Healthy Carrot Cake Blondies with Orange Frosting
I’ll get to the Carrot Cake Blondies recipe, but I have to tell you something first.
My sister got a puppy!!
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He’s a French Bulldog and five months old.  He’s a tiny (yet heavy) ball of energy and when he runs he reminds me of a baby pig/cheetah, if that makes sense?  But when he’s not running he’s sleeping, whether it’s on your lap, on the floor, in your arms or flat on his back.
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He also reminds me of a chubby stuffed sausage…  ;)
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This makes me laugh just about every time I see it.  I hope it makes you smile  :)
But, a new dog can be expensive!  You need to get the food, treats, toys, beds, carseat, etc, so I thought I would bake something up for her so she could have a few less meals to think about and a few more hours to play with/walk/train her little puppy.  My sister loved my healthified Carrot Cake, but I didn’t have any tofu or yogurt on hand so I chose to make something else instead.  I swear, I thought I was done with the blondies… but then I remembered how delicious they were and needed to make them again.  Plus, it’s one more flavor I get to cross of my “blondie flavor to-do list.”

These blondies are sweet, chewy and dense.  Even with one whole cup of grated carrot, my sister and I couldn’t taste any vegetables at all!  If you were to eat these blindfolded, you would think you were eating a cinnamon roll (seriously, they tasted like Cinnabons).  These blondies are moist and decadent, but healthy… enjoy!

Carrot Cake Blondies with Orange Frosting

Yield: 9 blondies



    For the Blondies:
  1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8" brownie pan with oil and line with parchment paper both ways, set aside.
  2. Grate the carrots and place in a large mixing bowl. Whisk in the applesauce, erythritol, oil, zest and stevia.
  3. In a medium-sized bowl, whisk together the brown rice flour, oat flour, xanthan gum, baking powder, salt, cinnamon and nutmeg. Dump into the wet ingredients and fold together.
  4. Scoop batter into the prepared pan and spread to the edges. Bake for ~45 minutes, or until the edges have browned slightly (the surface may form an air pocket on the surface in the oven, this is okay, it will deflate as it cools)
  5. Let blondies cool in the pan for 20 minutes, then transfer to a wire cooling rack.
  6. For the Frosting:
  7. Drain the orange cup and puree the oranges in a blender.
  8. Add the erythritol to a bowl and stir in the orange puree 1 tablespoon at a time. Spread onto the cooled blondies, refrigerate for 10 minutes then slice.


Next time I make this I'm going to use 1/4c erythritol and 1/4c sucanat to give them that brown sugar taste. Feel free to add some raisins or nuts to the batter too! This would add a nice texture and lovely presentation to the the blondies. Too bad I thought of that while it was baking in the oven...

This recipe is: sugar free, low fat, high fiber, gluten free, vegan!

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If that doesn’t scream “guilt free!!!” I don’t know what does.
This is the first time I’ve ever uploaded a video so hopefully it works!  If it doesn’t, it’s basically just 15 seconds of my sister’s puppy falling asleep just inches away from me  :)
PS:  please let me know if you have any healthy/natural homemade dog treat recipes!  I’d love to make something for that adorable stuffed sausage little puppy!

Labels: Applesauce, Bars-Blondies-and-Brownies, Brown-Rice-Flour, Carrots, Coconut-Oil, Eggless, Erythritol, Gluten-Free, High-Fiber, Icings-Frostings-and-Spreads, Lemon, Low-Fat, Nutrition-Label, Oat-Flour, Orange, Sugar-Free, Vegan

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Comments (14)

  1. Jessica@AKitchenAddiction: September 18, 2012

    That puppy is so cute!!
    These blondies sound perfect! I love carrot cake and am always looking for ways to indulge in it in a healthier way!

  2. Kammie @ Sensual Appeal: September 18, 2012

    Oh my gosh, what an adorable adorable pup! :) I love dogs.
    The recipe looks awesome too – I love carrot cakes and these blondies look perfect :)

  3. Lydia: September 18, 2012

    Ooh he’s so cute! I love Frenchies. There were two of them in my dog’s training class last year and it was the best.

    Try making “pupsicles”- just blend peanut butter, a banana, and plain yogurt, and freeze it in ice cube trays. Look into healthy additives for dogs- wheat germ maybe? You could add carob powder or honey or berries or beef/chicken broth- lots of options!

  4. Anonymous: September 19, 2012

    Hi Jessica!

    I’ve been following your blog for a while now and love your recipes – your peanut butter protein fudge is one of my favourite foods. :)

    I really want to make these blondes but I have fructose malabsorption so can’t eat applesauce. What would you suggest as a substitute?

  5. Jessica: September 19, 2012

    That is the cutest name, “pupsicles” :) thanks for the recipe!

  6. Jessica: September 19, 2012

    Aw thanks! The applesauce can be replaced with any other fruit puree. According to this website:
    … I would suggest using mashed banana, pureed peaches or pineapple. Yum!

  7. Jessica: September 19, 2012

    Oh, and if you want to avoid fruit entirely, you can try using carrot puree (in the baby food aisle)

  8. Anu: September 19, 2012

    Love your sis puppy. Cake looks delicious with low calorie

  9. Rayna Bryan: September 19, 2012

    These look delicious! All I’m missing is the Erythritol.
    I have a pumpkin peanut butter dog treat recipe:

  10. Anonymous: September 20, 2012

    Awesome, thanks! If the recipe only contains a small amount of applesauce I can usually figure out what to sub (eg. if it is 1/4 cup applesauce that is obviously replacing fat in the recipe, yogurt usually works ok) but because there was so much in this one I wasn’t sure. I might try banana and pineapple – that sounds yum! :)

  11. Mila: September 22, 2012

    Absolutely wonderlicious! Travelling right now, can barely wait to get home and grate some carrot x)

  12. robbin@DonutRecipes: September 23, 2012

    I have a Frenchie that looks just like your sister’s dog. Her real name is Ella but everyone calls her Piggy. She is the sweetest dog. I love the idea of the carrot cake blondies. They look so moist and delicious.

  13. Christy: October 7, 2012

    Hi, I’m thinking of making these blondies… they look SO delicious! I’m just not entirely sure how to make the frosting… you mention putting mandarin oranges in juice? is that right? do they need to be peeled? Any further details would be great! I’m somewhat of a novice, so any help would be appreciated :)

  14. Jessica: October 7, 2012

    Hi Christy! Sorry, my instructions are a little confusing, I meant use one of the storebought cups of mandarin oranges. I used Dole brand:

    You can use any other fruit puree if you like though, like peach or even pineapple. Good luck and hope you love the blondies :)

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