Gluten Free Carrot Cake Cheesecake Bars That Wow
Three indulgent layers combine into one show-stopping dessert: spiced carrot cake base, creamy cheesecake middle, and tangy cream cheese frosting on top. These bars are naturally gluten-free, make-ahead friendly, and slice perfectly every time.
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 9x13-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
Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual unfrosted bars tightly in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in fridge and frost before serving.
Substitutions:
- 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