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Yields20 Servings
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:
1

Preheat over to 350° F. Grease a 9 x 13 pan.

2

In a large bowl, combine wet ingredients and mix well.

3

Add package (or 441 g) of Pumpkin Pastry Mix - stir until combined.

4

Ad shredded carrots and nuts - mix well.

5

Pour into prepared pan.

6

Bake for 45-50 minutes. (Can also be baked in a muffin tin - for 25 minutes)

7

Turn bars onto cooling rack immediately to avoid sticking.

8

Cool completely before frosting - we suggest Cream Cheese Frosting!

**Feel Free to Play with this Recipe -
9

- 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!

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:
1

Preheat over to 350° F. Grease a 9 x 13 pan.

2

In a large bowl, combine wet ingredients and mix well.

3

Add package (or 441 g) of Pumpkin Pastry Mix - stir until combined.

4

Ad shredded carrots and nuts - mix well.

5

Pour into prepared pan.

6

Bake for 45-50 minutes. (Can also be baked in a muffin tin - for 25 minutes)

7

Turn bars onto cooling rack immediately to avoid sticking.

8

Cool completely before frosting - we suggest Cream Cheese Frosting!

**Feel Free to Play with this Recipe -
9

- 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!

Notes

Gluten Free Carrot Cake Bar Recipe