Carrot Cake Blondies Recipe
These Carrot Cake Blondies are great year-around, but we love to make them for Easter and springtime. They are the perfect marriage of carrot cake and blondies!
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 469kcal
Blondies:
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- 1 ½ cups 186g all-purpose flour
- ½ cup 113g unsalted butter, softened
- 1 cup 200g packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 94g shredded carrots (see note)
Frosting:
- ¼ cup 57g unsalted butter, melted
- 4 ounces 113g cream cheese, softened
- 2 cups 226g powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Preheat oven to 350°F. Spray a 9x9-inch pan with nonstick cooking spray.
Whisk baking powder, salt, cinnamon, ginger, and flour in a medium bowl. Set aside.
Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add egg 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).
Bake 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!)
Cool completely in pan before frosting.
Make your frosting: beat cream cheese and butter together with an electric mixer. Slowly mix in powdered sugar. Add vanilla and cinnamon and mix until smooth. Frost bars in pan.
Serving: 1serving | Calories: 469kcal | Carbohydrates: 69g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 286mg | Potassium: 180mg | Fiber: 1g | Sugar: 51g | Vitamin A: 3046IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg