Healthy Carrot Cake Blondies
I made these Healthy Carrot Cake Blondies for my sister because she loved my Carrot Cake. Since I didn’t have any tofu or yogurt on hand, I chose to make something else instead. I had a bunch of carrots in my fridge, so what to make, what to make… OH, BLONDIES!
I swear, I thought I was done with the blondies after making Strawberry, Raspberry, Pumpkin, Apple Pie, AND Cherry Chocolate Chunk, but then I remembered how delicious they were and needed to make them again. Carrot Cake seems like a flavor that needed to be done, yes? Yes.
These Healthy Carrot Cake Blondies are sweet, dense, chewy, and PACKED with Carrot Cake flavor.
Even with one full cup of grated carrots, my sister and I couldn’t taste any hint of vegetables at all. And we definitely wouldn’t have ever guessed it’s sugar free, low fat, gluten free, and vegan.
Top it with vegan (or regular) cream cheese frosting, a drizzle of pure maple syrup, or eat it straight — they’re perfect in every way!
These Healthy Carrot Cake Blondies are sweet, dense, chewy, and PACKED with Carrot Cake flavor. Even with one cup of grated carrots, no one could detect any vegetables! And we definitely wouldn't have ever guessed it's sugar free, low fat, gluten free, and vegan.
- 246g (1 cup) Unsweetened Applesauce
- 1 packed cup Grated Carrots
- ⅓ cup Unsweetened Vanilla Almond Milk
- 64g (⅓ cup) Granulated Erythritol
- 1 tsp Lemon Flavor (or 2 tsp Lemon Zest)
- ½ tsp Orange Flavor (or 1 tsp Orange Zest)
- 1 tsp Liquid Stevia Extract
- 170g (1¼ cups) Sweet White Sorghum Flour
- 90g (¾ cup) Oat Flour
- 1 tsp Ground Cinnamon
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- ⅛ tsp Ground Nutmeg
Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
In a large bowl, whisk together the applesauce, grated carrots, almond milk, erythritol, orange flavor/zest, lemon flavor/zest, and stevia extract.
In a small bowl, whisk together the sorghum flour, oat flour, baking powder, salt, and nutmeg. Dump into the wet ingredients and stir together until the mixture is even.
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). Let blondies cool completely, then slice and serve! Keeps for ~1 weeks in an airtight container in the fridge.
Feel free to add some raisins or chopped walnuts to the batter!
Just 140 calories and 2g of fat per blondie? Plus 4g of fiber and 4g of protein? I’LL TAKE IT. If this label doesn’t scream “guilt free!!!“ I don’t know what does.
With love and good eats,