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Carrot Cake Blondies

Love carrot cake but hate the work? Try these easy Carrot Cake Blondies. Soft, chewy, and topped with rich cream cheese frosting.

Ingredients

For the Blondies

  • 3/4 cup 1 1/2 sticks butter, melted
  • 1 1/4 cups brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup grated carrot
  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon optional
  • 1/2 cup chopped pecans optional

For the Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/2 cup chopped pecans, for garnish

Instructions

  • Preheat the oven to 350 degrees. Melt butter in a medium saucepan over medium heat. When it turns a light golden color, remove from heat and immediately add brown sugar. Whisk brown sugar for 3 minutes until smooth.
  • Let cool for 10 minutes.
  • Grate carrots then stir carrots into the butter-sugar mixture. Stir in egg and vanilla.
  • Stir in flour and salt. Add cinnamon and pecans, if using.
  • Line a 8 x 8 baking pan with parchment paper. Pour batter into the pan and evenly spread to the edges. Bake for 19-23 minutes. Let cool completely

For the Frosting

  • Cream together softened cream cheese and butter for 2 minutes. Add powdered sugar and vanilla, whip for 2 minutes longer.
  • Once the bars have cooled, frost with cream cheese frosting. Sprinkle with chopped pecans. For easier cutting, chill before cutting. Keep refrigerated.