Carrot Cake Blondies

This recipe proves that carrot cake really is delicious in any shape or form.These dense and chewy carrot cake blondies are delicious, with a primarily sweet flavor and slightly spicy undertones. They're topped with a sprinkling of crunchy, chopped pecans.

SERVES : 16         COOK TIME : 60

INGREDIENTS

• 1 tablespoon flax meal
• 2 1/2 tablespoon warm water
• 1/2 cup avocado, mashed, lightly heaping
• 1/2 cup carrot, baby food
• 1/4 cup coconut oil, softened to room temperature
• 2/3 cup coconut sugar
• 1/2 tablespoon vanilla extract
• 5 tablespoons coconut flour, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/3 teaspoon nutmeg
• 3 tablespoon pecans, roughly chopped

PREPARATION

1. Step 1 : Place the flax meal into a small bowl and whisk in the warm water. Place into the refrigerator and let stand for 15 minutes, to let the flax egg gel.
2. Step 2 : Preheat your oven to 325°F and line an 8×8-inch pan with parchment paper, leaving an overhang as a handle.
3. Step 3 : Combine the mashed avocado, baby food, and coconut oil in a food processor and blend until well mixed and the avocado is smooth.
4. Step 4 : Add in the coconut sugar and vanilla extract and blend again. Finally, add in the chilled flax egg and blend until well combined, scraping the sides down as necessary.
5. Step 5 : Add in the coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg and blend again until well combined. Really scrape down the sides to get all of the flour into the mixture.
6. Step 6 : Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter.
7. Step 7 : Bake until the edges begin to pull away from the sides on the pan, and the top is dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until fully chilled, at least 2 hours.
8. Step 8 : Slice into bars and serve.