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!
Healthy Carrot Cake Blondies
- 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.
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,
These blondies sound perfect! I love carrot cake and am always looking for ways to indulge in it in a healthier way!
Oh my gosh, the recipe looks awesome – I love carrot cakes and these blondies look perfect 🙂
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?
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!
Oh, and if you want to avoid fruit entirely, you can try using carrot puree (in the baby food aisle)
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! 🙂
You’ve got a dog! 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!
Cake looks delicious with low calorie
These look delicious! All I’m missing is the Erythritol.
Absolutely wonderlicious! Travelling right now, can barely wait to get home and grate some carrot x)
I love the idea of the carrot cake blondies. They look so moist and delicious.
Hi, I’m thinking of making these blondies… they look SO delicious! 🙂
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These sounds amazing!
great recipe! Any suggestion to substitute sorghum flour?
I haven’t tried subbing the sorghum flour here but you can try buckwheat flour or quinoa flour!
Sounds great and perfect for spring!
Just an FYI, I made them fat-free. Omitted the Almond milk and substituted it with flavored sparking water (yum).
I think it would be helpful if you add the total number of servings for this recipe or in the final step of the instructions, say to slice the pan into 8/9/10 equal sizes. I didn’t see that anywhere so I’m unsure if the nutrition facts for 1 blondie apply to a 1/8th of the pan or 1/9th of the pan since there’s quite a few ways to slice and 8×8 inch pan.
The recipe yield is in the yellow ribbon on the top of the recipe box… so this recipe yields 9 blondies 🙂
These look so good… I really wish I had one for lunch!
I love carrotcake (without the nutmeg though). I always order for this at the bakery or coffee shop, Guess, it’s time for me to create my own. Thanks for this recipe. Can’t wait to bake.
Holy moly, I’m beyond impressed with the vitamin A content in each blonder! I could easily down five of these and be totally set with my intake. I also love that you made these for your sister. So glad she also admires your strong healthy baking skills!
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These look lovely! Any suggestions for substitutes for the stevia and erythritol? Thanks 🙂 I love your blog.
You can substitute the erythritol with any other granulated sweetener you like, such as coconut sugar, date sugar, evaporated cane juice, etc.
The stevia is harder to replace because it’s so concentrated. 1 tsp of stevia has the sweetness of about 1 cup of sugar. You can try increasing the granulated sweetener you use, but that might affect the final texture.