Easy Carrot Cake Blondies
Indulge in the delightful blend of flavors with easy Carrot Cake Blondies! Enjoy chewy, spiced goodness packed with fresh carrots and topped with cream cheese frosting. Perfect for any occasion!
Equipment
- 9×9 Baking Dish
- Parchment Paper
- Hand Mixer
Ingredients
Blondies
- 1 stick butter unsalted and melted
- 1½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 egg
- 1 egg yolk
- 1 cup carrot finely grated
- 1½ cup all purpose flour
- ½ tsp ginger
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup pecans chopped
Cream Cheese Frosting
- ½ stick butter unsalted and softened
- 8 ounces cream cheese softened
- ½ tsp salt
- 1 tsp vanilla
- 2 cups powdered sugar
Topping
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking dish with parchment paper.
- Melt the butter on the stove or in the microwave. In a mixing bowl, combine the melted butter, brown sugar, vanilla, and almond extract. Whisk until smooth.
- Add the egg and egg yolk, whisking until fully blended.
- Fold in the grated carrots until combined.
- Add the flour, cinnamon, nutmeg, ginger, and salt to the mixture. Using a rubber spatula, fold everything together until the ingredients are fully incorporated.
- Gently fold in the chopped pecans.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for about 33 minutes until the edges are golden brown and the center is set.
- Allow the blondies to cool completely before adding the frosting.
- For the frosting, beat together the butter, cream cheese, and salt in a mixing bowl until smooth and fluffy. Add the vanilla and mix again.
- Gradually add the powdered sugar, one cup at a time, mixing after each addition.
- Once the blondies have cooled, frost them.
- Sprinkle with extra chopped pecans. Lift the blondies out of the pan using the parchment paper.
Tried this recipe?Let us know how it was!