Carrot Cake Blondies

Carrot cake blondie held up in the air with a spatula.

These Carrot Cake Blondies with cream cheese frosting make a lovely dessert to celebrate Easter or any event you want. They are chewy and fudgy with plenty of carrot and spiced flavor.

Prep Time15

Cook Time20

Cool Time30

Total Time1 5

Servings:

Calories: 580kcal

Author: Karin and Ken

Ingredients

½ cup salted butter melted
1 ½ cups light brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 cup finely shredded carrots

Frosting

8 ounces cream cheese room temperature
1 cup powdered sugar
1 cup crushed walnuts

Instructions

Preheat your oven to 350°F and coat an 8x8 inch baking dish with butter or nonstick spray.
Combine your melted butter and brown sugar in a large mixing bowl. Use an electric hand mixer to whisk the ingredients together.
Add the eggs and whisk again until just combined. Gently whisk in the flour, baking powder, baking soda, and cinnamon. Make sure no dry pockets remain in your batter.
Gently fold in the carrots and then transfer your batter to the prepared baking dish. Bake for 20 minutes, or until you can cleanly remove a toothpick from the center of the pan.
Let your blondies cool for 30 minutes while you prepare your frosting. Whisk the cream cheese and powdered sugar together in a mixing bowl. Spread the frosting over the blondies and then top with the walnuts.
Slice, serve, and enjoy!

Video

Notes

If you want to freeze your carrot cake blondies, they are freshest without frosting. Keep them in the freezer for up to 3 months!
Avoid overbaking the blondies because they can become very dry, crumbly, and difficult to eat.
Measure your dry ingredients accurately to prevent your carrot blondies from becoming cakey instead of dense and fudgy.

Nutrition