I love carrot cake – in all forms.
I love blondies – almost too much.
When carrot cake and blondies get married…it’s like a match made in heaven.
The other day I got a comment on Facebook asking why there is so much carrot cake and lemon going around the internet right now. The answer?
Like gingerbread is for Christmas, red velvet is for Valentine’s Day, carrot cake is an Easter thing. Why? I have no idea.
I’m assuming it’s because the Easter bunny is a bunny and bunnies like carrots. Hence, all things carrot cake. And I’m okay with that. I hope you are too, because this latest carrot cake creation is one of my favorites.
Carrot Cake Blondies. It’s like a blondie…but it’s carrot cake. I almost called these carrot cake bars because they’re more cake-like than a traditional chewy blondie, but I couldn’t do it.
These started with a blondie recipe and by gosh, I’m going to call them carrot cake blondies!
My blondie recipe is full of brown sugar and butter. (That’s what makes them to die for!) Then I added cinnamon and carrots. You an add nuts and raisins if you want. I didn’t think to add nuts and I hate raisins…so that’s my excuse for why there are none.
You know what makes these bars? THE FROSTING.
It’s a cinnamon frosting. Made with cream cheese and a secret: melted butter.
Oh my word. Make the frosting and eat it with a spoon, no joke.
These bars are fine alone…but they’re complete with the frosting, so don’t skip it. Why would you? It’s amazing.
These are the perfect bars for Easter or any time you want carrot cake. Luckily, it’s perfectly acceptable to make it all year long. It’s something my husband will actually eat, so I make it as often as I can.
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