Gluten Free Bars: Carrot Cake Recipe

Moist and yummy, these bars are more like a dense quick bread, full of flavor and bursting with goodness. Everyone needs to eat their vegetables this way!

gluten free carrot cake bars

Gluten Free Carrot Cake Bars

1 1/2 cups gluten free flour
1/4 cup coconut flour
1/4 cup tapioca flour
2 tsp xanthan gum
2 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp salt
3 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil
2 cups grated carrots
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1 tsp gluten free vanilla extract


Cream Cheese Frosting ( below)

Preheat the oven to 350 degrees.

If you have been blessed with a convection oven, just make sure you reduce the temperature down 25 degrees to 325. Most of them automatically bring the temperature down, but it never hurts to make sure. Go buy an oven thermometer so you can check your oven temp.

Combine the gluten free flour, coconut flour, tapioca flour, xanthan gum, baking powder, cinnamon and salt together in a small bowl. Use a whisk, it mixes everything well and helps get rid of any clumps. Set aside.

In a medium sized bowl, beat the eggs.

Then add both sugars, mix until the sugars are dissolved. Add the oil and beat until thick and smooth. Stir in the carrots, coconut, raisins and vanilla extract, mix well.

Gradually add the dry ingredients to the wet ingredients, mix to combine. Spread the carrot mixture into a 12″x 8 1/2″ baking sheet or a 9″x 13″ pan (for thicker bars which is better. That means you get more!) sprayed with non-stick cooking spray.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.


Or, bake this in two 9″ cake pans at the same heat for about the same time. Spread the cream cheese frosting in between the layers and on the top and sides.

Using a pastry bag ( my high tech one is a zip type bag with the corner cut off), put orange colored frosting in and pipe out little carrots on top.  Then do it again using green frosting and make the carrot tops. Everyone will think you went to the bakery and bought one! Little do they know…

Cream Cheese Frosting

1/2 cup butter, 4 oz. cream cheese, and 3 cups powdered sugar.

Soften the butter and the cream cheese in the microwave for 20 seconds or until you can push your finger through the butter. Do not let them melt! Beat the two together until smooth and gradually add the powdered sugar, beating until smooth and satiny.

Spread over the cooled carrot bars. Cut into squares. Makes 24 bars.

 To Make Dairy Free “Cream” Cheese Frosting substitute the following:

Use 1/2 cup dairy free margarine, 4 oz soy cream cheese, and 3 cups powdered sugar.

Follow directions above.


Sprinkle the top with a little shredded coconut, toasted or not as you wish.

Happy baking!

Bake what you love: Kathy 

Photo Source: Betty Crocker 

Betty Crocker Cake mix Bar Recipe here: click here.


  • Bruce

    Reply Reply January 27, 2017

    Can the carrot cake recipe be made with almond flour instead of gluten free flour?

    • kathy

      Reply Reply January 30, 2017

      I don’t think a cup-for-cup substitution will work. Almond flour is a lot heavier than the gluten free flour blend. Here is a link to a trusted source for an almond flour carrot cake recipe. Pop over there and try it out.

  • Nanc

    Reply Reply August 27, 2023

    Noticed in book gluten-free yeast free bread cookbook some recipes omit the xanthan gum and some don’t using gluten-free flour, just wondering why and would it make a difference.
    Thank you

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