Chewy Carrot Cake Squares

Have you ever imagined the texture, smell and flavor of a dish and then when you take a bite it’s a complete different thing? Well, that’s what happened with these carrot cake squares.

I was going for a traditional carrot cake. I pulled it out of the oven and it looked beautiful but when I cut it the texture was just something else. This baked surprise turned out to be an even better version of the traditional dessert!

That’s what I enjoy about experimenting in the kitchen. I love substituting traditional ingredients for healthier ones that I believe could work and more than once I’ve been happily surprised!

Bobby and I absolutely loved the chewy texture and smooth sweet taste… I have to confess that we ate the whole thing in 24 hours!

I hope you enjoy my healthy gluten free vegan Chewy Carrot Cake Squares and if you make them at home let me know your thoughts in the comment section below!

Serves: 8-12          Prep Time: 20 min.             Cooking time: 40 min.             Total: 60 min.


  • 3 carrots
  • 1/2 cups coconut oil
  • 1 cup coconut sugar
  • 2 cups brown rice flour
  • 1 tsp. aluminum free baking powder
  • Zest of a lemon
  • 1/4 cup chia seeds
  • 3/4 cups filtered water


  • In a small container combine the water and the chia seeds and let it sit for at least 5 min. This is going to be your egg replacement.
  • Wash and grate the carrots.
  • In a high speed blender or with a mixer combine the carrots with the oil and chia seed-water mix.
  • Then add the sugar, flour, baking powder and lemon zest and keep mixing until well combined.
  • Add the batter in a cake pan previously greased with a touch of coconut oil.
  • Bake in the oven at 345F for 40 min.
  • Remove the cake from the oven and wait until it's at room temperature before taking it out of the pan.
  • Cut into squares and enjoy!