Carrot Cake Blondies

Carrot cake lovers – this is for you! All the greatness of carrot cakes in batches of easy-to-bake-up blondies. Cream of frosting cheese, of course. This carrot cake blondies is definitely a keeper!


Ingredients :
  • 1 and 1/2 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 8 ounces unsalted butter, melted
  • 1 and 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 cup carrots, finely grated

For the Cream Cheese Frosting:
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • 1/2 cup chopped pecans
  • 4 ounces unsalted butter, VERY soft
  • 8 ounces cream cheese, VERY soft

Instructions :
  1. Preheat the oven to 350 degrees (F). Line 9×9 “inches baking sheet with parchment paper and lightly spray with non-stick spray baking; set aside.
  2. In a large bowl combine melted butter, sugar and vanilla; Smooth shake. Beat eggs and egg yolks, then fold in carrots. Add flour, ginger, cinnamon, and salt and shake until combined. You turn the chopped pecans.
  3. Pour the mixture into the prepared pan, smooth it over. Place the pan in the oven and bake for 32-35 minutes. The edges will be brown and the center must be set. Cool completely (!) In a pan before removing and frosting. You don’t want to rush down!
  4. Make your Frosting:
  5. Inside the bowl of the stand mixer is equipped with paddle attachments, combining cream cheese and butter and beating at medium to smooth speeds, about 3 minutes. Add vanilla and smooth beat. Gradually add sugar confectioners, 1/2 cup at a time, and shake until smooth.
  6. Frost cooled the bar just scooping frosting into blondies and smoothing evenly above. Sprinkle with pecans. Cut small boxes and serve!
  7. PS You can add roasted coconut or chopped nuts to the top. If I have crystallized ginger I will add that!