So, I thought, if you can use baby food, why not carrot puree? I had never tasted, let alone made, carrot puree, but I still went ahead, searched on Pinterest, and found the recipe that I used to make this cake.
This recipe includes two links to other recipes: the first for carrot puree (Silky Smooth Carrot Puree Recipe) and the second for cream cheese frosting (Cream Cheese Frosting Recipe). You can use store-bought versions if you prefer. While commercial carrot puree may not be available, carrot baby food is a suitable alternative.
The primary change I've made is adapting the recipe to be gluten-free.
Note: This recipe has not been tried with grated carrots.
Ideas, Advice and Suggestions
Granulated sugar - I use white granulated sugar 2
cups does seem a lot but this recipe makes quite a large cake and the carrot
puree recipe that I use has no sugar in it and also there are 2 teaspoon of cinnamon
Canola oil – almost any oil mild flavoured oil can be
used
Large eggs – Large, e-Large or Jumbo will al work
fine.
Silky smooth carrot puree – The original recipe I followed included carrot baby food, which you could use, but I now use this recipe for Silky Smooth Carrot Puree Recipe. When carrots are inexpensive, prepare a large batch of carrot puree, portion it into 350g containers, and freeze. Thaw as needed for various recipes that call for carrot puree.
Woolworths Free from Gluten All Purpose Flour - A staple in my home that I've found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Baking powder and Baking Soda – It may seem unusual to use both baking powder and baking soda in the same batter, but in this instance, it results in a delightfully light cake.
Ground Cinnamon – You can tailor it to your preference, but two teaspoons of cinnamon is generally a good measure.
Salt – Salt is an important ingredient in any cake.
Cream Cheese Frosting – After some trial and error, I have found this to be the most successful cream cheese frosting recipe. Cheese Frosting Recipe
Sheet Pan Silky Carrot Cake Bars
Preparation Time: 10 min
Cooking Time: 25 min
Total Time: 35 min
Servings: 35
Level of Difficulty: Easy
The Origin of the Recipe: togetherasfamily.com
Diet: Gluten-Free
These scrumptious Sheet Pan Silky Carrot Cake Bars offer a delightful treat that's both gluten-free and simple to prepare. Crafted with carrot purée, they boast a unique texture distinct from traditional carrot cakes. Tailored for a gluten-free diet, these bars are bound to delight!
Ingredients
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 350g of silky smooth carrot puree. (This is my recipe Silky Smooth Carrot Puree Recipe)
- 2 cups Woolworths gluten free flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 batch of Cream Cheese Frosting Recipe
Instructions
- Heat oven to 350°F/180°C. Prepare a cookie sheet with sides (12"x18"/30x46cm) by spraying with cooking spray or lining with baking parchment.
- In a large bowl, add sugar, oil, eggs, and carrot puree. Beat together with a handheld blender until combined and smooth.
- Add in flour, baking powder, cinnamon, baking soda, and salt. Blend together just until combined and no flour streaks remain.
- Pour batter into the prepared cookie sheet and make sure it's spread evenly. Bake for 25-30 minutes. The edges should be slightly pulled away from the sides, the top will be a golden brown and the centre should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
- Let cool completely before frosting. Cream Cheese Frosting Recipe