Carrot cake lovers – these are for you! All the greatness of a carrot cake in an easy-to-bake-up batch of blondies. With cream cheese frosting, of course. These Carrot Cake Blondies are definitely a keeper!
Carrot Cake Blondies Recipe
I simply cannot even think about carrot cake without thinking of my mom. Not because she loves it (but she does like it just fine)… but because for the first 7 years of my life we thought she loved it. We thought it was her favorite. To this day my brother and I have no idea why this is… but sure enough, come every July, there we were – buying her the biggest cake of carrot we could get our mangy little hands on. Oooops!
She was a good sport though. I was around 7 or 8 when she finally broke (the news) and let us know it wouldn’t hurt to mix it up a strawberry shortcake or death by chocolate every so often. Waaaaaaaay to be subtle mom. We got the point!
So while I won’t be making these for mom, hoo-boy will I be making them for everyone else I know! I’m pretty sure even carrot cake lovers would fall for these sweet little blonde and orange squares. They’re soft but chewy, and packed with the charming qualities of both carrot cake and a traditional blondie. They’re so ready to be loved. And devoured.
The really great thing about these carrot cake blondies is – besides the whole tasting amazing part – they are sooooo much easier than baking a whole cake. They save you on both time, and money. And I don’t know about you – but those two things are always on my “keep close” list.
More Carrot Cake Recipes:
- Chai Spiced Carrot Cake Cupcakes
- My Favorite Carrot Cake
- Pumpkin Carrot Cake with Cream Cheese Frosting
Are you guys up to anything fun this weekend? We’re having a dinner party tonight, and I have a ton of cooking/ CLEANING to get to. But it should be a great time. I hope you enjoy these early Spring days 🙂 I’ll see you Sunday with some supper. xoxo
Carrot Cake Blondies
- 8 ounces unsalted butter, melted
- 1 and 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 egg yolk, at room temperature
- 1 cup carrots, finely grated
- 1 and 1/2 cups plus 2 tablespoons all purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
For the Cream Cheese Frosting:
- 4 ounces unsalted butter, VERY soft
- 8 ounces cream cheese, VERY soft
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees (F). Line a 9x9" inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.
- In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans.
- Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely (!!!) in pan before removing and frosting. You don't want to rush the cooling!
Make your Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth. Gradually add in the confectioners sugar, a 1/2 cup at a time, and whisk until smooth.
- Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Sprinkle with pecans. Cut into small squares and serve!
- P.S. You can add toasted coconut or chopped nuts to the top. If I had crystalized ginger I would have added that!
Molly @Doughvelopment says
Might be the perfect solution for my Easter dessert because we are traveling and these would be way easier to transport than a layer cake! Thanks!
This weekend I’ve got plans with books and my pillow. Lame. A dinner party sounds so fun and fancy, hope there is a recap! 😉
Ilona @ Ilona's Passion says
Carrot blondies, wow they look delicious, with cream cheese frosting!
Anna @ Bashful Bao says
My husband actually does love carrot cake (or anything covered with cream cheese frosting)! These would be a great weeknight dessert; love it!!
[email protected] says
Love these blondies, Ashley! So perfect for spring. — They look soo moist! and I totally laughed out loud at that story about your mom and the carrot cake! Moms are just too nice, aren’t they? LOL.
The cake looks so moist, and the frosting so fluffy!! I’m most definitely bookmarking this recipe–I love carrot cake!
Pamela @ Brooklyn Farm Girl says
I’m obsessed with carrot cake everything right now so when I spotted these blondies my heart raced a bit. Look gorgeous!
Nicole ~ Cooking for Keeps says
That’s hilarious — at least it’s the thought that counts! I’m totally into blondies right now! Of all kinds! Especially ones with lots-o stuff in them like these. Holy yum.
Christine @ Cooking with Cakes says
loving all the prep pics on this one!! that’s hysterical about your mom, as kids we just get these ideas in our head and stick to them I guess. I for one have always been a carrot cake lover, so this recipe is deffo getting pinned for later 🙂
The Pajama Ched says
These look totally great! My friend always makes carrot cake in a 9×13 pan but this is even easier! Yum.
Gerry @ foodnessgracious says
Dang…slatherrrrrr on that frosting lady!
Well carrot cake really IS my favorite cake, so if you want to send some of these my way, I would probably kiss you! (Also – warning. If you send some of these my way I would probably kiss you.) 😛
Just made these and they’re AMAZING! But do I need to refrigerate them after??
[email protected] 'n' Cookies says
So, I’ve always loved blondies, but I NEVER thought to try a carrot cake version of them. What a fantastic idea! I have a feeling these will be making an appearance at Easter. Thanks for the inspiration!!!
And I love the story about your mother’s “love” for carrot cake. Too cute. It reminds me of a children’s book “George and Martha.” Martha thinks George loves split pea soup, so she makes it for him frequently. George thinks Martha just enjoys making split pea soup, so he pretends to enjoy eating it, haha (while actually pouring it into his shoe, or something silly like that).
Lindsey @ American Heritage Cooking says
These look delicious! A great way to branch out from the traditional carrot cake! I feel for your mom, even a true lover of carrot cake can want some variety!
Love the idea of a blondie-take on the humble carrot cake and that frosting looks wonderfully rich + decadent.
Laura (Tutti Dolci) says
I love carrot cake, what perfect blondes for Easter!
I found your recipe via Pinterest. Looks delicious. I don’t see a rising agent. Was that intentional
Or an oversight?
Hi Jennifer. Not an oversight 😉 There’s no rising agent in this recipe! Enjoy. xoxo
I made these today in preparation for Easter weekend. They are absolutely amazing! So much easier than making a carrot cake, but just as delicious (if not more so!). Thanks so much for sharing this.
My oven tends to be a little off with cooking times, so 30 minutes was just right for me. And I had quite a bit of leftover frosting – which isn’t a problem at all! 🙂
SO happy these were a hit, Colby!! Happy Easter 🙂
Can you tell me how you get the frosting like the picture? Mines very runny and I’ve nearly put a whole box of icing sugar in it!
Can you tell me about how many people your recipe serves? Thanks so much!
OMG! These look sooo good! I I am a carrot cake fanatic and these bars would be right up my alley. Question though, I absolutely love carrot cake with pineapple and raisins in it. Is there a way to incorporate pineapple and raisins in these bars without messing up your recipe???
Megan @ Megunprocessed says
These sound so tasty! I’m a big fan of carrot cake!
Why don’t these have paking powder or soda in them?
Can these be doubled using a 9 x 13 pan?
These were fabulous, amazing texture and flavor. Wouldn’t change a thing!
Still hoping for a reply re: Heidi’s question in 2019 – can the recipe be successfully doubled for a 9×13” pan?
Yes! You may need to increase the bake time.
So excited to make these! I have an 8 by 8 square pan – should I adjust the baking time?
I just made these! I only had an 8×8 pan, but I didn’t need to adjust time. I checked them at 30 mins and they were set. I left to cool overnight and iced in the morning.
They are delicious!
Thank you for the yummy recipe!
Could I replace butter with apple sauce or just add to the recipe ? If yes , how much ! Thanks
Can I leave out the nuts?
These are by far the best version of carrot cake I’ve ever had, and the first I’ve ever made! It was so easy and damn near idiot proof. I substituted the ginger for ground nutmeg, mainly because I don’t like ginger. But they were so good, I had two in one day! I’m saving this recipe. Gonna be my go to for parties and pot lucks!!
This recipe is very good. Cake was denser than I expected but good. Frosting is excellent!
Can these carrot cake blondies be frozen?
Elizabeth S says
These were a HUGE hit with my family for Easter! I almost didn’t have any leftovers to bring back home. The frosting was perfection. I thought the texture of the blondie was going to be more like a fudgy brownie than a cakey one, but it was still absolutely delicious. Thank you for a wonderful recipe!
Can u freeze these
Ashley Manila says
I don’t recommend it. They’ll dry out and won’t have the chewy texture once frozen