Vegan Carrot Cake Blondies Recipe

Name: Vegan Carrot Cake Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Flax Meal; 2-1/2 Tablespoons Warm Water; 1/2 Lightly Heaping Cup (120g) Avocado, Mashed (See Note); 1/2 cups Carrot Baby Food; 1/4 cups Better Body Foods Coconut Oil, Softened To Room Temperature (the Consistency Of Softened Butter); 2/3 cups Better Body Foods Coconut Sugar; 1/2 Tablespoons Better Body Foods Vanilla Extract; 5 Tablespoons Better Body Foods Coconut Flour, Sifted (35g); 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3/4 teaspoons Cinnamon; 1/3 teaspoons Nutmeg; 3 Tablespoons Pecans, Roughly Chopped

Servings: persons

1 Tablespoon Flax Meal
2-1/2 Tablespoons Warm Water
1/2 Lightly Heaping Cup (120g) Avocado, Mashed (See Note)
1/2 cups Carrot Baby Food
1/4 cups Better Body Foods Coconut Oil, Softened To Room Temperature (the Consistency Of Softened Butter)
2/3 cups Better Body Foods Coconut Sugar
1/2 Tablespoons Better Body Foods Vanilla Extract
5 Tablespoons Better Body Foods Coconut Flour, Sifted (35g)
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
3/4 teaspoons Cinnamon
1/3 teaspoons Nutmeg
3 Tablespoons Pecans, Roughly Chopped

1
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.
2
Preheat oven to 325u00b0F and line an 8x8 inch pan with parchment paper, leaving an overhang as a handle.
3
Combine mashed avocado, baby food and coconut oil in a food processor and blend well mixed and the avocado is smooth. Add the coconut sugar and vanilla extract and blend again. Finally, add the chilled flax egg and blend until well combined, scraping the sides down as necessary.
4
Add 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 the flour into the mixture.
5
Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter. Bake until edges begin to pull away from the sides on the pan, and the top if dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until full chilled, at least 2 hours (see note).
6
Slice into bars and devour!
7
Notes:
8
1. For the avocado, just don't have the 1/2 cup perfectly level, just very slightly rounded.
9
2. Gluten-free baking can be very tricky and if your measuring cups differ from mine, and don't produce the same weight, your dessert can be totally off. So please weigh your flour!
10
3. Blondies soften a lot at room temperature, so it's best to keep them refrigerated until ready to serve.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Flax Meal, 2-1/2 Tablespoons Warm Water, 1/2 Lightly Heaping Cup (120g) Avocado, Mashed (See Note), 1/2 cups Carrot Baby Food, and more.

Yes, Vegan Carrot Cake Blondies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Carrot Cake Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions