Vegan Carrot Cake Blondies with Chocolate Chips |

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!
Course Dessert
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 338kcal
Author Elephantastic Vegan


  • 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


  • 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!


Baking form dimension: 10x7 inch / 26x18cm


Calories: 338kcal | Carbohydrates: 55g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Sodium: 135mg | Potassium: 208mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6795IU | Vitamin C: 2.4mg | Calcium: 77mg | Iron: 3.5mg