Gluten Free Carrot Cake Bar Recipe
Classic carrot cake with a gluten free twist in an easy recipe.
Ingredients
Ingredients:
1 441g package Montana Gluten Free Pumpkin Pastry Mix
13 oz applesauce
¾ cup oil
3 eggs
3 cups finely shredded carrots
1 cup chopped pecans or walnuts
Directions
Directions:
Preheat over to 350° F. Grease a 9 x 13 pan.
In a large bowl, combine wet ingredients and mix well.
Add package (or 441 g) of Pumpkin Pastry Mix - stir until combined.
Ad shredded carrots and nuts - mix well.
Pour into prepared pan.
Bake for 45-50 minutes. (Can also be baked in a muffin tin - for 25 minutes)
Turn bars onto cooling rack immediately to avoid sticking.
Cool completely before frosting - we suggest Cream Cheese Frosting!
**Feel Free to Play with this Recipe -
- for example, try replacing some of the applesauce with well-drained crushed pineapple. Or replace 1/2 of the nuts with shredded coconut. Delicious and easy to personalize!