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Gluten-Free Blueberry Carrot Cake Bars Recipe

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These Gluten-Free Blueberry Carrot Cake Bars combine moist shredded carrots and fresh blueberries in a tender oat and almond flour base. Perfectly spiced with cinnamon, ginger, and nutmeg, these bars offer a delightful, naturally sweet treat that’s dairy-adaptable and topped optionally with creamy frosting and crunchy granola or nuts. Ideal for a healthy snack or dessert that’s both flavorful and gluten-free.

Ingredients

Scale

Dry Ingredients

  • 1 cup gluten-free oat flour
  • 1/2 cup blanched almond flour
  • 2 tablespoons cornstarch or arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup raw sugar
  • 2 teaspoons cinnamon
  • Pinch of ground ginger and nutmeg (optional)

Wet Ingredients

  • 1 large egg (room temperature if possible)
  • 2/3 cup non-dairy milk (room temperature if possible)
  • 1/3 cup vanilla Greek yogurt or dairy-free yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil or butter

Additional Ingredients

  • 2/3 cup finely shredded carrots, squeezed dry with paper towel
  • 2/3 cup fresh blueberries, tossed with a little oat flour

Optional Toppings

  • Yogurt frosting, coconut whip frosting, or frosting of choice
  • 1/3 cup gluten-free granola or toasted nuts for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch brownie pan with parchment paper and set it aside to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, sift or whisk together the gluten-free oat flour, almond flour, cornstarch or arrowroot starch, baking powder, baking soda, kosher salt, raw sugar, cinnamon, and optional ginger and nutmeg until well combined.
  3. Combine Wet Ingredients: In a separate bowl, thoroughly mix the room temperature non-dairy milk, vanilla Greek or dairy-free yogurt, egg, vanilla extract, melted coconut oil or butter, and cinnamon, ensuring an even blend of liquids and spices.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients in batches. Gently fold them together with a spatula, taking care not to overmix; some lumps in the batter are perfectly fine and help keep the texture fluffy.
  5. Fold in Carrots and Blueberries: Carefully fold in the finely shredded, well-drained carrots and the oat-flour-coated fresh blueberries into the batter to evenly distribute the ingredients.
  6. Rest Batter: Let the batter rest for 5 to 10 minutes. This step is optional but helps produce a fluffier texture in the finished bars.
  7. Pour and Bake: Pour the batter evenly into the prepared parchment-lined pan. Place it in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the pan from the oven and place it on a cooling rack or baking sheet to cool completely before frosting or slicing.
  9. Add Toppings: Once cool, evenly spread 1/3 to 1/2 cup of your chosen frosting over the top. Sprinkle with optional extra berries and gluten-free granola or toasted nuts for added texture and flavor.
  10. Slice and Serve: Slice the bars into 10 squares and serve as a wholesome snack or dessert.

Notes

  • For optimal texture, use room temperature wet ingredients like egg and milk to ensure even mixing.
  • If using arrowroot starch instead of cornstarch, it will help maintain a light, fluffy crumb.
  • Squeezing excess moisture from shredded carrots prevents batter from becoming too wet, ensuring proper baking consistency.
  • Coating blueberries in a bit of oat flour prevents them from sinking and bleeding color into the batter.
  • These bars can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • Optional frosting adds extra sweetness but can be omitted for a lighter, less sugary treat.

Find it online: https://yumfoodusa.com/gluten-free-blueberry-carrot-cake-bars-recipe/