Description
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).
Nutrition
- Serving Size: 1 blondie (1/12 of pan)
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
