Gluten-Free Carrot Cake
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (2)

Gluten-Free Carrot Cake

NUTRITION · PER SERVING57M COOK
CAL 11%·PRO 6%
CARBS 32G57% OF CAL
1G FIBER7G OTHER23G TOTAL SUGAR
FAT 10G41% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist carrot cake bars made with oats, cashews, and maple syrup, topped with dairy-free frosting. Naturally sweetened with warm spice and pecans. A wholesome dessert bar.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • Cooking spray
  • 1 cup cashews (see note 2)
  • 1 cup old-fashioned oats (see note 3)
  • 3/4 cup maple syrup (see note 4)
  • 1/2 cup melted coconut oil (measure when melted)
  • 2 large eggs
  • 1/4 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1-1/2 tablespoons cornstarch (see note 5)
  • 1 cup finely grated carrots
  • 2 ounces reduced-fat cream cheese (softened to room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1-3/4 cups powdered sugar
  • 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
  • Toasted and coarsely chopped pecans (optional)
PREP
25M
SODIUM
201MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.