Carrot Cake Blondies
These Carrot Cake Blondies are the perfect dessert for any occasion. They are easy to make and packed with flavor, making them a crowd-pleaser every time.
If you’re looking for a delicious treat that isn’t too heavy or overly sweet, these carrot blondies are the way to go. Plus, they are a great alternative to traditional carrot cake if you want something a little different.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a fun twist on classic carrot cake, with all the cozy flavors you love in an easy-to-make blondie form.
- Perfect for any occasion, from casual get-togethers to special celebrations.
- The texture is incredible it’s soft, chewy, and perfectly spiced.
- And it’s made with only simple ingredients that you likely already have in your pantry.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- melted butter
- brown sugar
- egg
- egg yolk
- vanilla
- finely grated carrots
- flour
- ground cloves
- ground nutmeg
- ground ginger
- cinnamon
- salt
- chopped pecans
- cream cheese softened
- powdered sugar
- chopped pecans
🔪 How to Make Carrot Cake Blondies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, whisk the melted butter and brown sugar together until there are no lumps.
- Add in the eggs and vanilla and whisk hard for 30 seconds. Using a spatula, gently stir in the carrots until well mixed.
- Add in the flour, cloves, nutmeg, ginger, cinnamon and salt and whisk until combined.
- Stir in the chopped pecans and pour into a prepared 9” x 9” baking pan and bake for 30-35 minutes or until a toothpick comes out cleanly.
- To make the frosting, place the butter and cream cheese in a large bowl and beat with an electric mixer (or stand mixer) until smooth and creamy. Add in the vanilla, cinnamon, and powdered sugar, and beat some more.
- Using an offset spatula, spread the frosting in an even layer over the top of the blondies. sprinkle with the remaining pecans and slice into even-sized bars, and serve.
🥄 Equipment
List of equipment needed to make this recipe.
- large mixing bowls
- Whisk
- Rubber spatula
- 9×9 baking dish
- Electric mixer
- Offset Spatula
🥫 Storage
Storage – Store homemade blondies in an airtight container in the refrigerator for up to 5 days.
Freezing – You can also freeze these carrot cake blondies for up to 3 months. Just wrap them individually in plastic wrap and place them in an airtight container or freezer bag.
Serve With
We serve these homemade carrot blondies alongside our Easter favorites such as this Easy Honey Glazed Ham and Spicy Green Beans with Caramelized Pecans and these Amish Mashed Potatoes. Slow Cooker Mac and Cheese is a great choice also.
💭 Tips
- Make sure to grate your carrots finely for a smoother texture in the blondies. Large carrot shreds may affect the consistency of the batter.
- For an extra burst of flavor, try lightly toasting the pecans before adding them to the recipe. It adds a delightful crunch and enhances their nutty taste.
- Allow the blondies to cool completely before frosting to prevent the frosting from melting or sliding off. Patience is key!
⁉️ FAQ
Do you have questions about this carrot cake blondies recipe? Here are the answers to the most commonly asked questions.
Yes, you can use pre-shredded carrots in a pinch, but keep in mind that they are often drier and less flavorful than freshly grated carrots.
The blondies are ready when the edges are golden brown, and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Be careful not to overbake, as this can make them dry instead of soft and chewy.
🍽 More Carrot Cake Recipes
Do you enjoy carrot cake recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Carrot Cake Blondies
Equipment
- large mixing bowls
- Whisk
- Rubber spatula
- 9×9 baking dish
- Electric mixer
- Offset Spatula
Ingredients
- 1 cup melted butter
- 1 ½ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla
- 1 cup finely grated carrots
- 1 ½ cup + 2 Tablespoons flour
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans
Frosting:
- ½ cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 2 cups powdered sugar
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the melted butter and brown sugar together until there are no lumps.
- Add in the eggs and vanilla and whisk hard for 30 seconds.
- Using a spatula, gently stir in the carrots until well mixed.
- Add in the flour, cloves, nutmeg, ginger, cinnamon and salt and whisk until combined.
- Stir in the chopped pecans and pour into a 9” x 9” baking pan (either a non-stick pan-or spray with cooking spray/line with parchment paper) and bake for 30-35 minutes, or until a toothpick comes out cleanly.
- Remove and let cool completely.
- To make the frosting, place the butter and cream cheese in a large bowl and beat with an electric mixer (or stand mixer) until smooth and creamy.
- Add in the vanilla, cinnamon and powdered sugar and beat some more.
- Using an offset spatula, spread the frosting in an even layer over the top of the blondies.
- Sprinkle with the remaining pecans and slice into even sized bars and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
