Carrot Cake Blondies

I realized recently that my blog doesn’t feature much in the way of desserts.  When I first became vegan, desserts were my specialty, so that is what I did the most. At that time, they weren’t very healthy – vegan yes,  but laden with sugar and fat.  Over time, as my culinary expertise has expanded, I’ve learned to make desserts that are healthy as well as delicious.

Today’s amaze-ment:  carrot cake blondies.  All the yumminess of a traditional blondie with the added benefits of shredded carrots, walnuts, cinnamon and nutmeg.

1/4 cup plain unsweetened non-dairy yogurt

1/2 cup non-dairy milk

2 Tablespoons coconut oil

1/2 cup sugar

1 teaspoon vanilla

1 1/2 cups spelt flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup vegan chocolate chips

1/2 cup shredded carrot

2 Tablespoons chopped walnuts
Preheat the oven to 325. Line an 8×8 baking dish with parchment paper.

In a medium-sized bowl, mix together the yogurt, milk and coconut oil. In a small bowl, mix the flour, baking soda, baking powder, salt, cinnamon and nutmeg, then mix into the wet ingredients. Don’t over mix.

Stir in the chocolate chips, carrots, and walnuts. Pour into the baking dish and spread it over the bottom. If it doesn’t go all the way into the corners, that’s fine as it will spread during baking.

Bake for 30-35 minutes and let the dish cool for about 30 minutes before removing the blondies.  Cut and frost/glaze if desired.

These came out more like a cake than a brownie. If you want a chewier brownie-like result, adding more oil and reducing the baking powder by half would probably do it.  I think these are healthy and filling enough to be great for breakfast, along with some fresh fruit.

4 thoughts on “Carrot Cake Blondies”

  1. I just took these out of the oven. They look & smell fantastic. One question – coconut oil starts to solidify when added to the other cold liquids. Hmmm – next time use sesame oil? The batter tasted great – I love vegan baking for that reason. Thanks for the recipe, Kelli. We pulled about 4 pounds of carrots from the garden, so I was ready for a carrot recipe.

    1. Yay! Glad you liked it!

      Hmmm… I didn’t have that problem with the coconut oil – maybe the other liquids were closer to room temp so that didn’t happen. Using sesame oil, I’d worry about the sesame taste – I’m not sure how the taste would go with the carrot cake flavor :-). Maybe grapeseed oil instead.

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