Carrot Cake Blondies

Slice of carrot cake blondie on a plate.

These Carrot Cake Blondies are rich, chewy, and full of sweet flavor. If you are looking for another tasty dessert to make, this is the recipe for you.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings Bars

Calories 704kcal

Equipment

large mixing bowls
Whisk
Rubber spatula
9x9 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.

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