¾teaspoonxanthan gumomit if your gluten free flour blend contains this or guar gum.
2cgranulated sugar
2teaspoonbaking powder
3teaspoonbaking soda
2teaspoonground cinnamon
1teaspoonground nutmeg
1teaspoonground cloves
1teaspoonground allspice
1teaspoonsalt
1cunsweetened applesauce
1¼ccanned crushed pineapple, lightly drained
½cvegetable oil
5largeeggs, room temperatureor use an egg replacement
1½teaspoonvanilla extract
3cpeeled fresh shredded carrots
2+cchopped walnuts or pecans, optionalmore nuts for decorating the top of the cake
1cgolden raisins, optional
Brown Sugar Cream Cheese Frosting
8 ozdairy free cream cheese, room temperaturesuggestion in post
4tablespoondairy free butter, room temperature
¾cbrown sugar, packed
½teaspoonvanilla extract
2cpowdered sugar, add more if needed
1teaspoonmolasses, optional
Instructions
Carrot Cake Bars
Preheat oven to 350°F. Lightly spray a 13" x 9" baking pan with nonstick spray and set aside.
In a very large bowl, combine the gluten free flour, xanthan gum if needed, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
Then add in the applesauce, pineapple, oil, eggs or replacement, and vanilla extract.
Using a hand mixer or large spoon, beat 1-2 minutes or until combined. Use a spatula to scrape down the sides and bottom of the bowl as needed.
Next add in the shredded carrots, nuts and raisins if using, by hand.
Pour the cake batter into the baking sheet. Transfer to the oven for 60 minutes.
Check the cake with a cake tester inserted into the middle of the cake. If the cake tester comes out clean, remove the cake from the oven.
When the cake tester comes out clean remove from the oven and allow to cool completely on a cooling rack before frosting.
Brown Sugar Cream Cheese Frosting
Place the cream cheese, butter, and brown sugar in the bowl of a stand mixer. Using the paddle attachment, beat for 1-2 minutes. Scrape down the sides of the bowl and bottom of the bowl often.
When the mixture is light and fluffy, add in the vanilla extract and 1 cup of powdered sugar.
Next slowly add in the remaining powdered sugar and molasses into the mixture. Beat until smooth. Add in more powdered sugar if you'd prefer the frosting to be thicker.
Cover the frosting and refrigerate at least 1 hour or 1-2 days before icing the cake.
Using an angled spatula transfer the icing to the cake pan. Spread evenly over the cake and then top with chopped nuts.
Refrigerate the cake for at least 2 hours before serving. This cake tastes the best when it's been refrigerated for one to two days.