Sheet Pan Silky Carrot Cake Bars – A Smooth Twist on a Classic
Carrot cake is a timeless favourite, but this recipe takes a creative turn. Instead of the usual grated or shredded carrots, it uses carrot puree for a silky texture that melts in your mouth.
I first discovered this idea when I saw recipes using carrot baby food. That got me thinking—why not try carrot puree? I had never tasted, let alone made, carrot puree before, but curiosity won. After a quick Pinterest search, I found the recipe that inspired this version.
This cake is baked in a sheet pan for easy slicing into bars, making it perfect for sharing. The best part? It’s gluten-free, so everyone can enjoy!
Links to Key Recipes
You can use store-bought versions if you prefer. While commercial carrot puree may not be widely available, carrot baby food works as a great alternative.
Note: This recipe has not been tested with grated carrots.
Why You’ll Love These Bars
- Unique twist on classic carrot cake
- Moist, tender texture thanks to carrot puree
- Gluten-free and easy to make
- Perfect for parties or afternoon tea
Tips for Success
- Use fresh carrot puree for the best flavour
- Ensure your puree is smooth for a silky texture
- Pair with cream cheese frosting for the ultimate finish
Storage Instructions
These carrot cake bars can be stored in the fridge for up to one week or frozen for up to three months. Keep them in an airtight container for freshness.
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, X-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
Course: DessertDifficulty: Medium20
servings15
minutes25
minutes4433
kcal40
minutesThese 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
400g – 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)
160g – 2 cups Woolworths gluten free flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 batch of Cream Cheese Frosting Recipe
Directions
- 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
Notes
- Make sure to let the bars cool completely before frosting. The bars can be made the night before and frosted the next day.
Depending on how big or small you want these bars, you may get more or less than the serving suggestion.
Garnish with chopped walnuts or pecans if desired.
Origin of the Recipe
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