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 thinkΒ 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 FrostingΒ
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 π 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!
Antoinette says
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???
Thanks!
Sandi says
Can you tell me about how many people your recipe serves? Thanks so much!
Andrea says
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!
Colby says
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! π
bakerbynature says
SO happy these were a hit, Colby!! Happy Easter π
Jennifer says
I found your recipe via Pinterest. Looks delicious. I don’t see a rising agent. Was that intentional
Or an oversight?
bakerbynature says
Hi Jennifer. Not an oversight π There’s no rising agent in this recipe! Enjoy. xoxo
Laura (Tutti Dolci) says
I love carrot cake, what perfect blondes for Easter!
Kathryn says
Love the idea of a blondie-take on the humble carrot cake and that frosting looks wonderfully rich + decadent.
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!
Jamie@Milk '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).
Joanne says
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.) π
Peyton says
Just made these and theyβre AMAZING! But do I need to refrigerate them after??