My teenager laughed when I told her I was bringing some of these gluten-free carrot cake squares with creamy vanilla frosting to our neighbor’s house. She was like, “Do they know what kind of weird food you eat?”
Oh, teens. Gotta love their honesty.
For the record, my neighbor’s daughter came over to return the container that originally held the gluten-free carrot cake squares, and she told me they were really good. Remembering my daughter’s comment earlier, I suspiciously asked, “Really? Or did your dad make you say that?”
She laughed and assured me that the carrot cake squares were actually good. The next day, her dad jokingly said, “I know you didn’t make that cake!” before telling me I should make more.
You know a gluten-free dessert recipe is good when wheat lovers praise it, so I’m officially declaring this recipe for gluten-free carrot cake squares with creamy vanilla frosting a keeper.
With that being said…
This is the kind of recipe where nobody can decide if it’s a cake or a bread (my applesauce cake is the same way). My neighbors and my toddlers refer to it as cake. My teenager says it’s a bread with frosting. I think it’s somewhere in the middle, so I just call refer to each slice as a carrot cake square.
Let’s begin, shall we?
Combine grated carrots, chopped pineapple, and shredded coconut in a bowl. Feel free to grab a spoon and eat some of it. I do.
Add applesauce, vanilla, and beaten eggs, followed by the remaining cake ingredients.
Pour the batter into a lightly greased 9 x 13 baking pan.
If you don’t want the top to look all swirly like mine does, even it out with a spatula before you bake it.
Bake for 20 to 25 minutes at 350 degrees Fahrenheit. If desired, make a batch of creamy vanilla frosting while your gluten-free carrot cake squares bake. Sometimes I eat mine plain.
I forgot to take pics of the frosting as I made it, but I’ll update this recipe next time I make it.
Wait for the carrot cake squares to cool before you add frosting. I never wait, so mine always gets kind of drippy.
Top with freshly grated carrot and shredded coconut, if desired. I feel like it balances out the sweetness of the frosting. It also adds color to the carrot cake squares and hides the fact that I can’t frost evenly.
See, my frosting is already melting down the sides because I lack the patience to wait until my carrot cake squares have cooled down.
These gluten-free carrot cake squares with creamy vanilla frosting freeze well. I’m laughing as I type this because they rarely last long enough to make it to our freezer.
Ready to make your own carrot cake dessert?
Here’s my printable, Pinnable recipe for gluten-free carrot cake squares with creamy vanilla frosting: