A wholesome, gluten-free spin on carrot cake in bar form — sweetened naturally and topped with a light cream cheese frosting.
Why You’ll Love This Recipe
These carrot cake bars give you all the cozy spice, carrot texture, and nutty flavor of a traditional carrot cake — but in a simpler, more manageable form. They’re made with almond flour (so no refined flour), naturally sweetened (no refined sugar), and yet still moist and satisfying. The cream cheese frosting is lighter and healthier, making it a treat you can feel good about.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350 °F (about 175 °C). Line an 8×8 inch square baking dish with parchment paper and spray it with cooking spray.
In a large bowl, whisk together the eggs, maple syrup (or honey), milk, oil, vanilla extract, cinnamon, baking soda, baking powder, and salt.
Add the almond flour, shredded carrots, chopped nuts, raisins, and coconut flakes. Stir until everything is well combined.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake on the center rack for 30–35 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Remove from oven and allow to cool 5 minutes. Then lift the parchment paper to transfer the bars out onto a cooling rack. Let them cool completely before frosting.
Once cooled, spread the healthy cream cheese frosting over the top. Garnish with extra chopped nuts if desired.
Cut into 9 bars (3 × 3 grid) and serve.
Servings and timing
Servings: 9 bars
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes
Variations
Flour swap: While this recipe is designed for almond flour, you could try adapting it with other gluten-free flours — though texture may change.
Sweetener alternatives: Use honey, agave, or other liquid sweeteners in place of maple syrup. Adjust to taste.
Add pineapple: Use up to ⅓ cup of well-drained crushed pineapple, squeezed of excess moisture.
Omit raisins or coconut: If you don’t like raisins or coconut, omit or replace with other dried fruits.
Make into muffins: Use a muffin tin, fill ~¾ full, and bake ~17–20 minutes (test with toothpick).
Sugar-free version: Use powdered sugar alternatives or erythritol / stevia blends in both batter and frosting.
Storage/Reheating
Refrigerate: Store the frosted bars in an airtight container in the fridge for up to 5 days.
Freeze: Flash freeze individual unfrosted bars on a tray (so they don’t stick together), then transfer to a freezer-safe container. They’ll keep up to 3 months. Thaw in the fridge before frosting and serving.
Reheating: Let bars come to room temperature before eating, or microwave a bar for ~10–15 seconds to soften just slightly (frosting may soften).
FAQs
What if I don’t have almond flour?
You could experiment with other gluten-free flours (like a blend of rice flour + tapioca + oat), but the texture will differ. Almond flour gives moistness and density this recipe is tuned for.
Can I use regular sugar instead of maple syrup or honey?
You can, but it might dry out the bars slightly. If using granulated sugar or a dry sweetener, you may need to increase moisture (milk or oil) accordingly.
Do I have to include raisins and coconut?
No — they’re optional. You can omit them or substitute with other dried fruits or nuts.
Can I make this nut-free?
Yes — replace the almond flour with a nut-free gluten-free flour blend and omit the walnuts/pecans. But results will shift in texture.
How do I make the frosting thicker or thinner?
Thicken by reducing the yogurt or increasing the cream cheese / powdered sweetener. Thin by adding a splash of milk or extra yogurt.
Can I prepare the bars ahead of time?
Yes — you can bake them, wrap unfrosted, and store for a couple of days in the fridge. Then frost right before serving.
Why did my bars turn out dry?
Possibly overbaked or your almond flour was too coarse. Also check if your sweetener or milk amounts were reduced inadvertently.
Is this recipe dairy-free?
It can be, if you use a dairy-free yogurt and cream cheese substitute, and a non-dairy milk.
Can I double the recipe?
Yes — use a larger pan (e.g. 9×13) and adjust baking time; watch closely as it may take longer to bake through.
Can I skip the frosting altogether?
Yes — the bars are tasty on their own. Frosting just adds creaminess and sweetness on top.
Conclusion
These Healthy Carrot Cake Bars are a delicious, more nourishing way to enjoy carrot cake without the fuss of layers. They strike a great balance — moist, flavorful, and still light — and the lighter cream cheese frosting brings just enough indulgence. Whether you serve them as dessert, snack, or a sweet treat, they’re sure to become a favorite.
These Healthy Carrot Cake Bars are a wholesome, gluten-free spin on classic carrot cake—naturally sweetened, made with almond flour, and topped with a light cream cheese frosting. Moist, flavorful, and perfect for a snack or dessert.
Ingredients
2 large eggs
⅓ cup maple syrup or honey
2 tbsp milk (any kind)
1 tbsp mild oil (avocado, light olive, or melted coconut)
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp baking soda
¼ tsp baking powder
⅛ tsp salt
1½ cups super fine blanched almond flour
¾ cup shredded carrots
½ cup chopped walnuts or pecans (plus extra for garnish)
¼ cup raisins
3 tbsp unsweetened coconut flakes
Cooking spray
1½ cups healthy cream cheese frosting (see Notes)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray with cooking spray.
In a large bowl, whisk together the eggs, maple syrup, milk, oil, vanilla, cinnamon, baking soda, baking powder, and salt.
Stir in almond flour, shredded carrots, nuts, raisins, and coconut flakes until combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Let cool in the pan for 5 minutes, then lift out using the parchment and cool completely on a wire rack.
Once cool, spread frosting evenly over the top and garnish with chopped nuts if desired.
Cut into 9 squares and serve.
Notes
Healthy cream cheese frosting: Mix softened cream cheese with Greek yogurt, a bit of powdered sweetener (or sugar), and vanilla extract until smooth. Adjust thickness by adding or reducing yogurt or sweetener.
Use agave, honey, or date syrup in place of maple syrup if preferred.
Omit raisins or coconut if not desired; substitute with other dried fruits or nuts.
To make dairy-free: use plant-based milk, vegan cream cheese and yogurt.
Bars are also delicious without frosting for a lighter option.
