Vegan Carrot Cake Blondies with Cashew-Coconut Icing

Vegan Carrot Cake Blondies with Cashew-Coconut Icing

You won’t believe how delicious these carrot cake blondies taste! Using only vegan ingredients, this amazing recipe transforms your favorite fall cake into a rich dessert bar that everyone can enjoy.

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Ingredients

  • 2 teaspoons coconut flour
  • 2 teaspoons vanilla bean paste or the seeds scraped from 1 vanilla bean
  • 1/8 teaspoon fine-grain sea salt
  • 2 teaspoons ape cider vinegar
  • ¼ cup pure maple syrup, at room temperature
  • Garnish:
  • Carrot Cake Blondies:
  • 1 cup coconut sugar
  • 1 cup shredded carrots (from about 2-3 medium carrots)
  • 1 ½ cups oat flour
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup natural, unsalted almond butter (stirred well before measuring)
  • 1 ½ teaspoons aluminum-free baking powder
  • ¼ teaspoon ground nutmeg or more to taste
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsweetened almond milk
  • ½ fine sea salt
  • 1/3 cup chopped toasted walnuts (optional)
  • ¼ teaspoon ground ginger or more to taste
  • ½ cup melted coconut butter (measured in a melted state)
  • 2 tablespoons chopped raw or toasted walnuts
  • Vanilla Cashew-Coconut Icing:
  • ½ cup unsweetened cashew milk or other plant-based milk, at room temperature
  • 1/3 cup raisins
  • ¾ cup raw cashews, soaked for at least 2 hours and drained

Directions

Want to see the entire recipe? Click here Published September 28, 2016.

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