Gluten-Free Carrot Cake Bars



Can I introduce you to my friend Lexi?!

Lexi is the ultimate girl boss and a total ball of fire with a fluffy golden retriever named Jax! We seriously have had many conversations about wanting our golden’s to mate, but that will be saved for another day.

You may already follow her, but if you don’t you should because she is the most spunky, fun person ever…oh and she makes amazing food!  Like these carrot cake bars?! Um, seriously want to eat the whole batch right now!

And today, I am sharing these amazing gluten-free carrot cake bars from her debut cookbook with you, yes you probably should add them to your Thanksgiving menu along with the Apple Cider Sangria found in her cookbook!

Lexi makes healthy food in a simple yet beyond flavorful way! If you love to eat, despite how you eat you will love her cookbook! I can’t wait to unpack our kitchen next month and try her Creamy Chicken Bacon Spaghetti Squash Boats, Baked Eggplant Parmesan, Pear Tartletts, No-Bake Sea Salt Cookie Dough Cups and Sweet & Savory Breakfast Galettes!

SO excited for you Lexi!!

If you haven’t listened to our podcast episode with Lexi, go have a listen HERE and check out her brand, spanking new cookbook, Lexi’s Clean Kitchen!

Gluten-Free Carrot Cake Bars

recipe from Lexi’s Clean Kitchen

  • 1 cup sifted blanched almond flour
  • ⅓ cup coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Optional: 2 teaspoons grated fresh ginger or ½ teaspoon ginger powder
  • ⅓ cup grated carrots
  • ⅓ cup chopped raw walnuts, plus more for garnish (garnish optional)
  • ¼ cup raisins
  • Optional: 3 tablespoons dark chocolate chips

1½ cups Vanilla Buttercream Frosting (page 288), or more as desired


  • Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
  • In a bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended. Whisk in the eggs, applesauce, vanilla, and ginger, if using, until smooth.
  • Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
  • Pour the batter into the baking dish, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
  • While the cake is baking, make the frosting and set aside.
  • When the cake is done, let it cool completely in the pan before frosting or cutting.
  • Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired. Cut into 9 to 12 bars to serve.
  • Store the bars in a closed container in the refrigerator for up to 5 days.

leave a comment

  1. sabrina says:

    This looks delish and is SO picture perfect! Is there any way you can share the frosting too? 😉

Leave a Reply

Your email address will not be published. Required fields are marked *



In Full Bloom is a digital journal encouraging you to thrive, not just survive, and find joy in nourishing your whole self—mind, body and soul. Imagine we were sipping iced matcha lattes together and catching up like lifelong friends. Let's cultivate conscious living together.

Always in my inbox with a reminder I need in the moment. Thank you for your words!