Carrot Cake Blondies

Carrot Cake Blondies: A Cozy Twist on a Classic Favorite

If you're a fan of carrot cake, you'll fall head over heels for these carrot cake blondies! They bring all the familiar warmth of cinnamon, nutmeg, ginger, cloves, and tender shredded carrots but in a chewy, indulgent bar form that's perfect for any occasion. These blondies offer the best of both worlds – the rich, buttery texture of a blondie with the comforting spices and sweetness of carrot cake. Whether you're looking for an easy-to-make dessert for a crowd or a cozy treat to enjoy with your afternoon coffee, carrot cake blondies are sure to satisfy your cravings. Plus, they’re a great way to sneak in some veggies while still indulging in a sweet, homemade treat!

If you’re here, it’s because you know carrot cake is absolutely amazing, but sometimes you don’t want to spend all that time whipping up an entire cake. Which is why I love these carrot cake blondies. Blondies, in general, are so great because they’re quick and easy and can be so versatile.

I’ve been working on my Master’s degree, and my debate of the day was studying and doing homework or baking… We know what I chose, but now I can regret the impending doom of homework hanging over my head with a delicious carrot cake blondie. Baking has really been a form of self-care while back in school, and while hectic and stressful at times, I’ve built this whole new passion I didn’t know I had. But anyway, I hope you love this recipe.

This recipe uses great ingredients that add so much warmth to these blondies.

• Butter

• Brown sugar

• Eggs

• Vanilla

• Flour

• Cinnamon

• Ginger

• Nutmeg

• Cloves

• Baking powder

• Salt

• Carrots

• Chopped walnuts

Storing

Refrigeration: Store your carrot cake blondies in the fridge to keep them fresh. The cream cheese frosting should be kept cool to prevent it from spoiling. Place the blondies in an airtight container. They’ll stay in the fridge for up to 4–5 days.

1. Freezing: If you want to store them for a longer period, you can freeze the carrot cake blondies without the frosting. Here’s how:

   • Let the blondies cool completely before freezing.

   • Wrap them tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container.

   • They’ll last up to 3 months in the freezer. When you’re ready to eat, just thaw them in the fridge overnight or at room temperature for a few hours.

This will help keep both the blondies and the frosting fresh for as long as possible!

These blondies also taste absolutely amazing fresh out of the fridge!

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If you find yourself loving this recipe, leave a comment below to let me know how you liked it or if you made any tweaks to the recipe. Happy baking :)

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Carrot Cake Blondies

Yield: 16

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

These carrot cake blondies are a delicious twist on traditional carrot cake, combining the rich flavors of cinnamon, nutmeg, ginger, cloves, and shredded carrots in a chewy, dense bar. With a sweet, buttery base and a slight spiced kick, these blondies are the perfect treat for any occasion.

Ingredients

• ½ cup unsalted butter (melted)
• 1 cup brown sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup of all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• ¼ teaspoon of baking powder
• ½ tsp salt
• 1 cup freshly shredded carrots
• 1/2 cup chopped walnuts (1/4 cup for the blondies + 1/4 cup for topping).

Cream Cheese Frosting

• 4 ounces of cream cheese (softened)
• 2 tablespoons unsalted butter (salted)
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla bean paste (extract works too).

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
2. Melt the ½ cup of butter and allow to cool slightly.
3. While the butter cools, shred the carrots and set aside.
4. Add the melted butter and brown sugar to a separate bowl and mix with a spatula until combined.
5. Add the eggs and vanilla extract and mix until just combined.
6. Use a spatula to scrape down the sides and add the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Fold the ingredients together until there are no clumps of flour without overmixing.
7. Add one cup of shredded carrots and 1/4 cup of chopped walnuts and incorporate them into the dough.
8. Transfer to your prepared baking pan and bake for 30-35 minutes or until the edges are golden brown. Allow to cool completely before frosting.
9. For the frosting: Add the softened cream cheese and softened butter to a bowl. Using a hand mixer, whip the two together until combined. Add the powdered sugar and salt and whip until creamy. Then, add the vanilla bean paste (or extract) and whip a little longer. If the frosting is too creamy, add extra powdered sugar a spoonful at a time. If it's too thick, add a tablespoon of milk and a 1/2 tablespoon at a time.
10. Frost the blondies and top with the remaining 1/4 cup of chopped walnuts.
11. Serve and Enjoy!

Equipment

1. 9x9 baking pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Bowls

Notes

• Take the cream cheese out of the refrigerator for up to one hour before making the frosting. Cream cheese is only good for up to 2 hours at room temperature.
• You can add shredded coconut or raisins if you choose.