Carrot (Cake) Blondie Bar Vegan & GF

INGREDIENTS:

  • 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!)
  • FROSTING INGREDIENTS:
  • 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!

WHAT TO DO:

  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

PALEO CARROT CAKE & MUFFINS!

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Carrot Cake… swoon.  *sigh.

Yes, it’s one of my favorite treats, but I don’t enjoy it as much when there’s Gluten and especially when sugar is the first or 2nd ingredient on a long list of too many not-so-goods!  But, it takes a bit more of an effort than other nice cakes, so I don’t make it often. However, my mom’s recent birthday prompted me to try re-making a version I loved because my parents both love carrot cake…they passed that preference to me! LOL

This is a good number of ingredients, but they are all wholesome and you can cut down even further on the fruit and the maple syrup if you want less sweetness.

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INGREDIENTS:wp-1488935949741.jpg

1.5 cups shredded carrots (about 7 medium to large sized)

1/4 pure maple syrup (grade B for least processed variety- use up to 1/3 cup)

 

2/3 cup coconut flour sifted with 1/2 cup arrowroot flour

3/4 cup melted coconut oil

1 Tbsp vanilla bean paste

1 Tbsp Ceylon Cinnamon

1 heaping tsp each of allspice, ground ginger, and baking soda and baking powder

8 pasture raised eggs

1/2 cup crushed pineapple (measured after squeezing out juice) (omit for strict paleo)

1/2 cup each of raisins and white mulberries (omit for strict paleo)

1 cup or so activated walnuts (I save this for the frosting for distinct texture from cake)

Coconut Rum Frosting-recipe at the endwp-1488871720258.jpg

WHAT TO DO:

1- Prep your fruit.  If you have fresh chunks of pineapple, put them in a food processor, then squeeze as much as possible out and allow the raisins and mulberries to sit in the juice. Set the pineapple fiber aside for mixing in to batter.  If you don’t already  have the date paste ready and softened, put your seeded dates into the food processor and make a nice paste 🙂

2- Peel and then shred carrots in food processor and let sit in maple syrup overnight, preferably, or an hour or so. Again, do what you can to squeeze as much of the carrot juice and syrup from the fiber by hand.  I usually press it between two stainless steel bowls.

3- Sift all your dry ingredients together (coconut flour, cinnamon, allspice, ginger, baking soda and powder.)

4- Mix up wet ingredients (eggs, date paste, vanilla paste, melted coconut oil)

5- Add the dry ingredients and continue mixing.

6- Wring out your wet ingredients another time and add pineapple pulp, carrot shreds, mulberries, and raisins and stir everything together.

7- Grease cake pans of your size preference or muffin pans and fill!

8- Bake at 350 for 45 minutes (smaller pans)-60 minutes (9-inch pans).  Because this is sooo moist, you may need to bake longer depending on how well you squeezed out the juices.

9- Test cakes/muffins at 45 minute with a toothpick and remove if/when done.

10- Let cool… Frost and garnish with activated walnuts. (Frosting recipe below.)

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NOTES: Adding pineapple and the dried fruit makes it not so Paleo, so omit if that’s a major matter for you.  I added them because I love the taste.  Also, if you prefer a denser cake and not the lightness of the flour mixture in this version, then sub arrowroot with more coconut flour or buckwheat flour.

FROSTING –INGREDIENTS:

1 cup coconut milk (unsweetened)

1 tsp Himalayan pink salt

5 teaspoons arrowroot flour

1 Tbsp rum extract

1/2 cup melted coconut oil

1 cup coconut manna or 1 cup soaked cashews to blend together

WHAT TO DO

1- Put all in your food processor or high-powered blender.  If you need some liquid to help move along the processing (if the manna or cashews are too thick,) then use some of the pineapple juice from above.

2- Chill in refrigerator for at least 30 minutes and when it’s solid enough, yet spreadable enough, decorate your cake/muffins!  I love sprinkling light coconut shreds on top along with the walnuts for a pretty touch.