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 FrostingÂ
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
Ingredients
- 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
Instructions
- 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!
Gerry @ foodnessgracious says
Dang…slatherrrrrr on that frosting lady!
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.
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 🙂
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.
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!
Caroline says
The cake looks so moist, and the frosting so fluffy!! I’m most definitely bookmarking this recipe–I love carrot cake!
Sarah@WholeAndHeavenlyOven 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.
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!!
Ilona @ Ilona's Passion says
Carrot blondies, wow they look delicious, with cream cheese frosting!
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! 😉