Carrot (Cake) Blondie Bar Vegan & GF


  • 1/8 pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!


  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars

PONDERING PEPPERMINT-Gluten Free peppermint blondies!

I always like having sign with information placed near my baked goodies so folks can savor the treat… Here’s what I wrote in case you want to copy and paste and print for your own platter… 🙂 If you read this little blurb and find yourself intrigued– you can have the recipe that follows!!!


vegan, gluten-free, almost guilt-free!
Not-too-sweet crumbley morsels with kisses
of dark chocolate and coconut chips with
just enough peppermint to ponder the season.

1 1/4 cup all purpose GF flour (used one with Cassava, coconut, and tapioca flours)
3/4 cup sweet brown rice flour
2/3 cup palm sugar (keep in mind Enjoy Life’s chocolate chips have sugar)
1 cup chocolate chunks (I use Enjoy Life and a stevia sweetened Lilly’s brand to reduce the sugar overall)
2-3 tablespoons flax egg in 1/4 cup of warm rice “mylk”
few dashes of Himalayan pink salt
dashes of freshly milled cinnamon
dashes of white pepper
splash of cherry brandy
1/2 cup coconut chips (I have Nutiva)
1/2 cup warmed coconut oil
drizzle of sunflower oil (can skip if conscious about your Omega 3-6 balance)
drip of vanilla extract
agave drizzle
peppermint candies crushed
Earth Balance vegan butter or similar

sift together all dry ingredients
mix up all wet ingredients with palm sugar to melt together and combine both sets of ingredients
add chocolate chunks last

butter your 8×8 pan with vegan butter and cover with peppermint candle crumbles
put mixture into pan–use moderate pressure and press down to prevent over-crumbley-ness
if your gut tells you the dough may be too dry and bit too crumbley, drizzle some agave over it before baking
Bake 375 at 25 minutes

Final touch…that makes this treat a treat!
Take out and sprinkle Lilly’s chocolate chips on top and put in oven until chips soften enough to spread. Spread evenly and sprinkle as much of the crushed peppermint candy bits on top as the chocolate will take!!! Let cool 🙂 and devour!

There is something about the unique texture of this and the subtle peppermint taste that is so cheerful and delectable… I took this to a holiday soiree and it was the first baked good to disappear!!!

I will definitely make this again.