I stole this recipe for Carrot Cake Blondies from bakerbynature.com. These delicious bars are perfect for Easter. Shredded carrots are mixed with butter, brown sugar, vanilla and eggs. Then flour, ginger, cinnamon and salt are added before folding in chopped pecans. Next the batter is poured into a baking dish and baked until golden. After cooling completely a frosting it made with cream cheese, butter, vanilla and powdered sugar. The frosting is spread on the bars and sprinkled with more chopped pecans. Then the bars are cut and served. Everyone will enjoy these tasty bars even though they have carrot in the name.
The ingredients for these blondies are: 8 oz unsalted butter, 1 ½ cups brown sugar, 2 tsp vanilla extract, 1 large egg + 1 egg yolk, 1 cup carrots, 1 ½ cups + 2 tbsp flour, ½ tsp ground ginger, ½ tsp cinnamon, ½ tsp salt and ½ cup chopped pecans
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.
Next add in the flour, ginger, cinnamon and salt.
Whisk just until combined and then fold in the chopped pecans.
Pour the batter into a baking pan sprayed with non-stick cooking spray, smooth the top.
Place the pan in the oven and bake at 350 F for 32 to 35 min. The edges will be brown and the center should be set. Cool completely in the pan.
The ingredients for the frosting are: 4 oz unsalted butter, 8 oz cream cheese, 1 tsp vanilla, 2 cups powdered sugar and ½ cup chopped pecans
In a medium bowl combine the cream cheese and butter, then beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth.
Gradually add in the powdered sugar, a ½ cup at a time, and whisk until smooth.
Then add the frosting to the pan.
Smooth evenly over the top. Sprinkle with additional pecans.
Cut into squares and serve.
If you liked this recipe for Carrot Cake Blondies then you can also try Carrot Bundt Cake with Cheesecake Filling and Cream Cheese Frosting, Mama Dip’s Carrot Cake or Swirled Carrot Cake Cheesecake Bars.
Carrot Cake Blondies
Ingredients
- 8 oz unsalted butter melted
- 1 ½ cups brown sugar
- 2 tsp vanilla extract
- 1 large egg + 1 egg yolk at room temperature
- 1 cup carrots finely grated
- 1 ½ cups + 2 tbsp flour
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup chopped pecans
Cream cheese frosting
- 4 oz unsalted butter very soft
- 8 oz cream cheese very soft
- 1 tsp vanilla
- 2 cups powdered sugar
- ½ cup chopped pecans
Instructions
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Preheat oven to 350 F. Line 9×9 baking dish with parchment paper and lightly spray with non-stick baking spray; set aside.
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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 carrots. Add in the flour, ginger, cinnamon and salt and whisk just until combined. Fold in the chopped pecans.
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Pour the batter into a prepared pan, smooth the top. Place the pan in the oven and bake for 32 to 35 min. The edges will be brown and the center should be set. Cool completely in the pan.
Frosting
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In a medium bowl combine the cream cheese and butter, then beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth. Gradually add in the powdered sugar, a ½ cup at a time, and whisk until smooth.
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Frost the cooled bars and smooth evenly over the top. Sprinkle with additional pecans. Cut into squares and serve.
Recipe Notes
This recipe is easily doubled and baked in a 9×13 baking pan.