Skip to main content

Carrot Cake Chickpea Blondies

Carrot Cake Chickpea Blondies

The following recipe and photography were provided by Food Scientist Kathleen Ann of  Bread Over Heels.

Healthy and festive, these Carrot Cake Chickpea Blondies combine the best of springtime carrot cake with a health-conscious ingredient list.

Carrot Cake Chickpea Blondies

The base is made with a hefty amount of Nativas chickpea flour, a new ingredient I found at my local Heinen’s that contributes fiber and protein to help keep this sweet treat balanced for your blood sugar.

Freshly ground carrots, chopped pineapple and raisins add sweetness and a variety of nutrients to the mix. Topped with a coconut yogurt drizzle for frosting, they’re the perfect dessert to serve at your Easter gathering, or to enjoy as a healthy treat for yourself. Happy baking!

Carrot Cake Chickpea Blondies
Carrot Cake Chickpea Blondies
Cook time:
30min
Prep time:
10min
Total time:
40min

Servings:
12

Ingredients

  • ½ cup butter, melted, plus extra for greasing pan
  • ½ cup Heinen’s brown sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1 cup Navitas chickpea flour
  • ¼ cup almond flour
  • 1 tsp. Heinen’s cinnamon
  • ½ tsp. Heinen’s ginger
  • A dash of salt
  • ½ cup grated carrots
  • ½ cup chopped pineapple
  • ¼ cup raisins
  • 1 Tbsp. coconut flavored Greek or Icelandic yogurt
  • ½ cup powdered sugar

Instructions

  1. Preheat the oven to 350°F. Line an 8×8 baking tin with parchment paper with a slight overhang on each side. Lightly grease the parchment paper with butter.
  2. In a large bowl, combine the melted butter and brown sugar. Whisk to combine. Add the vanilla and egg. Whisk to thoroughly combine.
  3. Add the chickpea flour, almond flour, cinnamon, ginger and salt. Stir to combine. Add the carrots, pineapple and raisins. Stir until just combined.
  4. Transfer the batter to the prepared pan and smooth. Bake for 25-30 minutes until lightly browned and set. Let cool to room temperature on cooling rack.
  5. In a small bowl, combine the yogurt, powdered sugar and 1 tsp. water. Drizzle over the blondies.
  6. Cut into rectangles and serve.

Carrot Cake Chickpea Blondies

Products from the Recipe

Kathleen Harsh
By Kathleen Ann
Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge