Crazy for Crust

Apr 03

Carrot Cake Blondies {with cinnamon cream cheese frosting}

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.

Carrot Cake Blondies are the perfect bar! And the cinnamon cream cheese frosting is the best!

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?

Easter. Spring.

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.

Carrot Cake Blondies are the perfect bar! And the cinnamon cream cheese frosting is the best!

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. :)


Carrot Cake Blondies

Carrot cake meets blondies in this recipe! A brown sugar blondie made with carrots becomes the soft and gooey cross between a carrot cake bar and your favorite chewy bar. The frosting is the best part!



  • 2 cups brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 cups grated carrots (from 3-4 medium carrots)
  • 2 cups flour


  • 1/4 cup unsalted butter, melted
  • 4 ounces (regular or reduced-fat) cream cheese, very soft but not melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
  2. Whisk baking powder, salt, and flour in a medium bowl. Set aside.
  3. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Mix in dry ingredients. Stir in carrots.
    Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  4. Bake at 350 for about 25-30 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool. They stay super soft though!)
  5. Cool completely in pan before frosting.
  6. Make your frosting: Make sure your cream cheese is super soft. If it’s not, you can remove it from the package and heat it on HIGH in the microwave for about 10 seconds to soften it. You want it very soft but not melted.
  7. Whisk cream cheese and butter together (you can also use a hand mixer). Whisk in powdered sugar. Add vanilla and cinnamon and whisk until smooth. Frost bars in pan.
  8. You can eat these right after frosted and they’ll be gooey and good. Or, chill until the frosting sets and then slice and eat. Your preference!


If desired, add up to 1 cup of chopped nuts and/or raisins to the batter before baking for more texture and flavor in the bars.

Carrot Cake Ice Cream Cake

carrot-cake-ice-cream-cake (6 of 6)w

Carrot Cake Roll


Carrot Cake Brownies


Sweets from friends:
Carrot Cake Swirled Cheesecake by Frugal Foodie Mama
Carrot Cake Crinkle Cookies by Something Swanky
Carrot Cake Scones by Amy’s Healthy Baking

52 comments on “Carrot Cake Blondies {with cinnamon cream cheese frosting}

  1. These look absolutely amazing! Carrot cake and blondies should definitely stay married :)

  2. I love the cinnamon frosting – these look too good!

  3. I’m a HUGE sucker for carrot cake anything. Hands down one of my favorite desserts Dorothy – and making it in blondie form is something I have yet to try. These sound incredible!

  4. Oh my worddd! These are going on my Easter menu. Carrot Cake anything is my weakness!

  5. I am obsessed with carrot cake! But these blondies seem so much easier than making an entire cake. Plus they are so pretty! I love how you simplify desserts and make them so good. Such a creative talent! Pinned :)

  6. I love the idea of carrot cake blondies, Dorothy, and yours look gooey and perfect! So smart to add cinnamon to the frosting, too…I’m sure that puts them over the top!

  7. These sound super yummy! My husband really likes carrot cake (the only cake he actually likes….the top tier of our wedding cake was carrot), so I think I’ll have to give these a try! :)

  8. I’m more than ok with all of the carrot cake recipes around this time of year — I’ll eat all of it! These blondies look amazing, Dorothy! :)

  9. These look delicious Dorothy! That cinnamon cream cheese icing sounds to die for!

  10. I’ve heard easter bunnies love blondies 😉 But I think I like them more, so he is gonna have to watch out!

  11. Carrot cake makes me nervous. I don’t even know what it is about it that I don’t like. I mean, I like carrots and I love cake so you’d think I’d like it, right?

    However, saying that I am salivating like crazy looking at how moist these look, and that frosting looks. I bet the giant man-baby would love these. :)

  12. Omg this is my PERFECT DESSERT!!!! First of all I love blondies and have never done a carrot cake one. But I’ve done many diff kinds of carrot cake. But this is actually the best ever bc of how dense they are. So much buttery richness going on :) And the frosting love that it’s darker b/c of the cinnamon! MMmmmmmm!

  13. I adore carrot cake, so I say bring it on!!! That is a genius move to marry the two desserts into one fabulous bar!!! I need that frosting and spoon for sure!

  14. Carrot cake is the best! And, of course, so is cream cheese frosting! These blondies are amazing!

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  16. I am crazy for carrot cake and this frosting (which I am very excited to try – I love the melted butter trick!). I love all the delicious carrot inspired recipe floating around the blogosphere lately! Very excited to try this one for an Easter treat! Pinned :)

  17. OMG! This is such a great idea! As if carrot cake wasn’t good enough on it’s own, now it’s in blondie form!

  18. I adore carrot cake!! I have never tried it with a cinnamon frosting before. Yum!!

  19. If only I had carrots on hand, I would seriously make these RIGHT now!!! Pinned!

  20. That frosting looks so yummy, I could eat that all by itself!

  21. Wow, these sound so innovative Dorothy, I’m sure this recipe will be hugely popular over Easter. What a brilliant idea :)

  22. Do you think i could use pureed baby food carrots in place of the grated carrots? if so, how much would you suggest? I can’t wait to try this, even if I do have to grate the carrots.:)

    • I don’t think it would work Dee, I’m sorry. I think it could work, but the liquid of the baby food would be very different from the carrots and require more dry ingredients (of which I’m not sure, since I haven’t done it). Sorry!

      • Thanks! I am going to make this, grated carrots and all, this weekend for a brunch. That is, if I don’t eat it all beforehand.

  23. I always say that I’m a chocolate cake lover, and then I go and take a bite of carrot cake… And end up devouring 3 whole slices. (True story from yesterday. Recipe coming soon! 😉 ) There’s just something irresistible about all that cinnamon and how the carrots release their watery juices and make the cake — or blondies! — unbelievably moist. Best thing ever. I think the Easter bunny should make a few more appearances throughout the year so we can eat more carrot cake treats! (P.S. I just saw your carrot cake cinnamon rolls on Pinterest today. Pure genius!)

  24. Cinnamon frosting sounds amazing, oh how I love carrot cake.

  25. Can you believe I have never had carrot cake? I need, need, need to make this. Looks so good!

  26. I think that cream cheese cinnamon frosting is very delicious and makes these nice blondies tastes even better.

  27. Carrot Cake is one of my all-time favorites!! What a genius idea turning it into blondies. And the frosting looks so, so indulgent. If you ever need a taste-tester, you know who to contact 😉

  28. I love carrot cake and these blondies look and sound absolutely amazing!

  29. Carrot cake is be all end all this time of year! And I love it. I love your twist on turning them into blondies. :) NEVER skip frosting. 😉

  30. This looks crazy good, Dorothy!! I love blondies and carrot cake so this is perfect! Pinning!

  31. We’re having dinner tonight at a friend’s house. I was assigned dessert. This is in my oven as I type. It smells so good. Off to make the frosting…..

  32. Just stop it! I want to run in the kitchen right now and make a double batch of these….AND maybe a little extra frosting…just for quality control…

    These look so moist! What an ingenious idea making a carrot cake blondie…they pair so well together!

  33. I don’t think I could resist these if they were around me!! And lez be honest only a cray cray person would skip the frosting!! 😉

  34. I am dying to try these!! They look amazing!

  35. michelle ingram Reply

    Love love love the carrot cake blondies!!!

  36. I am pretty much dying over the cinnamon cream cheese frosting!

  37. Pingback: The Best Carrot Cake Recipe List {61 Top Carrot Cake Recipes}

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  39. Thanks for sharing. I like to substitute the butter with coconut oil.
    By the way, your photography is really rocking!


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