Almond Butter Carrot Cake Blondies (With Coconut Cream Icing)
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.
Equipment
- mixing bowl
- 8x8 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 8x8 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
👉 To prevent this, add 1 tsp lemon juice or apple cider vinegar to the batter.
Estimated Nutrition (Per Square)
Calories: ~155Protein: ~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
Servings: 9
Calories: 155kcal