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Almond Butter Carrot Cake Blondies (With Coconut Cream Icing)

There’s something about this time of year—when carrots start showing up at the farmers market and everything feels just a little lighter—that makes you crave something sweet… but still grounding.

And if you’re anything like the women I work with, you don’t just want a treat.
You want something that actually supports your body instead of sending you on a blood sugar rollercoaster.

That’s exactly where these carrot cake blondies come in.

Almond Butter Carrot Cake Blondies (With Coconut Cream Icing)

A Sweet Treat That Doesn’t Work Against You

Most desserts—even the “healthier” ones—are still built in a way that spikes blood sugar quickly and leaves you feeling tired, hungry, or craving more shortly after.

But this recipe is different.

Instead of relying on refined flour and sugar, these blondies are built with ingredients that help stabilize your energy:

  • Healthy fats from almond butter to slow glucose absorption
  • Fiber from carrots and oat flour to support digestion and fullness
  • Natural sweetness from maple syrup without the crash

This combination matters more than most people realize.

Because when your blood sugar is stable, your cortisol response is more stable too.

And that’s where real healing starts.

Why Carrots Are More Than Just a “Healthy Swap”

Carrots often get overlooked in desserts as just a way to “sneak in vegetables,” but they actually play a functional role here.

They add:

  • Natural sweetness without excess sugar
  • Fiber to support gut health
  • Key nutrients like beta-carotene that support immune and skin health

And when you pair that with warming spices like cinnamon, you’re also supporting blood sugar balance and digestion on a deeper level.

The Coconut Cream Icing Upgrade

Let’s talk about the icing—because this is where most recipes undo all the good they’ve built.

Traditional carrot cake icing is loaded with powdered sugar and dairy, which can spike blood sugar and contribute to inflammation for many people.

This coconut cream version gives you that same creamy, satisfying finish—but in a way that feels lighter and more supportive:

  • Dairy-free and easier on digestion
  • Naturally sweetened
  • Rich in healthy fats to keep you satisfied

It’s the kind of swap that doesn’t feel like a sacrifice—which is key for sustainability.

Supporting Your Body (Without Overcomplicating It)

One of the biggest misconceptions I see is that eating in a way that supports your hormones and stress response has to be restrictive or complicated.

It doesn’t.

It looks like simple upgrades like this:

  • Pairing carbs with healthy fats and fiber
  • Choosing ingredients that nourish instead of deplete
  • Creating meals and treats that keep your body feeling steady

Because when your body feels safe and supported, everything shifts—your energy, your mood, your cravings, even your ability to handle stress.

Simple Swaps That Make This Recipe Work for You

This recipe is intentionally flexible so it can meet you where you are:

  • Use a flax egg if you’re avoiding eggs
  • Swap in sunflower seed butter for a nut-free option
  • Add a splash of lemon juice if using sunflower butter to prevent color changes

These small adjustments make it easier to stay consistent—without feeling like you’re constantly starting over.

The Bigger Picture

This isn’t just about blondies.

It’s about learning how to build meals—and even desserts—that actually support your body instead of stressing it.

Because if you’ve been feeling:

  • constantly tired
  • stuck in cravings
  • or like your body just isn’t responding the way it used to

…it’s not a willpower problem.

It’s a signaling problem.

And the way you eat plays a bigger role than you think.


Ready to Go Deeper?

If you’re tired of guessing what your body needs—and you want a clear, sustainable way to support your energy, hormones, and stress response…

I walk you through exactly how to do that inside my Heal Your Stress from the Inside Out™ program.

👉 Start by watching the program overview and applying here:
www.hollyandrewscoaching.com

Or if you’re looking for simple, supportive recipes like this to get started:

Join my free community + access my cortisol-friendly meal builder

Because healing doesn’t start with restriction—
it starts with giving your body what it’s been asking for all along.

Almond Butter Carrot Cake Blondies (With Coconut Cream Icing)

Almond Butter Carrot Cake Blondies (With Coconut Cream Icing)

Print Recipe
Moist, chewy, and naturally sweetened, these carrot cake blondies are made with real ingredients and topped with a light coconut cream icing—giving you that classic carrot cake feel without the blood sugar crash.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • mixing bowl
  • 8×8 baking dish
  • parchment paper
  • baking dish
  • Grater 
  • spoon
  • measuring cups and spoons

Ingredients

Blondies

  • 1/2 cup almond butter or sunflower seed butter for nut-free — see note below
  • 1/3 cup maple syrup or monk fruit syrup
  • 1 egg or flax egg — see below
  • 1/2 cup grated carrot
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3 tbsp oat flour
  • Pinch of sea salt

Coconut Cream Icing

  • 1/2 cup thick coconut cream from top of a chilled can
  • 1–2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • pinch cinnamon or lemon zest optional

Instructions

  • Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper.
  • In a mixing bowl, combine all blondie ingredients until smooth.
  • Spread evenly into the prepared dish.
  • Bake for 20–22 minutes, until set in the center.
  • Let cool completely before adding icing.

Make the icing:

  • Whisk coconut cream, maple syrup, and vanilla until smooth.
  • Spread over cooled blondies, slice, and enjoy.

Video

Notes

Vegan Option (Flax Egg)

  • Mix 1 tbsp ground flaxseed + 2.5 tbsp water
  • Let sit for 5 minutes until gel-like
  • Use in place of 1 egg

Nut-Free Option

  • Substitute sunflower seed butter 1:1 for almond butter
Tip: Sunflower seed butter can naturally turn slightly green when baked due to a reaction with baking soda.
👉 To prevent this, add 1 tsp lemon juice or apple cider vinegar to the batter.

Estimated Nutrition (Per Square)

Calories: ~155
Protein: ~4g
Carbohydrates: ~14g
Fat: ~10g
  • Using monk fruit syrup instead of maple syrup will significantly reduce sugar and carbs
  • Using sunflower seed butter will slightly lower protein and may change fat content slightly
  • Macros will vary slightly depending on the exact brand of almond butter and coconut cream
Course: Dessert
Cuisine: American
Keyword: blood sugar friendly dessert, carrot cake blondies healthy, dairy free carrot cake frosting, hormone friendly baking, nut free carrot cake blondies, oat flour carrot cake bars
Servings: 9
Calories: 155kcal

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