Carrot cake blondies are a delightful twist on traditional carrot cake, combining the warm spices and sweetness you love with the chewy texture of a blondie. These treats are perfect for any occasion, whether it’s a casual family gathering or a festive celebration. I love making these blondies when zucchini is in peak season and my kids are eager to help out in the kitchen. They enjoy grating the carrots and watching as the magic unfolds in the oven. These carrot cake blondies are sure to become a family favorite!
Why Make This Recipe
This recipe combines the rich flavors of carrot cake with the ease of blondies, making it a fantastic choice for busy bakers. You’ll love how simple it is to whip up a batch, and your family will appreciate the delicious outcome. Not only are these blondies quick to make, but they also pack a nutritious punch with freshly grated carrots and wholesome pecans.
“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.
These carrot cake blondies are also perfect for enjoying alongside a warm cup of tea or coffee. They are a comforting dessert to share with friends or to savor on a quiet afternoon at home.
How to Make Carrot Cake Blondies
Creating these carrot cake blondies is a straightforward process. You start by melting butter and combining it with brown sugar and vanilla until smooth. Next, you’ll mix in eggs and the finely grated carrots, which brings a delightful moisture to the blondies.
As you incorporate the dry ingredients, including flour, ginger, cinnamon, and a pinch of salt, the batter comes together beautifully. Finally, fold in pecans before pouring the mixture into your baking pan and sliding it into the oven. The aroma that fills your kitchen while they bake is simply heavenly. After baking, let them cool completely before adding a creamy frosting made from soft cream cheese, butter, and a touch of vanilla. Once frosted, these blondies are ready to be cut into squares and enjoyed.
Ingredients
To make carrot cake blondies, gather these items:
- 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
- 4 ounces unsalted butter, VERY soft (for frosting)
- 8 ounces cream cheese, VERY soft (for frosting)
- 1 teaspoon vanilla (for frosting)
- 2 cups confectioners sugar (for frosting)
- 1/2 cup chopped pecans (for frosting)
These ingredients make the blondies rich and flavorful while ensuring they have a slightly chewy texture. If you’re looking for substitutions, feel free to use almond flour for a gluten-free option or swap raisins for pecans based on your preference.
Directions
Preheat oven to 350 degrees F. Line a 9×9 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. To make the 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.
How to Serve Carrot Cake Blondies
These carrot cake blondies can be served in a variety of delightful ways. For a casual gathering, a simple square will do the trick, but for special occasions, consider serving them on a lovely platter. You could add a dusting of confectioners’ sugar on top for a touch of sweetness or serve with a dollop of whipped cream on the side.
Pairing them with a scoop of vanilla ice cream makes for an irresistible dessert! For a fun twist, try warming them slightly before serving to enhance the flavors even more.
How to Store
Once you’ve enjoyed a few carrot cake blondies, you’ll want to know how to keep the leftovers fresh. Store them in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be refrigerated for up to a week.
For extended storage, consider freezing them. Simply wrap each square tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. When you’re ready to enjoy, thaw at room temperature, then frost if needed.
Tips to Make
For the best carrot cake blondies, here are some tips to keep in mind. Ensure your butter is melted but not hot when combining it with sugar to avoid cooking the eggs. Grate the carrots finely so they blend well into the batter, providing moisture without chunks.
When mixing the batter, avoid overmixing, as this can lead to dense blondies. If you prefer a nut-free version, feel free to omit the pecans. Lastly, letting the blondies cool completely before frosting will ensure that the frosting stays intact and doesn’t melt.
Variations
If you’re looking to switch things up, there are plenty of variations to try with these carrot cake blondies. For a tropical twist, add crushed pineapple to the batter for a moist texture and vibrant flavor.
You can also experiment with different spices, such as nutmeg or cardamom, to create a unique flavor profile. If you’re feeling adventurous, try incorporating white chocolate chips or raisins for a bit of extra sweetness. For those who love chocolate, a sprinkle of cocoa powder in the batter can transform these blondies into a delightful chocolate carrot cake fusion.
FAQs
Can I make these blondies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
How do I know when the blondies are done baking?
The edges will be golden brown and should start pulling away from the sides of the pan, while the center should be set but not jiggly.
Can I add other nuts or dried fruit?
Absolutely! Feel free to customize with walnuts, pecans, or even dried cranberries or sultanas for added flavor.
How long can I keep these blondies?
They can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week.
For More Recipe Inspiration
If you enjoy these carrot cake blondies, you might also like our delightful protein muffins or our smash cake recipe. Each offers a cozy, family-friendly baking experience perfect for any occasion.
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Carrot Cake Blondies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and lightly spray with non-stick baking spray.
- In a large bowl, combine the melted butter, brown sugar, and vanilla; whisk until smooth.
- Beat in the egg and egg yolk, then fold in the grated carrots.
- Add the flour, ginger, cinnamon, and salt to the carrot mixture, and whisk until combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Place the pan in the oven and bake for 32 to 35 minutes, until the edges are brown and the center is set.
- Cool completely in the pan before removing and frosting.
- In 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 mix until smooth.
- Gradually add the confectioners sugar, whisking until smooth.
- Frost cooled blondies, smoothing the frosting evenly across the top, and sprinkle with pecans.