Carrot Cake Blondies
User Reviews
4.9
48 reviews
Excellent
Carrot Cake Blondies
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These soft, chewy carrot cake bars with cream cheese frosting are perfect for your Spring gathering. These carrot cake blondies taste even better than carrot cake!
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Ingredients
Carrot Cake Bars:
- 3/4 cup (1 1/2 sticks) butter (melted)
- 1 1/4 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup grated carrot (from about 2 carrots)
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup Chopped Pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 cup Chopped Pecans (for garnish)
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Instructions
- Preheat oven to 350 degrees. Heat a medium saucepan over medium heat. Add butter and let it melt. Watch it carefully as you want it to turn to a light golden color. Remove from heat and immediately add brown sugar. Whisk brown sugar for 3 minutes until smooth.
- Let cool for 10 minutes. Meanwhile, grate carrots with a grater or pulse them in a food processor. Stir carrots into the butter-sugar mixture. Stir in egg and vanilla.
- Stir in flour and salt. Add cinnamon and pecans, if using.
- Line a 8 x 8 aluminum baking pan with parchment paper. Pour batter into the pan and evenly spread to the edges. Bake for 19-23 minutes. Let cool. To expedite cooling, place in the freezer.
Cream Cheese Frosting:
- In a mixing bowl, cream together softened cream cheese and butter for 2 minutes. Add powdered sugar and vanilla whip for 2 minutes longer.
- Once the bars have cooled, frost with cream cheese frosting. Sprinkle with chopped pecans. For easier cutting, chill before cutting. For a sharp, clean-cut, I suggest using a plastic knife.
- Keep refrigerated.
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Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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