside.
    • In a medium bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, cinnamon, allspice, salt and baking soda.
    • In another bowl, mix together the wet ingredients – melted coconut oil, eggs, vanilla extract. Fold wet ingredients into dry ingredients until everything is well incorporated and there are no dry pockets left. The batter will be thick.
    • Fold in carrots, raisins and 1 cup chopped walnuts. Spread the batter evenly in the baking dish and bake in the preheated oven for about 25 minutes, or until a toothpick comes out clean. Remove from oven and let cool.

    Cream Cheese Frosting (see Notes for Paleo version)

    • While the carrot cake bars are baking, make the frosting. Combine the cream cheese and butter in a medium mixing bowl and mix with a mixer for a minute. Add powdered sugar in batches until frosting is smooth and creamy.
    • Once cake is cooled, spread cream cheese frosting evenly over the cake. Sprinkle the remaining 1 cup chopped walnuts on top and refrigerate for about 1 hour or until frosting is firm.


    *For a Paleo-friendly option, use this Coconut Cashew Cream Cheese Frosting.


    Nutrition Facts
    Carrot Cake Bars (Gluten-Free, Paleo-Friendly)
    Amount Per Serving
    Calories 484 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 15g75%
    Cholesterol 75mg25%
    Sodium 285mg12%
    Potassium 160mg5%
    Carbohydrates 41g14%
    Fiber 5g20%
    Sugar 26g29%
    Protein 9g18%
    Vitamin A 2105IU42%
    Vitamin C 1.1mg1%
    Calcium 75mg8%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Dessert
    Cuisine American
    Keyword Carrot Cake Bars, Gluten Free, Healthy, Holiday
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