Vegan Carrot Cake Blondies with Vanilla Cashew-Coconut Icing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 1/4 tsp Ginger, ground
  • 1/3 cup Raisins

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Condiments

  • 1/2 cup Almond butter, natural unsalted
  • 1/2 cup Coconut butter
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder, aluminum free
  • 1 tsp Cinnamon, ground
  • 2 tsp Coconut flour
  • 1 cup Coconut sugar
  • 1/4 tsp Nutmeg, ground
  • 1 1/2 (176g cups Oat flour
  • 1/2 tsp Sea salt, fine
  • 1/8 tsp Sea salt, fine-grain
  • 2 tsp Vanilla bean paste or the seeds scraped from 1 vanilla bean
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Cashews, raw
  • 1/3 cup Walnuts, toasted
  • 2 tbsp Walnuts, raw or toasted

• Dairy

  • 1/2 cup Cashew milk or other plant-based milk, unsweetened

Found on blissfulbasil.com