These Gluten-free Carrot Cake Cheesecake Bars are absolutely delicious. A carrot cake base made with all gluten and grain-free ingredients topped off with a cheesecake topping made with 3 ingredients!
Calling all of my carrot cake and cheesecake lovers over today!!! This is the dessert you are looking for. Especially as we enter spring time and carrot cake everything.
Fun fact about me: I flipping hate carrots. But I love love carrot cake. Ok – so I guess that isn’t really a fun fact ha! But carrot cake is one of the most underrated desserts ever in my opinion. And it is one of those recipes that can get anyone to eat their carrots (even me!). Plus this recipe spices things up a bit with the cheesecake topping over the carrot cake.
I love that this recipe is super simple to make. Requires little effort to whip up and it is super moist and delicious. And just the right amount of sweetness to it. You can also use a dairy-free cream cheese if you prefer too. I usually use a classic cream cheese, but anything works. If you are celebrating Easter this year – this is one of the many delicious carrot cake recipes to make (more linked below). And it is perfect to serve for an Easter brunch dessert too.
If you guys make this recipe, let me know! I hope you guys love it as much as we do over here!!
What ingredients you need to make these carrot cake cheesecake bars:
- Unsweetened applesauce
- Eggs
- Coconut oil
- Non-dairy milkVanilla extract
- Coconut sugar
- Gluten-free oat flour
- Almond flour
- Cinnamon
- Carrots
- Cream cheese (or you can use non-dairy) softened at room temp
How to bake gluten-free carrot cake cheesecake:
- Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
- In a large bowl, mix together applesauce, eggs, oil, milk, vanilla extract and coconut sugar until smooth
- Mix in flours, baking powder and cinnamon until fully combined then fold in carrots
- Add to baking dish and spread evenly
- In a medium bowl, cream together cream cheese, egg and coconut sugar until smooth
- Add cheesecake layer on top and spread evenly (you can swirl around too)
- Bake in oven for 40-45 minutes or until the edges are golden
- Allow the cake to set for a bit then slice and enjoy!
A few of my other favorite carrot cake recipes:
The Absolute Best Vegan Carrot Cake
Vegan Carrot Crumb Cake (gluten-free)
One-Bowl Healthy Vegan Carrot Cake Loaf
Chocolate Chunk Oatmeal Cookie Carrot Cake Bars (gluten-free)
Gluten-free Carrot Cake Cheesecake Bars
These Gluten-free Carrot Cake Cheesecake Bars are absolutely delicious. A carrot cake base made with all gluten and grain-free ingredients topped off with a cheesecake topping made with 3 ingredients!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
Yield: 9-12 pieces 1x
Ingredients
Carrot cake base:
- 1/2 cup unsweetened applesauce
- 2 flax eggs or 2 regular eggs
- 1/3 cup coconut oil, melted and cooled
- 3/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup coconut sugar
- 1 1/2 cup gluten-free oat flour
- 1/3 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 cup shredded organic carrots
Cheesecake layer:
- 8 ounces cream cheese (or you can use non-dairy) softened at room temp
- 1 egg
- 1/2 cup coconut sugar
- Splash of vanilla extract if desired
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
- In a large bowl, mix together applesauce, eggs, oil, milk, vanilla extract and coconut sugar until smooth
- Mix in flours, baking powder and cinnamon until fully combined then fold in carrots
- Add to baking dish and spread evenly
- In a medium bowl, cream together cream cheese, egg and coconut sugar until smooth
- Add cheesecake layer on top and spread evenly (you can swirl around too)
- Bake in oven for 40-45 minutes or until the edges are golden
- Allow the cake to set for a bit then slice and enjoy!
Notes
*Store leftovers in fridge for 5 days or freezer for longer
**I haven’t tested subs that aren’t listed
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Kim
★★★★
These bars have really good flavor, but they needed a little extra something! So I added 1/4 cup of raisins. I would advise anyone making to double or at least make another half of the cheesecake layer to get more of that layer since it’s very thin.