Carrot Cake Chickpea Blondies
These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn't know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie.
Ingredients
- 1/2 cup chickpeas
- 1/2 cup vegan butter melted
- 1/2 cup maple syrup
- 2 tbsp granulated sugar
- 3 tbsp non-dairy milk oat or almond
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup shredded carrots
- 1/4 cup raisins regular or golden
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup vegan cream cheese frosting of choice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add all ingredients except flour, carrots, and raisins into food processor. Blend until completely smooth.
- Pour batter into a bowl and stir in the flour just until evenly combined. Add the carrots and raisins and stir just to evenly distribute.
- Pour batter into greased 4x6 baking dish and add your cream cheese swirl in lines. Spiral with a toothpick to make pretty swirls. Bake at 350F for 25 minutes.
- Let cool completely before topping with icing of choice and garnishes, then cut and serve. Enjoy!
Notes
If using a 6x6 pan, double the recipe and increase cooking time to 30 minutes. If using an 8x8 pan, just double the recipe and keep cooking time the same.