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Carrot Cake Blondies
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.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Servings 6 people
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 9x9 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 9x13 baking pan.