Print

Carrot Cake Blondies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy and warmly spiced carrot cake blondies topped with creamy cream cheese frosting and crunchy walnuts, combining the cozy flavors of classic carrot cake with the dense, fudgy texture of a blondie.

Ingredients

1/2 cup salted butter, melted

1 1/2 cups light brown sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1 cup finely shredded carrots

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup crushed walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together melted butter and brown sugar until smooth.
  3. Add eggs and mix until just combined.
  4. Stir in flour, baking powder, baking soda, and cinnamon until no dry pockets remain.
  5. Fold in the finely shredded carrots.
  6. Spread the batter evenly into the prepared baking dish.
  7. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow the blondies to cool completely for about 30 minutes.
  9. In a bowl, beat cream cheese and powdered sugar until smooth and creamy.
  10. Spread frosting evenly over cooled blondies and sprinkle with crushed walnuts.
  11. Slice into 9 squares and serve.

Notes

Do not overbake to keep the blondies moist and fudgy.

Finely shred fresh carrots for best texture and moisture.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze unfrosted blondies for up to 3 months and frost after thawing.

Add nutmeg, ginger, white chocolate chips, raisins, or substitute pecans for variation.

Use a 1:1 gluten-free flour blend to make them gluten-free.

Nutrition

Find it online: https://chocolatecoveredamy.com/carrot-cake-blondies-recipe/