Carrot Cake Blondies

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Soft, chewy, and thick Carrot Cake Blondies are the perfect addition to a Spring gathering, Easter or any time you're craving a slice carrot cake in a decadent, rich bar form. Topped with a sweet cream cheese frosting and will become your new favorite carrot cake dessert!

Prep Time10

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: carrot cake blondies, carrot cake brownies

Servings: bars

Calories: 380kcal

Author: Kathryn Donangelo

Ingredients

Carrot Cake Bars

1 cup salted butter melted and cooled
1 1/2 cups brown sugar
1 lare whole egg
1 egg yolk
2 teaspoons pure vanilla extract or vanilla bean paste
1 cup finely grated carrots
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cream Cheese Frosting

8 ounces cream cheese softened at room temperature
1/4 cup salted butter softened at room temperature
1/4 teaspoon pure vanilla extract or vanilla bean paste
2 teaspoons fresh lemon juice
2-3 cups powdered sugar

Instructions

To make Carrot Cake Bars

Grease a 8x8 inch or 9x9 inch baking pan or line with parchment paper and preheat oven to 350 degrees F.
In a large mixing bowl, add melted butter and brown sugar. Whisk together then add egg, egg yolk, and vanilla extract.
Fold in shredded carrots.
In a small or medium bowl, whisk together flour, baking powder, ginger, cinnamon, and nutmeg.
Fold the dry ingredients into the wet ingredients just until combined and there isn't any white steaks of flour in the batter.
Pour batter into greased pan and bake for 35-45 minutes or until a toothpick comes out clean when inserted into the center. (If you use a 9x9 inch pan, it will need less baking time than a 8x8 inch pan)

To make Cream Cheese Frosting

In a medium bow, beat together the cream cheese and butter with an electric hand mixer or in the bowl of a stand mixer until combined.
Add in vanilla extract and lemon juice and mix again.
Add in 2 cups of powdered sugar and beat until smooth. Add more powdered sugar to get a thicker frosting or more lemon juice to thin it out.
Let the bars cool completely, then spread the frosting on top. Garnish the top with chopped nuts or leave plain. Place in the refrigerator to chill or cut into 16 bars and enjoy immediately.

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