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Vegan Carrot Cake Blondies with Chocolate Chips

These super fudgy Carrot Cake Blondies with Chocolate Chips are the perfect treat for Sunday afternoons or Easter. So easy to make and delicious!

Vegan Carrot Cake Blondies with Chocolate Chips | ElephantasticVegan.com

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.

Vegan Carrot Cake Blondies with Chocolate Chips | ElephantasticVegan.com

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 | ElephantasticVegan.com
Vegan Carrot Cake Blondies with Chocolate Chips | ElephantasticVegan.com

Vegan Carrot Cake Blondies with Chocolate Chips | ElephantasticVegan.com

Vegan Carrot Cake Blondies with Chocolate Chips

Elephantastic Vegan
These super fudgy Carrot Cake Blondies with Chocolate Chips are the perfect treat for Sunday afternoons or Easter. So easy to make and delicious!
5 from 4 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American, Vegan
Servings 6
Calories 338 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons white vegan sugar
  • 1/2 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

Baking form dimension: 10x7 inch / 26x18cm

Nutrition

Calories: 338kcalCarbohydrates: 55gProtein: 7gFat: 11gSaturated Fat: 4gSodium: 135mgPotassium: 208mgFiber: 4gSugar: 15gVitamin A: 6795IUVitamin C: 2.4mgCalcium: 77mgIron: 3.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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Recipe Rating




Laura Harney

Tuesday 16th of April 2019

Could I sub this with a gluten free flour such as almond or oat?

Michelle

Sunday 30th of April 2017

Can this be made in a muffin tins or in mini loaf tins that aren't silicone?

Bianca

Sunday 30th of April 2017

yep, just make sure you oil it lightly, so it doesn't stick to the tins! :)

Nick

Tuesday 18th of April 2017

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

Tuesday 18th of April 2017

Thank you, Nick! An abundance of carrots always sounds good :) Let me know how it goes if you give it a try!

Francis

Saturday 8th of April 2017

Can you use another type of vinegar instead of coconut?

Bianca

Saturday 8th of April 2017

yep, you can sub it with apple cider vinegar for example :)

Laurel

Saturday 8th of April 2017

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

Saturday 8th of April 2017

Hahaa, I wouldn't mind. I always have way too much food around anyways! :) Thank you, Laurel. I hope you like them!