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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
5 from 9 votes

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
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Carrot Cake Bars

Cream Cheese Frosting (see Notes for Paleo version)


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.


Calories: 484kcal | Carbohydrates: 41g | Protein: 9g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 285mg | Potassium: 160mg | Fiber: 5g | Sugar: 26g | Vitamin A: 2105IU | Vitamin C: 1.1mg | Calcium: 75mg | Iron: 1.6mg
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 9 votes (1 rating without comment)

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    1. I haven’t tried it with gluten-free flour yet. I am sure you can, I am just not sure what would the ratio be. Yes, they are so good!

  1. 5 stars
    Mmm, yum! Nice and moist, definitely a carrot cake fan here so I will definitely be making this soon. Easter if not sooner!

  2. 5 stars
    Easter is my favorite time of year simply for all the carrot cake! This looks exceptional; can’t wait to give it a try!