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Carrot Cake Blondies

Delicious and gooey carrot cake blondies drizzled with rich cream cheese frosting, perfect for sweet indulgence and nostalgic flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Blondie Ingredients
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup grated carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts or pecans (plus additional for topping)
  • 1/2 cup crushed pineapple, drained (optional) Optional ingredient for added moisture.
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  3. Add the eggs and vanilla extract, mixing until everything is smooth.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gently fold these dry ingredients into the wet mixture until just combined.
  6. Fold in the grated carrots, chopped nuts, and pineapple until just blended.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  3. Let the blondies cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
Frosting
  1. While the blondies cool, mix the softened cream cheese and butter until smooth.
  2. Gradually add in the powdered sugar and vanilla extract, beating until combined.
  3. Spread the frosting over the cooled blondies and garnish with additional chopped nuts.

Notes

For healthier alternatives, consider using coconut sugar instead of brown sugar or reducing fat by replacing unsalted butter with coconut oil. These blondies can be frozen for up to three months.