How long does carrot cake blondies [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make carrot cake blondies [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make carrot cake blondies [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes carrot cake blondies [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does carrot cake blondies [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Carrot Cake Blondies
[Vegan]

Name: Carrot Cake Blondies [Vegan]
Cook time: 60 min
Yield: 16 servings
Cuisine: NO info

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Carrot Cake Blondies [Vegan]

This recipe proves that carrot cake really is delicious in any shape or form.These dense and chewy carrot cake blondies are delicious, with a primarily sweet flavor and slightly spicy undertones. They're topped with a sprinkling of crunchy, chopped pecans.

Ingredients You Need for Carrot Cake Blondies [Vegan]

1 tablespoon flax meal
2 1/2 tablespoon warm water
1/2 cup avocado, mashed, lightly heaping
1/2 cup carrot, baby food
1/4 cup coconut oil, softened to room temperature
2/3 cup coconut sugar
1/2 tablespoon vanilla extract
5 tablespoons coconut flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/3 teaspoon nutmeg
3 tablespoon pecans, roughly chopped

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How to Prepare Carrot Cake Blondies [Vegan]

Place the flax meal into a small bowl and whisk in the warm water. Place into the refrigerator and let stand for 15 minutes, to let the flax egg gel.
Preheat your oven to 325°F and line an 8x8-inch pan with parchment paper, leaving an overhang as a handle.
Combine the mashed avocado, baby food, and coconut oil in a food processor and blend until well mixed and the avocado is smooth.
Add in the coconut sugar and vanilla extract and blend again. Finally, add in the chilled flax egg and blend until well combined, scraping the sides down as necessary.
Add in the coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg and blend again until well combined. Really scrape down the sides to get all of the flour into the mixture.
Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter.
Bake until the edges begin to pull away from the sides on the pan, and the top is dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until fully chilled, at least 2 hours.
Slice into bars and serve.