Carrot Cake Blondie’s with Cinnamon Coconut Butter Frosting

By Bailey1_

Ingredients

• Cinnamon Coconut Butter:
• 1 c coconut flour
• 2 Tbs arrowroot powder
• 1 Tbs cinnamon
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/3 c coconut oil, melted
• 1/3 c raw honey
• 8 eggs
• 1 Tbs vanilla extract
• 1 1/2 c shredded carrot
• 3 c unsweetened coconut shreds
• 1-2 Tbs coconut oil
• 1 Tbs cinnamon

Details

Servings 12
Adapted from andloveittoo.com

Preparation

Step 1

These Carrot Cake Blondie’s with Cinnamon Coconut Butter Frosting are the perfect fit for all of your decadent desires.  Filled with high protein, high-fiber ingredients, no refined sugar and plenty of flavor, this addition to this week’s FoodNetwork Fall Fest is just one more way to have your cake

Preheat oven to 350f. Generously grease an 8x11.5 inch pan, set aside.

In large mixing bowl, combine coconut flour, arrowroot powder, cinnamon, baking soda, salt, ginger, nutmeg and cardamom. In medium mixing bowl, combine melted coconut oil, honey, eggs and vanilla extract.

Pour wet ingredients into dry ingredients can combine thoroughly. Gently fold in shredded carrot and transfer to prepared pan, spreading evenly.
Cook at 350f for approximately 35-40 minutes or until a knife can be inserted into the center of the cake and removed cleanly.
Allow to cool 15-20 minutes.
Make cinnamon coconut butter by blending 3 cups of coconut shreds until smooth. If needed, add in coconut oil, 1 tbs at a time to allow shreds to blend more evenly. Add in cinnamon and blend until combined. Spread coconut butter over blondie’s, serve and enjoy!
Makes approximately 12 servings.