Carrot Cake Bars

 

These are more like a dense quick bread. Soft, moist and full of great flavor. The cream cheese frosting really tops them off.

• 1 1/2 cups gluten free flour blend
• 1/4 cup coconut flour
• 1/4 cup cornstarch
• 2 tsp xanthum gum
• 2 tsp baking powder
• 2 1/2 tsp sweet spice blend
• 1/2 tsp salt
• 3 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup canola oil
• 2 cups grated carrots
• 1/2 cup sweetened shredded coconut
• 1/2 cup golden raisins
• 1 tsp gluten free vanilla extract
• Cream Cheese Frosting ( below)

Preheat the oven to 350 degrees.

  Combine the first 8 ingredients together in a small bowl. Set aside. In a medium sized bowl, beat the eggs. Then add both sugars, mix until the sugars are dissolved. Add the oil and beat until thick and smooth. Stir in the carrots, coconut, raisins and vanilla extract, mix well.

Gradually add the dry ingredients to the wet ingredients, mix to combine. Spread the carrot mixture into a 12"x8 1/2" baking sheet or a 9"x13" pan (for thicker bars) sprayed with non-stick cooking spray. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1/2 cup butter, 4 oz. cream cheese, and 3 cups powdered sugar.

Soften the butter and the cream cheese in the microwave for 20 seconds or until you can push your finger through the butter. Do not let them melt! Beat the two together until smooth and gradually add the powdered sugar, beating until smooth and satiny. Spread over the cooled carrot bars. Cut into squares. Makes 24 bars.

To Make Dairy Free "Cream" Cheese Frosting substitute the following:

Use 1/2 cup dairy free margarine, 4 oz soy cream cheese, and 3 cups powdered sugar.

Follow directions above.