Get ready to transform your dessert game with these incredible Vegan Carrot Cake Blondies that prove healthy can be absolutely delicious! Imagine sinking your teeth into a soft, chewy blondie packed with the warm spices of carrot cake, studded with rich chocolate chips, and completely plant-based. These aren't just any ordinary dessert - they're a game-changing treat that will satisfy your sweet tooth while sneaking in some nutritious carrots. Whether you're a committed vegan, a health-conscious foodie, or simply someone who loves mind-blowing desserts, these blondies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 16 blondies
Ingredients
- 1 cup grated carrots
- 1/2 cup almond flour
- 1/2 cup oats
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, grate fresh carrots using a box grater. Ensure carrots are finely grated to distribute evenly throughout the batter.
- In a separate bowl, combine almond flour, rolled oats, baking powder, cinnamon, and salt. Whisk dry ingredients together until well incorporated.
- In another bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth and fully combined.
- Pour wet ingredients into dry ingredients and mix until a consistent batter forms. Fold in grated carrots gently.
- Fold in vegan chocolate chips, reserving a small handful for topping.
- Transfer batter to prepared baking pan, spreading evenly with a spatula. Sprinkle reserved chocolate chips on top.
- Bake in preheated oven for 22-25 minutes, or until edges are golden and a toothpick inserted comes out clean with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 30 minutes before lifting out using parchment paper.
- Cut into 16 even squares and serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- Grate carrots finely to ensure even distribution and a smooth texture throughout the blondies.
- Use room temperature ingredients for better mixing and consistent batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the blondies tender.
- For extra moisture, you can add a tablespoon of applesauce to the wet ingredients.
- Make sure to let the blondies cool completely before cutting to help them set properly.
- Use high-quality vegan chocolate chips for the best flavor and melting properties.
- Store in an airtight container to maintain freshness and soft texture.
- For a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Experiment with adding chopped nuts or a sprinkle of sea salt on top for extra flavor complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
