Name: Paleo Carrot Cake Blondies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour); 1 teaspoon ground ginger; 2 teaspoons ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground cardamom; ¼ teaspoon black pepper; ½ cup olive oil; ½ cup coconut sugar; 1 large egg; 2 teaspoons pure vanilla extract; ½ cup toasted walnuts; 1 ½ cups coarsely grated carrot; ½ cup raisins

Ingredients

Scale

1 1/3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 teaspoon ground ginger

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

¼ teaspoon black pepper

½ cup olive oil

½ cup coconut sugar

1 large egg

2 teaspoons pure vanilla extract

½ cup toasted walnuts

1 ½ cups coarsely grated carrot

½ cup raisins

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Instructions

Preheat oven to 350 degrees F. Oil a 9 inch round cake pan.

In a large bowl, whisk together the oil, sugar, egg, and vanilla, followed by the flour and spices. Once a thick batter forms, stir in the walnuts, carrot, and raisins.

Pour into the prepared pan and bake about 20 minutes until golden brown and a toothpick inserted in the center comes out with a few crumbs. Don’t overbake; they should be dense and chewy. Serve warm or cool completely in the pan. Blondies may be stored in an airtight container at room temperature for up to 5 days. Blondies may also be frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Good Housekeeping

Prep Time: 15 minutes
Cook Time: 20 minutes