Carrot cake blondies

Although baby H is as big a chocoholic as both her parents, she loves a bit of carrot cake from time to time too. Girl after my own heart for sure. So whilst we adore brownies in our house, and we love blondies too (especially ones with chocolate chips in) I figured it was time to make a carrot cake blondie tray bake as surely that could only end one delicious way?

We had some carrot cake loving friends coming over for lunch one weekend recently, and I always use such entertaining occasions to unofficially test out new recipes, so I made these as part of my dessert buffet. Yes, there’s always a dessert buffet when you come to mine for lunch, so you better not fill up too much on mains when you do!

They went down amazingly, I think that using carrot in the blondies makes them super moist and gooey, and the cream cheese frosting on top just makes them even yummier, if that’s possible. So if you fancy adding something non chocolatey to your next dessert buffet, these are just the thing. I’ll await my invitation!


  • 2 cups ground almonds
  • 3 medium carrots, peeled and chopped into chunks
  • 1/3 cup buckwheat flour
  • 1/2 cup cashew butter
  • 2 tbsp coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup ground flaxseed
  • 1 tbsp cinnamon
  • For the frosting
    • 1 tub of vegan cream cheese (I like Nush)
      2 tbsp maple syrup

    Mix the ground almonds, buckwheat flour, ground flaxseed and cinnamon in a bowl, then in another bowl stir together the coconut oil, cashew butter and maple syrup until well combined. Pour this into the dry ingredients and finally fold in the carrot.

    Spoon into a greased 8″ square tin or tray and bake at 180C for 20 minutes, then allow to cool before frosting.

    For the frosting, simply mix the two ingredients in a bowl and spoon over the blondies. Cut into slices and store in the fridge for upto 3 days or freeze for upto 2 months.

    Love, Mrs H xx

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