Carrot Cake Blondies are the easiest way to get all the flavor of carrot cake without the fuss of baking a layered cake. These bars come together in about 25 minutes of prep time, and the result is a rich, chewy blondie topped with the creamiest cream cheese frosting you’ll ever taste. What I love most is that they’re the kind of recipe you can pull off on a weeknight but still feel proud to bring to a bake sale, a potluck, or a holiday dessert table.
Carrot Cake Blondies
They also make a great addition to Easter or spring gatherings — pretty enough to impress, but simple enough that you won’t be stressed making them.
Ingredients & Equipment
For the blondies:
- Butter
- Brown sugar
- Egg
- Vanilla extract
- Grated carrot
- Flour
- Salt
- Cinnamon (optional)
- Chopped pecans (optional)
For the cream cheese frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract or vanilla bean paste
- Chopped pecans (for garnish)
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Vegetable/cheese grater
- Medium saucepan
- Silicone spoon
- Parchment paper
- 8×8 baking dish
- Large bowl
- Electric mixer
- Silicone spatula
- Cutting board
- Knife
Step By Step Directions
This recipe makes 9 servings. It takes 25 minutes of prep time and 23 minutes of cook time.
Step 1. Preheat the oven to 350°F. Melt butter in a medium saucepan over medium heat. When it turns a light golden color, remove from heat and immediately add brown sugar. Whisk brown sugar for 3 minutes until smooth.
Step 2. Let the butter and sugar mixture cool for 10 minutes.
Step 3. Grate the carrots, then stir them into the butter-sugar mixture. Stir in the egg and vanilla.
Step 4. Stir in flour and salt. Add cinnamon and pecans, if using.
Step 5. Line an 8×8 baking pan with parchment paper. Pour batter into the pan and evenly spread to the edges. Bake for 19-23 minutes. Let cool completely.
Step 6. For the frosting, cream together softened cream cheese and butter for 2 minutes. Add powdered sugar and vanilla, then whip for 2 minutes longer.
Step 7. Once the bars have cooled, frost with cream cheese frosting and sprinkle with chopped pecans. Chill before cutting for cleaner slices.
Variations
- Raisin add-in: Stir 1/3 cup of raisins into the batter for a more traditional carrot cake flavor.
- Coconut twist: Add 1/4 cup of shredded sweetened coconut to the batter for extra texture and sweetness.
- Walnut swap: Use chopped walnuts in place of pecans if that’s what you have on hand — they work just as well.
- Spiced up version: Add a pinch of nutmeg and ground ginger along with the cinnamon for a warmer spice flavor.
- No-nut version: Simply skip the pecans in both the batter and the topping if you’re making these for school events or guests with nut allergies.
- Easter-themed: Top with pastel-colored sprinkles or candy-coated eggs in place of (or alongside) the pecans for a festive spring look.
Leftovers & Storage
Store leftover Carrot Cake Blondies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, these need to stay refrigerated — just pull them out 10-15 minutes before serving if you prefer them at room temperature. They actually taste even better the next day once the frosting has set and the flavors have had a chance to come together.
Tips & Tricks
- Don’t skip the browning step. When you melt the butter until it turns a light golden color, you’re building a nutty, rich flavor that makes these blondies extra special. Keep an eye on it so it doesn’t burn.
- Let the butter-sugar mixture cool fully. Adding the egg to a hot mixture can scramble it. The 10-minute cooling time is important.
- Grate your own carrots. Pre-shredded carrots from the bag tend to be too dry and chunky. Freshly grated carrots give you the right moisture and texture.
- Line your pan with parchment. This makes lifting the bars out so much easier and keeps the edges clean for cutting.
- Chill before cutting. The bars are much easier to cut into neat squares once they’ve been in the fridge for at least an hour. This is especially helpful if you’re serving them at a party or need them to look presentable.
- Soften your cream cheese and butter. For smooth, lump-free frosting, both need to be fully at room temperature before you start mixing.
- Don’t overbake. Check the bars at the 19-minute mark. You want them just set in the center — they’ll firm up more as they cool.
Recipe FAQs
Can I make these ahead of time? Yes! These are actually a great make-ahead recipe. You can bake the blondies a day ahead, make the frosting, and frost them the night before serving. Store covered in the refrigerator until ready to serve.
Can I use a 9×13 pan instead of an 8×8? You can, but the bars will be thinner and will bake faster. Start checking them at around 13-15 minutes. The yield will also be larger, so this works well if you need more servings.
Can I freeze Carrot Cake Blondies? Yes, but it’s best to freeze them before frosting. Wrap the cooled, unfrosted blondies tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight, then frost before serving.
Do I have to add the pecans? Not at all. The pecans in the batter and on top are completely optional. Skip them if you have nut allergies or just prefer bars without them — the recipe works perfectly either way.
My blondies came out cakey instead of fudgy. What happened? This usually means they were overbaked. Every oven is a little different, so start checking at 19 minutes. The center should look just barely set. They’ll continue to firm up as they cool.
Can I use a different frosting? Cream cheese frosting is the classic pairing here, but a simple vanilla buttercream would also be delicious if you prefer something a little less tangy.
More Easter Recipes
- Easter Bunny Bait Chex Mix
- Chocolate Peanut Butter Eggs
- Easter Blossom Cookies
- Funfetti Cheesecake Bars
- Funfetti Dip
- Strawberry Fudge
- Strawberry Shortcake Puppy Chow
- No Bake Lemonade Pie
- Homemade Butter Mints
Equipment
Ingredients
Carrot Cake Blondies
- ¾ cup 1 1/2 sticks butter, melted
- 1¼ cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup grated carrot from about 2 carrots
- 1¼ cups flour
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup chopped pecans optional
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup 1 stick butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ cup chopped pecans for garnish
Instructions
- Preheat the oven to 350°F.
- Melt butter in a medium saucepan over medium heat. When it turns a light golden color, remove from heat and immediately add brown sugar. Whisk for 3 minutes until smooth.
- Let the butter and sugar mixture cool for 10 minutes.
- Grate the carrots, then stir them into the butter-sugar mixture. Stir in the egg and vanilla.
- Stir in flour and salt. Add cinnamon and pecans, if using.
- Line an 8x8 baking pan with parchment paper. Pour the batter into the pan and spread evenly to the edges. Bake for 19–23 minutes. Let cool completely.
- For the frosting, cream together softened cream cheese and butter for 2 minutes.
- Add powdered sugar and vanilla, then whip for 2 minutes longer.
- Once the bars have cooled, frost with the cream cheese frosting and sprinkle with chopped pecans.
- Chill before cutting for cleaner slices.
Notes
Pin This Post
Leave a Reply