Blueberry Carrot Cake Bars are a healthy dessert you can make in less than 35 minutes! Made with gluten-free ingredients and natural sugars, these soft bars are bursting with fresh blueberries and a boost of protein. Dairy-free option!
Dessert style Snack bars
These bars are kind of like cookies and milk after a hard day at school. You know, the kind your mom used to make when you needed a little comfort and dessert style snack!
Because so many of us have busy mornings, I think these are also a great option for a healthy breakfast. With the addition of gluten-free granola and fruit, the carrot cake bars are easy to transition from dessert bars to breakfast bars. Just skip the frosting or add a bit of greek yogurt on top!
Ingredients you’ll need
I’m willing to bet that you have a lot of these ingredients in your kitchen already.
- Oat flour– Okay, you may not have oat flour on hand, but if you have rolled oats, you can make your own oat flour! Just place a few cups of gluten-free rolled oats into a high speed blender or food processor. Run it on high power until a fine powder forms.
- Blanched Almond flour – Because it’s high in fat, almond flour adds richness and keeps baked goods moist and tender—especially helpful when there’s no gluten to create structure.
- Cornstarch or Arrowroot starch – Cornstarch gives a lighter texture, while arrowroot gives it a slightly chewy texture.
- Baking powder, Kosher salt, vanilla, cinnamon, and oil, and raw sugar
- Non-dairy milk– Any variety will do the trick.
- Vanilla Greek yogurt or coconut cream for dairy-free option – Vanilla yogurt brings a little extra flavor, but plain yogurt or coconut cream will work.
- Shredded carrots– Shred the carrots using the small holes on a box grater, or go high tech and use the grating blade on your food processor.
- Blueberries– I like to use fresh berries. But, if the ones you have are frozen, they will work just fine.
Note: For anyone who also needs a dairy-free and egg -free option, there are some simple substitutes. See my notes in the recipe card below.
How to make Blueberry Carrot Cake Bars
Check out the video below for a step-by-step visual guide, or scroll down to jump straight to the instructions.
- Prep your pan + oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan or brownie pan with parchment paper or lightly grease it. Set aside.
- Whisk dry ingredients: In a large mixing bowl, whisk together the oat flour, almond flour, cornstarch (or arrowroot), baking powder, baking soda, salt, sugar, and cinnamon. Add the optional pinch of ginger and nutmeg here too if using.
- Mix the wet stuff In a separate bowl, whisk together the egg, non-dairy milk, yogurt, vanilla, and melted coconut oil or butter. Make sure these are room temperature for best texture and rise.
- Combine: Pour the wet mixture into the dry ingredients in batches, stirring gently to combine. Don’t overmix—some lumps are totally fine.
- Fold in the add-ins: Fold in the shredded carrots (make sure they’ve been squeezed dry) and the blueberries (tossed in a little oat flour to prevent sinking).
Tip: Let the batter sit for 5–10 minutes before baking. This helps it fluff up a bit more.
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely: Place the pan on a wire rack and let the bars cool completely before frosting. (Don’t skip this step or the frosting will melt!)
- Frost + top: Spread on your favorite yogurt-based or dairy-free frosting (about ⅓ to ½ cup), then sprinkle with gluten-free granola, extra berries, or toasted nuts for crunch.
Storage and freezing Tips
If you want to have a make-ahead treat or quick breakfast ready to thaw and serve anytime, freeze some of the blueberry breakfast bars. I do have a couple of tips for freezing cake:
- Cool completely– It’s not a good idea to freeze anything while it is still warm. The condensation becomes trapped inside the container. As a result, it causes freezer burn.
- Wrap well– My favorite technique for wrapping anything for the freezer is to wrap in plastic wrap first, then place a layer of aluminum foil around it. Of course, freezable meal prep containers are another option, and zip top plastic freezer bags work, too.
More of Our Favorite
Gluten-Free Carrot Cake Recipes
Gluten-Free Blueberry Carrot Cake Bars Recipe
- Total Time: 45 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
Carrot cake bars are a healthy dessert bars recipe you can make in less than 35 minutes! The homemade carrot bars are soft and bursting with fresh blueberries and a boost of protein!
Ingredients
Updated 3/2025
- 1 cup gluten-free oat flour
- ½ cup blanched almond flour
- 2 tablespoons cornstarch or arrowroot starch *see notes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup raw sugar
- 1 large egg (room temp if possible)
- ⅔ cup non-dairy milk (room temp if possible)
- ⅓ cup vanilla Greek yogurt or dairy-free yogurt
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- Pinch of ground ginger and nutmeg (optional)
- 2 Tablespoons melted coconut oil or butter
- ⅔ cup finely shredded carrots, squeezed dry with a paper towel
- ⅔ cup fresh blueberries, tossed with a little oat flour
- Optional toppings – Yogurt frosting, coconut whip frosting, or frosting of choice plus ⅓ cup gluten free granola or toasted nuts sprinkled on top
Instructions
- Preheat oven to 350 F. Line a brownie pan or 8×8 pan with parchment paper. Set aside.
- In a large bowl, sift/whisk the flours and combine with salt, baking powder, baking soda. Mix in sugar.
- In another bowl, mix together milk, yogurt, egg, vanilla, oil, cinnamon and optional ginger/nutmeg.
- Working in batches, gently combine with the wet ingredients with the dry ingredients. Don’t overmix. Lumps are ok!
- Fold in the carrots and blueberries. Let the batter sit for 5-10 minutes (this is optional but this creates a fluffier texture).
- Next, pour the batter into a lined or greased 8×8 brownie pan.
- Bake for 30-35 minutes or until center comes clean with toothpick.
- Place on baking sheet to completely cool.
- Once cooled, add your optional toppings. Evenly spread ⅓ cup to ½ cup of your frosting of choice. Sprinkle with extra berries and granola.
- Slice and serve.
Notes
Texture Tips – Cornstarch gives a lighter texture and arrowroot can create a more chewy texture.
Substitutes – If you can’t eat eggs, feel free to try with egg replacer. Baking times and texture will vary.
To Store – Wrap sliced bars in plastic wrap first, then place a layer of aluminum foil around it. Of course, freezable meal prep containers are another option, and zip top plastic freezer bags work, too.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 6 g
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
Hi! Cottercrunch is my fav online recipe website! This cake came out great even though I messed it up! I saw your substitutes– i used the GF flour and I cooked rice— squeezed it out and threw in in the food processor. Then I left out both oat and almond flour. i accidently put in hot coconut oil. I thought the cooked rice and hot coconut oil might have ruined it but it didn’t. I chose the arrowroot because I wamted the chewy texture. I appreciate this is low in sugar as well. I plan to make this agaun very soon! Thank you so much Lindsay! You are very loved! You recipes are always 5 stars!
I’m so glad they turned out with your substitutes. I’ve never tried baking with cooked rice unless it was a mochi cake or something. Were they similar texture? Sounds fun to try out! And thanks for your kind words Christa!
Hi,
The nutrition info in the recipe does not match the info in the Women’s Health article with the link to it. Is it safe to assume the recipe is correct with 7g protein/serving? (The article listed it as 10g/serving)
Thanks,
Kerry
Hi Kerry,
Yes the discrepancy in grams of protein would be in the type of yogurt used (dairy vs dairy free). An egg substitute will also alter the grams of protein. Happy to help further if needed! 🙂
Could you make a suggestion for an oat flour substitute? Also, I can’t use brown rice or garbanzo flours
Thanks for your help!
Millet flour is a great substitute! Can you have that?
You could also try GF All purpose Flour with white rice in it vs brown rice . Texture may vary a wee bit . And I wouldn’t add the almond flour then. What flour do you have on hand?
I make my own blend of white rice, sorghum flour, sweet rice, potato starch and tapioca flour, then adding xanthan gum to each recipe.
Oh I love that! You should sell it. 🙂
Would have to call it
“The Desperation Mix”😉
These bars were so moist, filling and delicious. I didn’t make the frosting, but the bars were super yummy- a perfect substitute for my morning oatmeal!
So glad! Yes, it’s a favorite here too Susie!
Hi Lindsay! I absolutely loved your Dark Choc almond breakfast cookies! They fly as soon as I get them out of the oven. I never have leftovers to freeze. Lol. I want to try these carrot and blueberry ones this weekend, and definitely want to freeze some before my kids devour them all! Would I freeze it with our without topping? I don’t want to mess it up and have none to eat cos of my silliness. Thank you for all that you do for us gluten Intolerant people! Oh, and can I substitute the almond flour with anything?
for sure! I would freeze without the topping first. Keep me posted!
Looks delicious! Can’t wait to make these! Is there a way to use honey or date paste in stead of sugar please?
I haven’t tried it with honey, but i think that might work! Let me know if you do try it. 🙂
This looks great! I definitely want to try it out…I don’t have any cassava or tapioca flour on hand (never actually used them in baking before)…are there any good potential substitutes I could use?
Hi there! There’s not cassava flour in this recipe. Do you need a substitute for the tapioca?
O yes youre right, sorry wrote the wrong thing ! Is there a substitute for the tapioca? I was also wondering, have you tried this with adding protein powder for breakfast bars? If so, did you adjust for less flour? Thanks! I cant wait to try this
Actually, yes! I have use pea protein before. YOu could try that or whey in place of tapioca. Or I would just use GF flour.
Is there a good substitute for oat flour. Looking for a grain free option.
Hmm, you could try my grain free blueberry crumble recipe instead. That might be better. Or possibly cassava flour for this recipe.
Layers and layers of goodness. This recipe is perfect for the upcoming Easter.
Really love the addtion of blueberries to these bars! Such a great flavor combo!
This was really good! Everyone at my house loved it!
Woohoo that’s what I like to hear!
These are delicious! I love that they are healthy too!
I’m so glad!
These bars are an amazing treat- I made them for a get together and everyone loved the freshness of the flavors and the crunch of the granola!
awesome! so glad!
Oh my goodness, I loved the blueberries in these yummy bars! I had no idea that these flavors would pair so well, but now I can’t ever go back!
I did a trial run on these to make sure they were going to be perfect for Easter..they are absolutely wonderful.
oh awesome! hope your family enjoys it on easter too!
Oh my goodness, I love carrot cake so much and never would have thought to add blueberries! Simply delicious!
What temperature??
350F! OOps i will update that. Thank you!
Hi, Lindsay! Thank you for this wonderful recipe! What a great way to sneak in some carrots 🙂 I have a couple of questions for you… 1) if I want to omit protein powder, can I just add more flour then? 2) Can I substitute coconut flour with regular flour? Thanks!
Sure! Maybe try oat flour, that’s the most like protein powder. Or chickpea flour. Coconut flour is very tricky. It’s 2:1 ratio to regular flour and can dry out easily. You can totally try is but it might be a bit crumbly. Keep me posted!
Awesome! Thanks so much for getting back to me. Can’t wait to try it!
I can not do coconut or almond…it would be nice to see nut free recipes for us who are also gluten free
Thanks
totally understand! Have you checked out our nut free and dairy free meal plan (also gluten free?)
https://www.cottercrunch.com/meal-plan-nut-dairy-allergies/
It’s not a nut free recipe. But happy to help make one nut free! What flours do you have?
The carrot + Blueberry combo is different which I LOVE! Makes for good snacking!
I left out the protein powder because I didn’t have any. But the mix was so dry I couldn’t pour it into the pan. I added a little more milk. And used honey and extra blueberries but the finished product was still very dry.
Oh no! SO sorry! What flour did you use?
In the ingredients section it says to use softened coconut oil. But in the directions it says coconut butter. Can you tell me which it is?
Oh thanks for letting me know. I’ll update it. Use coconut oil. Let me know how it turns out for you!
I have a ton of quinoa flour I need to use. Could I substitute quinoa flour for the oat flour? Thanks!!
that should work. I would check the baking time half way to see progress. keep me posted!
What is the difference between coconut butter and coconut oil? Thank you!!
good question. Coconut butter includes the meat or flesh of the coconut. coconut oil, the oil has been completely separated from the meat.
LOVE this recipe!!
I made it with all of the flours listed but I’m curious if I can substitute just regular all purpose flour if I don’t need it to be gluten free?
That’s wonderful! Thanks for commenting Carley! If you don’t mind, can you leave a star review? And to answer you question, I think you could use all purpose flour as long as it weight the same in grams. Does that make sense?
I also tried making these with raspberry. They are just as amazing as the blueberry.
ohhh I’ll have to try that! thanks Katie
Wow! They look so divine! I love how you combined carrots and blueberries 🙂 And this could be a really great comfort food. 🙂
I love that, Lindsay… summer comfort food! Perfect for over here in the UK where it isn’t so hot most of the time, even in midsummer!
These seem to be a perfect blend of granola bar and carrot cake. Perfect excuse to eat cake for breakfast!
You know it! let me know if you try it Helen!
I love the flavor combo of blueberries and carrots! YUM! And I too love to bake all year round 🙂 I’d love for you to come over and link up this or any of your GF recipes at our Gluten Free Fridays party. Bloggers from all over link up their favorite gluten free recipes 🙂 Each recipe is then pinned and tweeted 🙂 Hope to see you soon!
thanks cindy! is the link up still going on?
Yes, the link party stays open for a week and a new one starts each Friday 🙂 🙂
Moist and delicious and I just brought a quart of blueberries so can’t wait to try your recipe. I am a very messy cutter too but that just gives me an excuse to eat a little more to straighten out the edges… Sharing, of course!
looks delicious and yummy.. stumbled and yummed..
These look so good! I love blueberries in recipes. I just learned Sarena’s flatbread recipe and it is my THING now. I must make it often, it is so good and easy. I bet it would be tasty as a sweet bread…with bluberries in it!
isn’t that recipe awesome?! she’s awesome, gah!
I can smell them from here. They sound comforting, like something I’d love to eat. Hope this week is going better for you.
OMG! These carrot cake bars look AWESOME! I so love carrot cake and I am crazy about blueberries, and that means these bars all calling my name! Can’t wait to try these droolicious bars!
yes, go for it anu!
I’m going to call this recipe a late birthday present from you considering my love for carrot cake. Since it’s super healthy, I will happily enjoy it like it’s cake. I love to celebrate my birthday all month anyway 🙂 But seriously omg yum – and the blueberries – I can’t wait to try this!
you bet i will! and extra love too! haha
Yum! These look AMAZING! What a perfect way to start the day!
Okay WOW. These look amazing! I love blueberries in baked goods, but have never combined blueberries and carrots. Genius!! I made a banana bread this past weekend (not the healthy kind).
Oh my goodness, do those bars look good! I haven’t tried that FlapJack mix but this recipe might have me on the page ordering it tonight 🙂
Oh you are definitely not corny Lindsay. I love the smell of comforting home baking like this. I’ve fond memories of going to my gran’s house and the first thing you would sense on entering her house on a Saturday morning was the delicious aromas of home baking. Mainly sponge cakes, scones and delicious flap jacks! She hadn’t much money, she didn’t need it. She brought happiness to my bother and I, her grand children through her baking. When I bake, certain smells often remind me of those wonderful times and bring a much needed calm to my hectic life! 🙂
Okay, there is absolutely ZERO heat wave here and we are in the middle of June gloom – gray, dark mornings with the fog rolling in and sweaters in hand at all times. By noon the sun will come out, but it is not hot. Bring on the baking!! Love carrot cake. Love blueberries.
Drooling.
Pinning…
send that coolness here! haha
I love that you added protein powder and Greek yogurt to amp up the protein and staying power. These look absolutely delicious!! Bars are the best make-ahead snacks to take on the go. Trying these SOON. 🙂
keep me posted on what you think!
Carrot cake is my favorite dessert that isn’t chocolate. You win for making it into breakfast. Now we need balls. 😉
cake balls? LOL!
Oh yummy! I just pinned these to make this weekend for my dad! We are suppose to be going up there this weekend and being Father’s Day and him liking carrot cake and loving blueberries I have to make these for him!
oh let me know if you do! and can I come?
I totally know what you mean with a comfort baking smell. My Mum bakes all the time so when I go home I love the smell of muffins in the oven that you can smell all around the house.
I hope you are OK lovely and things are not too stressful <3
These look great lovely! I have been craving a carrot cake recently with lots of frosting. I am yet to find a good vegan one but maybe I could leave the egg out of these and add some kind of cashew frosting!?
thank you friend. just more life changes. how are you doing?
Just those topsy turvy life changes hey? Here if you need to chat/vent my dear. I am well thank you, embracing my business with just enough down time to keep myself sane 😉
I seriously need to track down some FlapJacked and try it out. Love all of these fun recipes you’ve created with their mixes! I never would have thought of combining blueberries with carrot cake, bu the combination sounds really good! Definitely pinning this one for later. 🙂
i have samples i can send you!
i never would’ve thought of pairing carrot and blueberries, but i bet these bars are delicious!
These look delicious! Right up my alley.
BLUEBERRY carrot cake! Well that’s a great flavor combo 😉
YUM! I love the option with the protein pancake mix – & I loved this flavor when I had a chance to try it at Blend!
These look delicious. So many people are posting so many good things today and I’ll probably just be thinking about food forever.
I cannot get enough of waffles this summer! You are so corny, but I love when I make waffles and it makes my apartment smell so sweet and YES comforting…Happy Monday friend…Stay dry! XOXO
These look yummy! Would they still work if I omitted the protein powder. (The type I have is not suitable for baking.)
I think so! I’d just add in more flour or a different flour that has more protein. What flours do you have? I’ll make adjustments for you.
That is so kind! Thank you. I only have oat and almond meal on hand right now but I could purchase something else. I have tried to like protein powders but have yet to find one I can tolerate. I use a bit of Vegaone but have to gulp it down without really tasting it.
so i would just sub the protein more oat flour or almond meal and maybe add in an egg for extra fluff!
I love the heat so I bake year round! This year, we have been doing alot of skillet cakes – helps with clean up 😉
These bars are gorgeous Lindsay – so rich and m.o.i.s.t. – I can easily see why these are cozy-comfort food!
Looks super tasty!! I’ll definitely be trying it with some of my Carrot Spice FlapJacked!
yes, you’re gonna love it!
I am so right there with you in that there is a lighter side to baking that occurs during the summer–summer comfort food indeed. That is when you see all the zucchini and fruit in my baking! Lots of lemon and citrus as well. This one is right up my alley!
Thanks for another rockin recipe! 😀
Oh I want to make these! I always struggle with breakfast ideas.
Those look beyond delicious!!!!! If you were my neighbor, I would be walking in unannounced & not invited! 🙂
Summer comfort food — nailed it! And I love that we both had comforting cake/bars on the brain today. Trade you a slice. Or two 😀
um ya, i saw yours and drooled.. as always. I’ll trade you a batch!! Haha
You come up with most awesomely unique flavor combos of all the food bloggers in the land.
Carrot blueberry!!!
well if i ever get boring, please fire me. no seriously! And i thought of this when making a raisin carrot salad! ha!
Carrot cake and blueberry? You’re genius <<I need to remind you every week because it's true!
No, you are! Genius meets julia childs! YES! <3
These look awesome! I’ve been in the mood to bake lately too which makes NO sense with the crazy heat wave we’re experiencing!
Making these this week!
Perfect grab and go breakfast!
This look wonderful! I am still not sure why you aren’t in my life cooking for me daily…
i’ll move to cali!
You had me at blueberry! Sounds amazing.
why haven’t I tried to put carrot cake and blueberry together! Genius!!!
Oh wow I love these so much, they look incredible! I was just delving back into my coconut butter, now that the weather is such that it’s nice and melty all on it’s own!
Carrot cake blueberry mash-up, I am totally on board!
Hoooray! love having on board. haha!
This looks delish! I also like to bake as a way to comfort and calm the nerves. I baked my way through the early days of my divorce lol. It worked like a charm and tasted good too.
hooooooray! love all that calmness combined with deliciousness
Ok, I NEED to make these. I don’t have carrot cake Flapjacked mix, but Buttermilk! I might just use that one.
And yes, they look MOIST which is awesome!! 🙂
just add in the carrots and extra cinnamon! which i know you have! haha
I completely understand, I am exactly the same. When stress kicks in, baking is what I like the most. It works somehow!
I like the idea of ‘..breakfast meets comfort meets summer berries meets CAKE’
Sadly I cannot smell it from here. I am on way, I should be there any minute soon 🙂
okay great, i’ll make sure they are warm and toasty for you!
oooh and the BAR!!
we are so go go in the summer I need the portable and the ease and the CARROT 🙂
love me the carrot cake as well.
i know, right? these are awesome!! Seriously, 30 minutes to make. xxoo
I tried this yesterday but the mix wasn’t very cake -like pourable. Much too dry. don’t know what I did wrong. Could you please tell me what consistency the mixture should be? Thanks.
I’m so sorry. What protein did you use? Did you end up baking it?
These look amazing! Carrot cake is one of my favorites and here’s a great excuse to have it for breakfast! Can’t wait to make these!
When I first read that and it said “when summer baking and fall collide” I thought you were saying it was already the time of year where we transition into fall, I was like heelelllllll noooooooooo, we have a good summer ahead yet (I dont wanna miss my wedding 😉 )
Back to the point, this does sound yummy, and yes, just what we need! Pinning! Thanks for linking up for meatless monday my friend!
we would never miss your wedding!! EVER! <3