There is no better way to celebrate Spring than with a light, fresh Carrot Cake!
This dessert always makes an appearance at my family’s Easter celebration in one form or another…cupcakes, mini-bundt cakes, 6-layered round cake and this year…a sheet cake. No matter what size or shape it takes it never disappoints!!!
I am really into sheet cakes right now…no particular reason why, but they are functional, casual and great for serving a crowd. I also love bar recipes for the exact same reasons. This cake recipe works for both but I do prefer the different frosting variations since the whipped frosting is a bit thinner and seems to drizzle better over the individual bars which are a little thicker than the sheet cake.
Carrot Cake Bars or Sheet Cake
1 ½ cups blanched almond flour
½ tsp. sea salt
½ tsp. baking soda
½ Tbsp. cinnamon
½ tsp. nutmeg
3 eggs
2 Tbsp. coconut oil or butter, melted
¼ cup maple syrup
1 ½ cups carrots, grated
½ cup walnuts plus 2 Tbsp., chopped
½ cup raisins
Preheat oven to 325° F
Grease a 8×8 baking pan for bars or a 9×12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup
Stir carrots, walnuts and raisins into wet ingredients
Stir wet ingredients into dry
Spread batter into prepared 8×8 baking pan or 9×12 sheet pan
Bake at 325° for 22 to 25 minutes
For Bars: Cool to room temperature and then turn cake out onto cutting board
Using a sharp knife, cut into 9 bars
Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts
For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper
Wipe out the sheet pan and return the cake to the clean pan
Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts
Serve and Enjoy!
Whipped Cream Cheese Frosting (For Bars)
¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla
Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
Store leftover frosting in an airtight jar in the refrigerator
Classic Cream Cheese Frosting (For Sheet Cake)
1 stick butter, softened
8 ounces cream cheese, softened
¼ cup maple syrup
½ Tbsp. vanilla
In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
Store frosting in an airtight jar in the refrigerator until ready to use
This recipe is shared at:
Wednesday Extravaganza, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Wheat-Free Wednesday, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Tasty Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Made From Scratch Monday,
This looks amazing, Andrea! A sheet cake is definitely my preference. 🙂
Shirley
I’m wondering why there is a different recipe for the frosting for the bars than for the sheet cake. Could you comment?
“This cake recipe works for both but I do prefer the different frosting variations since the whipped frosting is a bit thinner and seems to drizzle better over the individual bars which are a little thicker than the sheet cake.”
This cake looks divine. Do you have a dairy free frosting recipe?
I don’t have a dairy-free frosting recipe but you could do a glaze maybe…they are equally delicious without any frosting too!
Use coconut full fat milk . Put cans in refrigerator for 24 hours, scoop out the solid part and whip in mixer add stevia if you like it sweeter.
Perfect timing! I was just freaking out about not having a dessert plan for Easter; this looks like the ideal crowd-pleasing dessert. Thanks…
I made this for my husbands birthday… I’m new to gluten free, or well, I’ve been gluten free for about a year, but am just now starting to really bake that way. Is this supposed to be really dense? When I pulled it out of the oven, it looked more like bread than cake. I used a 8×8 pan for bars. I’ve not tried it yet – as my husband is still at work, and it is for his bday… I hope it tastes good.
I hope you will stop by and let me know how you liked it!
Ooooh, I’m pinning this one! I love carrot cake and yours looks so moist. Thanks for the recipe!
This looks amazing and ready to dive into! YUM so sweet! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!
Cindy from vegetarianmamma.com
This carrot cake looks divine, Andrea! I am pinning it, for certain!
Is it possible to use a flax seed binder instead of the eggs?
Yes, absolutely!
I’ve made this three times now… it is now a serious favorite. So good.
Thanks! 🙂
Made this today – DELISH! So glad to find a simple carrot cake that is gluten free. Thanks!
Have you ever made this as a layer cake? I am making it for my little one’s first birthday cake. Thanks!
Oh yes, it works great as a layer cake!
can i use another gluten free flour? i have intolerance to almonds, so it might affect me..thank you
I haven’t tried this recipe with anything but almond flour so I can’t really say, if you try something that works reply back and let us know!
I also have a intolerance to almonds..so i made this recipe..with 1 cup all purpose gluten free flour (4cup4) is the best…and i only used 1/4 cup of the almond flour..It came out delicious, and i couldnt tell the difference..I will try next time just using the 4cup4 all purposoe flour..(its expensive, but its the best
Thank you for the sharing your revisions! I also LOVE Cup4Cup!
Irene,U can google carrot cake recipes using coconut flour & other gluten free flours.2 much coconut flour means 2 much fiber. God Bless,Danny J.💕
So DELICIOUS! Made it just before dinner tonight and it smelled so good in the oven that we couldn’t even wait to frost it before diving in! Perhaps we’ll manage to frost the next one as I’m adding it to my Easter Holiday menu as well! Thank you so much for sharing this yummy little treasure!
Could you freeze the bars with the frosting?
I think you could but I wouldn’t. They will be best if you freeze them without the frosting and just make it fresh. The frosting will keep in the fridge nicely for a week or so.
Can I use the same amount of regular flour maybe mixed with whole wheat. Small bag of Almond Flour is $14.99. May try bulk store
Is the baking time the same if I want to bake these into cupcakes?
I would think it might be a little longer since a cupcake will be thicker than the sheet cake recipe. As long as a toothpick comes out clean you should be good.
I just made this cake and it is delicious!! My only problem is that there wasn’t enough batter to fit in an 8×8 pan without being very thin. I changed it to a standard loaf pan instead and that worked but I had to increase the baking time to 33 minutes. I added in some chopped pecans, walnuts and pistachios because I couldn’t decide and it was super nutty!!
Wonderful