Description

Moist Carrot Cake Blondies are soft, buttery dessert bars packed with freshly grated carrots, brown sugar, cinnamon, and warm spice, giving you all the cozy flavor of classic carrot cake in an easy blondie recipe. These carrot cake blondies are perfect for spring baking, Easter dessert tables, holiday trays, or anytime you want a simple homemade treat topped with cream cheese glaze.

Ingredients

1 cup unsalted butter, melted

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups finely grated carrots

1/2 cup chopped walnuts or pecans, optional

4 ounces cream cheese, softened

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

3. Add the eggs and vanilla extract, then whisk until the mixture looks thick and fully combined.

4. Stir in the flour, cinnamon, nutmeg, baking powder, and salt just until no dry streaks remain.

5. Fold in the finely grated carrots and the chopped nuts if using.

6. Spread the batter evenly into the prepared pan.

7. Bake for 28 to 34 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.

8. Let the blondies cool in the pan for 20 minutes, then lift them out and cool completely on a wire rack.

9. For the glaze, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth and drizzleable.

10. Spread or drizzle the glaze over the cooled blondies, then slice into 9 to 12 bars and serve.

Notes

Use finely grated carrots so they melt smoothly into the batter and keep the blondies moist without leaving stringy bits.

Do not overmix the batter after adding the flour or the blondies can turn out heavier than you want.

Let the bars cool completely before glazing so the topping stays creamy instead of sliding off.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 332
Sugar: 28g
Sodium: 168mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 68mg