These super fudgy Carrot Cake Blondies with Chocolate Chips are the perfect treat for Sunday afternoons or Easter. So easy to make and delicious!
This is the ultimate can't-decide-whether-to-have-carrot-cake-or-blondies or I-want-blondies-but-I-don't-want-to-miss-out-on-chocolate cake. This dessert is super fudgy on the inside, sweetened mainly by grated carrots and chocolate chips.
As with most of the cakes here on the blog, making the cake couldn't be any easier. Just mix the dry ingredients, then add in the wet ingredients, give it a good mix, fill it in a baking dish and bake till perfection.
And if you're celebrating Easter, this is the cake you want to serve. Because Easter and Carrot Cake belong together like Chocolate and Peanut Butter (consider this a tiny spoiler!). I've included more Easter recipes below the recipe!
Vegan Carrot Cake Blondies with Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- ½ cup ground almonds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons white vegan sugar
- ½ cup vegan chocolate chips
- 4 carrots , grated (2 cups grated = 230g)
- 1 teaspoon coconut oil , liquid
- ½ teaspoon coconut vinegar
- 1 cup plant-based milk e.g. rice milk
Instructions
- Preheat the oven to 360°F/180°C.
- Place all the dry ingredients for the cake base in a mixing bowl (save a few of the chocolate chips to sprinkle on top) and combine, add the wet ingredients and grated carrots and whisk until it's a smooth batter.
- Oil the baking pan lightly or line it with a parchment paper and pour in the cake batter. Now is the time to sprinkle the rest of the chocolate chips on top.
- Bake it in the oven for about about 35 minutes. Test with a wooden stick, if it is baked through.
- Let the cake cool down before serving and enjoy!
Notes
Nutrition
Did you make these vegan Carrot Cake Blondies with Chocolate Chips? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don't forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
More Vegan Easter Recipes
Krisi von Excusemebut... says
Mhh deine Blondies sehen unglaublich lecker aus, so richtig schön saftig=)
Liebe Grüsse,
Krisi
Bianca says
Danke, Krisi. Das sind sie auch - Perfekt für Ostern! :)
Strength and Sunshine says
These look like my carrot cake dreams! I could eat these ALL day ;) Put a candle in the center and make ir a birthday treat too ;)
Bianca says
Glad you like it, Rebecca! If it wasn't for my bf, I'd have eaten the whole thing by myself.
Hannah says
These look so perfect for Easter! I love carrot cake, but often I'm not the mood to go down the road of making a whole cake. I love these for those moments :)
Bianca says
Thank you, Hannah! As I haven't been very creative with Easter recipes this year, I thought I have to put this cake out there ASAP. :)
Natalie | Feasting on Fruit says
This is totally the ultimate combo of so many things I am currently craving in one dessert--carrot cake, chocolate, and fudgey delicious texture! And you added white chocolate chips so--gimme gimme!!! Ever since I tried and failed to make blondies I've still really been craving them, SO I was so excited when I saw this'll show up in my bloglovin. Now if only I had a piece waiting for me, I'd have it right now for breakfast😄
Bianca says
I was super lazy for this year's Easter recipes, so it was more of a lucky coincident that I made these carrot cake blondies at the right time. Failed blondies? I hear ya! For the cookbook I wanted to make brownies and took me so many tries!! I almost gave up!
Laurel says
Chocolate + Carrot cake, oh my goodness. If there was a was for me to crawl into the computer screen and grab a piece of this, you would have a crazy person currently standing in your kitchen munching down on one of these bars. I will be making these for Easter, no doubt about it! Pinning!
Bianca says
Hahaa, I wouldn't mind. I always have way too much food around anyways! :) Thank you, Laurel. I hope you like them!
Francis says
Can you use another type of vinegar instead of coconut?
Bianca says
yep, you can sub it with apple cider vinegar for example :)
Francis says
thank you. I can't wait to make it!
Nick says
This cake looks absolutely perfect! Fortunately I just found myself with an abundance of carrots, a perfect time to try the recipe! ;)
Thanks for sharing!
Bianca says
Thank you, Nick! An abundance of carrots always sounds good :) Let me know how it goes if you give it a try!
Michelle says
Can this be made in a muffin tins or in mini loaf tins that aren't silicone?
Bianca says
yep, just make sure you oil it lightly, so it doesn't stick to the tins! :)
Michelle says
Great! Thank you!
Laura Harney says
Could I sub this with a gluten free flour such as almond or oat?
Trinket says
I prepared these today. They are neither one thing nor the other. Doesn’t taste in any way like carrot cake nor like a blondie. There are no spices in the ingredients list and 1cup of plant milk to two cups of flour does not make a whisk-able mixture. They came out ok, not very fudgey, and these are not something I would recommend. You can eat them plain but it really needs an icing or a chocolate spread for a better experience. I’m sorry to leave you a less than glowing comment.