These carrot cake blondies are incredibly moist and full of cozy flavor. They come together in one bowl, bake quickly, and don’t require the layering or frosting that traditional carrot cake does (though you can certainly add a cream cheese glaze if you like). They’re naturally gluten-free and can be made dairy-free or nut-free, making them a versatile treat for many diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Gluten-free all-purpose flour blend
Brown sugar
Butter or coconut oil (melted)
Eggs
Vanilla extract
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Shredded carrots
Chopped walnuts or pecans (optional)
Raisins or shredded coconut (optional)
Optional: cream cheese for glaze or frosting
Directions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease lightly.
In a large mixing bowl, whisk together melted butter (or coconut oil) and brown sugar until smooth.
Add eggs and vanilla extract and mix until fully combined.
Stir in the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Mix just until combined—do not overmix.
Fold in the shredded carrots and any optional mix-ins like nuts, raisins, or coconut.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares. Add a cream cheese drizzle or frosting if desired.
Servings and timing
This recipe yields about 9 to 12 blondies, depending on how large you cut them. Prep time is 10 minutes, and bake time is 25–30 minutes, for a total of around 40 minutes.
Variations
Dairy-Free: Use coconut oil or dairy-free butter and skip the cream cheese topping.
Nut-Free: Omit the walnuts or pecans for an allergy-friendly version.
Lower Sugar: Reduce sugar slightly or use coconut sugar for a less sweet option.
Add-ins: Try mini white chocolate chips or a handful of chopped pineapple for a twist.
Frosted: Top with a cream cheese glaze or traditional cream cheese frosting for extra indulgence.
Storage/Reheating
Store blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let come to room temperature before serving for best texture.
To freeze, wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
FAQs
Are these carrot cake blondies really gluten-free?
Yes, as long as you use a certified gluten-free all-purpose flour blend.
Can I use almond flour or oat flour instead?
This recipe is designed for gluten-free all-purpose flour. Substituting with almond or oat flour may affect the texture.
Do I need to squeeze moisture out of the carrots?
No, the moisture in the carrots helps keep the blondies soft and moist.
Can I make these vegan?
You can try substituting eggs with flax eggs and using plant-based butter, though the texture may be slightly different.
What size pan should I use?
An 8×8-inch baking pan works best for thick, chewy blondies.
Can I add a glaze?
Yes! A simple cream cheese glaze or drizzle of powdered sugar and milk works beautifully.
How do I know when they’re done baking?
The top should be golden, and a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Increase bake time to 30–35 minutes.
Can I make these ahead of time?
Yes, these blondies keep well and can be made 1–2 days in advance.
What’s the best way to shred carrots?
Use the small holes on a box grater for fine shreds that mix easily into the batter.
Conclusion
Gluten free carrot cake blondies are the perfect blend of easy and indulgent—packed with warm spices, sweet carrots, and a rich, chewy texture. Whether you serve them plain or top them with cream cheese glaze, they’re a crowd-pleasing dessert that works for holidays, snack time, or anytime you’re craving something sweet and spiced.
Gluten free carrot cake blondies are soft, chewy dessert bars packed with warm spices, shredded carrots, and optional mix-ins like nuts or raisins. They offer all the cozy flavors of carrot cake in a quick, one-bowl, naturally gluten-free treat.
Ingredients
1 cup gluten-free all-purpose flour blend
3/4 cup brown sugar
1/2 cup butter or coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup finely shredded carrots
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins or shredded coconut (optional)
Optional: cream cheese for glaze or frosting
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease lightly.
In a large bowl, whisk together melted butter and brown sugar until smooth.
Add eggs and vanilla extract, and whisk until well combined.
Stir in gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.
Fold in shredded carrots and any optional mix-ins like nuts, raisins, or coconut.
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing. Top with cream cheese glaze or frosting if desired.
Notes
Use coconut oil and skip cream cheese to make dairy-free.Omit nuts for a nut-free version.Add-ins like white chocolate chips or pineapple can be used for variation.Do not squeeze moisture from carrots—the moisture helps with texture.Double the recipe and bake in a 9×13-inch pan for a larger batch (increase bake time slightly).
