These Carrot Cake Bars are absolutely amazing. You’d never guess the secret ingredient in them is carrot baby food! They’re topped with delicious cream cheese frosting which makes them absolutely irresistible! They are equally delicious made gluten free.
(Originally published March 21, 2018)
You guys, Easter is just around the corner and I have the perfect dessert for your Easter dinner. . . Carrot Cake Bars with cream cheese frosting.
I can’t even begin to tell you how good these are.These bars are so simple to make and the best part is, you don’t have to shred any carrots!! I know it might seem weird that there is baby carrot food in these, but just trust me, it works.
The list of ingredients is simple, and the only thing you might not have in your pantry is the baby carrot food. Yep, that’s right there is baby food . . . that’s the secret ingredient. Because carrot baby food is just carrots and water, they make this cake amazingly moist and delicious.
Trust me, after making this once, you will always keep a jar of carrot baby food in your pantry.
Let’s talk gluten free for a minute.
If you’re always on the look out for delicious gluten free desserts, then I totally have your back today.
When I found this recipe over on the Cookie Rookie, she’d made them with Bob’s Red Mill Gluten Free 1:1 baking flour gluten free. Since I have a bag of that in my freezer and because I have several friends who have to eat gluten free, that’s what I used the first time I made them.
Holy moly, I was blown away! I would never have guessed they were gluten free. All my gluten free friends that I took some to couldn’t believe it either. My friend Julie said it was THE best gluten free cake she’s ever eaten.
The great thing about that particular gluten free flour is you can just swap it straight across, you don’t have to change a recipe to make it work.I made a batch of these bars a few days later and used all purpose flour just to see the difference and they were amazing too. So ridiculously delicious!
I’ll let you in on a little secret though, I think I actually liked the gluten free version just a tiny bit better. I don’t even know why. Maybe it was a texture thing because they were a little more dense and I happen to love a good moist, flavorful, dense cake.
Anyway, either version you make, they’re scrumptious and you will want to make them over and over.
Plus, they’re the perfect carrot cake recipes for all those picky eaters who don’t like shredded veggies in their desserts, or nuts, or raisins (bleh!!) or pineapple or coconut, etc.
I’d love to hear what you think of these.Print
Recipe Source: Adapted slightly from The Cookie Rookie