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
Storage: Store in an airtight container in the refrigerator for up to 5 days.
