Carrot Cake Blondies Recipe
Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting - which I think is the best part!
Servings: 9 blondies
Calories: 469kcal
Cost: $10
Ingredients
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
Instructions
- 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.
Notes
Note: be sure to shred your own carrots and don’t pack them in the measuring cup.
Nutrition
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