Gluten free carrot cake cheesecake bars solve that age-old dessert dilemma: carrot cake or cheesecake? Honestly, why choose when you can stack them together? You get a spiced carrot cake base loaded with walnuts and sweet carrots, a thick layer of tangy cheesecake in the middle, and a swoosh of cream cheese frosting on top. It’s basically dessert heaven in a 9×13 pan.
Here’s the thing—these bars are way less fussy than making an actual layer cake. No leveling cake rounds, no frosting catastrophes, and you can cut them into perfect squares that actually hold together. They’re fantastic for spring gatherings, holiday potlucks, or when you need to bring something impressive but don’t want to spend all day in the kitchen. Plus, they slice cleanly even when you’re serving a crowd, which is more than most desserts can promise. The gluten-free part? Totally seamless. Nobody will know unless you tell them.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
What Makes These Bars Totally Worth It
❃ Two desserts, one pan: Carrot cake lovers and cheesecake fans both win, and you only dirty one baking dish
❃ Actually tastes better the next day: The flavors settle in overnight, making these perfect for advance prep
❃ No weird gluten-free texture: Almond flour and oat flour keep everything moist and tender without that gritty aftertaste
❃ Way easier than layer cakes: Skip the cake drama and just spread, layer, bake, done
❃ Freezes beautifully: Wrap individual portions and stash them for whenever you need dessert fast
❃ Crowd-tested winner: Seriously, bring these anywhere and watch them disappear
What You’ll Need to Make Them
For the Carrot Cake Base:
• 2 cups almond flour. Blanched works best; unblanched is fine if you don’t mind tiny brown flecks
• ½ cup oat flour. Grab certified gluten-free oats and blitz them in your blender if you can’t find oat flour
• 1½ teaspoons baking powder. Double-check that it’s gluten-free
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 3 large eggs, room temperature. Cold eggs won’t mix as smoothly
• ¾ cup coconut sugar. Brown sugar or regular sugar work great too
• ⅓ cup melted coconut oil. Butter’s fine if you prefer; just let it cool a bit first
• 1 teaspoon vanilla extract
• 1½ cups finely grated carrots. About 3 medium carrots; the finer you grate, the better the texture
• ½ cup chopped walnuts. Skip if allergies are an issue
• ⅓ cup raisins. Or dried cranberries, or just leave them out
For the Cheesecake Layer:
• 16 ounces cream cheese, softened. This MUST be room temp or you’ll fight lumps forever
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream. Keeps the cheesecake from cracking and adds tanginess
For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar, sifted. Sifting matters here
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk. Add until it spreads easily
Let’s Make Them — Step by Step
1 Get your pan ready and heat the oven.
Set your oven to 325°F. Line a 9×13-inch pan with parchment paper so it hangs over two sides—this makes lifting the bars out later super easy. Give the parchment a quick spray with cooking oil.
2 Mix up the carrot cake batter.
Whisk your almond flour, oat flour, baking powder, spices, and salt together in a big bowl. In another bowl, beat the eggs and coconut sugar together until they’re a little foamy—about a minute. Stir in your melted coconut oil and vanilla. Pour the wet stuff into the dry stuff and stir until it just comes together. Don’t go crazy mixing or you’ll end up with tough bars. Fold in your carrots, walnuts, and raisins gently.
3 Spread the carrot layer in your pan.
Dump the carrot cake batter into your prepped pan and smooth it out with a spatula. It’ll look thin—that’s perfect. Press it down a little to get rid of any air pockets.
4 Whip up the cheesecake layer.
Beat your softened cream cheese on medium speed until it’s completely smooth—about 2 minutes. Scrape the bowl down. Add the sugar and beat another minute. Now add your eggs one at a time, mixing just until each one disappears into the batter. Stir in the vanilla and sour cream until everything’s silky. The trick here is not overbeating once the eggs go in—too much air causes cracks later.
5 Layer everything and bake.
Pour your cheesecake mixture right over the carrot cake layer and spread it to the edges. Tap the pan on your counter a few times to pop any bubbles. Slide it into the oven for 40–45 minutes. You’re looking for edges that are set but a center that still jiggles slightly when you shake the pan. Once it’s done, turn off your oven, crack the door, and let the whole thing cool inside for 30 minutes. This gradual cooldown prevents those annoying cracks.
6 Chill completely before frosting.
Pull the pan out and let it cool all the way on your counter. Then cover it and refrigerate for at least 4 hours, but honestly, overnight is better. The layers need time to set up properly or your slices will be messy.
7 Frost the top.
Beat your cream cheese and butter together until fluffy. Add the powdered sugar and vanilla, beating until smooth. Add milk a tablespoon at a time until you can spread it easily. Lift your chilled bars out using the parchment overhang, then spread or pipe the frosting on top.
8 Slice and serve.
Use a sharp knife and wipe it clean between every single cut—trust me on this. For the cleanest slices, dip your knife in hot water, dry it off, then cut. You’ll get 16 generous bars or 24 smaller ones.
Little Details That Make a Big Difference
❃ Bring everything to room temp before mixing. Cold cream cheese equals lumps, period. Set your cream cheese and eggs out on the counter about an hour before you start baking.
❃ Cool gradually to avoid cracks. That slow cooldown in the turned-off oven makes a huge difference. Cheesecake hates sudden temperature changes, and this step prevents the top from splitting.
❃ Grate carrots small. Big shreds look rustic but create a stringy, uneven texture. Use the small holes on your grater and you’ll get tender, evenly distributed carrot throughout.
❃ Wait for overnight chilling if you can. These gluten free carrot cake cheesecake bars honestly taste better the next day. The flavors meld, the texture firms up, and slicing becomes way easier.
❃ Store them properly. Keep bars in an airtight container in the fridge for up to 5 days. Freeze unfrosted bars wrapped tightly in plastic for up to 3 months—thaw in the fridge overnight and frost before serving.
Just So You Know What You’re Getting
• Calories: 310
• Total Fat: 22g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 18g
• Protein: 7g
• Sodium: 180mg
❃ Nutrition info is estimated and may vary based on specific ingredients used.
You Asked, We Answered
➲ Can these be dairy-free?
The cheesecake layer makes this tricky, but yeah, you can swap in vegan cream cheese—Kite Hill or Miyoko’s both work well. Use coconut cream instead of sour cream, and grab vegan butter for the frosting. The texture changes slightly but they’re still delicious.
➲ Why did my cheesecake crack?
Usually it’s overbaking, a sudden temperature drop, or beating too much air into the batter after the eggs go in. Make sure you’re using that gradual cooling method and pulling the bars when the center still jiggles a little. Cracks happen sometimes—the frosting covers them anyway!
➲ Can I use regular flour?
Sure, but you’ll lose the gluten-free aspect. Swap 2 cups of all-purpose flour for the almond and oat flour combo. The texture will be lighter and a bit less dense.
➲ How do I freeze these?
Wrap individual unfrosted bars tightly in plastic wrap, then toss them in a freezer bag. They’ll keep for 3 months. Thaw overnight in the fridge and frost before serving for best results.
The Sweet Takeaway
Honestly, these gluten free carrot cake cheesecake bars hit differently than your standard dessert. You get that warm, spiced carrot cake vibe paired with rich, tangy cheesecake, and the whole thing comes together without the stress of fancy cake decorating. They slice beautifully, travel well, and the make-ahead factor means you can knock them out the day before and still look like a dessert genius.
If you’re into these, definitely check out Our:
❃ Gluten Free Cheesecake in 5 Simple Steps (Rich, Creamy & Foolproof)
❃ Easy High Protein Carrot Cake Cheesecake Bars (30g Protein!)
❃ Fudgy Gluten Free Zucchini Brownies in 35 Minutes
❃ Best Sopapilla Cheesecake Bars: 5-Ingredient Mexican Dessert
Drop a comment and tell us how yours turned out! Did you add extra cinnamon? Swap pecans for walnuts? We love seeing how you make these your own. And if you want more gluten-free dessert ideas delivered straight to your inbox, find me on Pinterest—new recipes drop every week.
Gluten Free Carrot Cake Cheesecake Bars That Wow
Ingredients
Carrot Cake Base:
- 2 cups almond flour
- 1/2 cup oat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 3/4 cup coconut sugar
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts
- 1/3 cup raisins
Cheesecake Layer:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 325°F. Line a 9×13-inch pan with parchment paper, leaving overhang on two sides. Lightly grease.
- Whisk almond flour, oat flour, baking powder, spices, and salt in a large bowl. In another bowl, beat eggs and coconut sugar until foamy. Stir in melted coconut oil and vanilla. Combine wet and dry ingredients. Fold in carrots, walnuts, and raisins. Spread evenly in prepared pan.
- Beat cream cheese until smooth, about 2 minutes. Add sugar and beat 1 minute. Add eggs one at a time, mixing just until combined. Stir in vanilla and sour cream. Pour over carrot cake layer and spread to edges. Tap pan on counter to release air bubbles.
- Bake 40-45 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and cool inside 30 minutes. Remove and cool completely on counter. Refrigerate at least 4 hours or overnight.
- Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beating until smooth. Add milk until spreadable. Lift bars from pan using parchment. Spread frosting on top. Slice with a clean knife between cuts.
Notes
- Use brown sugar or granulated sugar instead of coconut sugar
- Swap melted butter for coconut oil
- Replace walnuts with pecans or omit for nut-free
- Use dried cranberries instead of raisins
