Carrot Cake Blondies with Pecans and Cream Cheese Frosting

why make this recipe

Carrot Cake Blondies with Pecans and Cream Cheese Frosting are a delightful twist on traditional carrot cake. These blondies are moist, flavorful, and simple to make. They combine the sweetness of brown sugar with the warm flavors of grated carrot and cinnamon, making them perfect for any occasion. The cream cheese frosting adds a rich, tangy sweetness that perfectly complements the blondies. These treats are great for sharing at parties, bringing to gatherings, or just enjoying at home with a cup of coffee.

how to make Carrot Cake Blondies with Pecans and Cream Cheese Frosting

Ingredients:

• 3/4 cup (1 1/2 sticks) butter, melted
• 1 1/4 cups brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cup grated carrot (about 2 carrots)
• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/2 cup chopped pecans (optional)
• 8 ounces cream cheese (softened)
• 1/2 cup (1 stick) butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract or vanilla bean paste
• 1/2 cup chopped pecans (for garnish)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a medium saucepan over medium heat. When it turns light golden, remove it from heat and whisk in the brown sugar for 3 minutes until smooth. Let it cool for 10 minutes.
3. Grate the carrots and stir them into the butter-sugar mixture. Mix in the egg and vanilla.
4. Stir in the flour and salt, then add cinnamon and pecans if using.
5. Line an 8×8 baking pan with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 19-23 minutes. Let it cool completely.
6. Cream together the softened cream cheese and butter for 2 minutes.
7. Add powdered sugar and vanilla, then whip for 2 more minutes.
8. Frost the cooled bars with the cream cheese frosting and sprinkle with chopped pecans.
9. For easier cutting, chill before slicing. Keep refrigerated.

how to serve Carrot Cake Blondies with Pecans and Cream Cheese Frosting

Carrot Cake Blondies can be served at room temperature or chilled. Cut them into squares and place them on a nice serving plate. They make a wonderful dessert or a sweet snack during the day. Pair them with coffee, tea, or even milk for an enjoyable treat.

how to store Carrot Cake Blondies with Pecans and Cream Cheese Frosting

To keep your Carrot Cake Blondies fresh, store them in an airtight container in the refrigerator. They will stay good for up to a week. If you want to keep them longer, consider freezing them. Wrap individual squares in plastic wrap, then place them in a freezer-safe container. They can last up to three months in the freezer.

tips to make Carrot Cake Blondies with Pecans and Cream Cheese Frosting

1. Ensure your butter is melted but not too hot when mixing with the sugar to avoid cooking the egg.
2. Use freshly grated carrots for added moisture and flavor.
3. Experiment with spices like nutmeg or ginger to give your blondies a different flavor profile.
4. Adjust the sweetness of the cream cheese frosting by adding more or less powdered sugar to taste.

variation

You can easily switch things up by adding raisins or walnuts for extra texture. If you’re looking for a healthier option, consider replacing some of the butter with applesauce for a lighter version.

FAQs

1. Can I make these blondies ahead of time?
Yes, they can be made a day in advance and stored in the refrigerator. Frost them just before serving for the best texture.

2. Are these blondies suitable for kids?
Absolutely! The flavor is sweet and mild, making them perfect for children. Just keep an eye on the nuts if there are allergy concerns.

3. Can I skip the pecans?
Yes, you can omit the pecans if you prefer a nut-free version. The blondies will still be delicious without them!

Carrot Cake Blondies with Pecans and Cream Cheese Frosting

These Carrot Cake Blondies are a moist and flavorful twist on the traditional carrot cake, topped with a rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 pieces

Calories 200 kcal

Ingredients

  

For the Blondies

• 3/4 cup 3/4 cup (1 1/2 sticks) butter, melted
• 1 1/4 cups 1 1/4 cups brown sugar
• 1 large 1 large egg
• 2 tsp 2 tsp vanilla extract
• 3/4 cup 3/4 cup grated carrot (about 2 carrots)
• 1 1/4 cups 1 1/4 cups flour
• 1/2 tsp 1/2 tsp salt
• 1/2 tsp 1/2 tsp cinnamon (optional) Optional - adds a warm flavor
• 1/2 cup 1/2 cup chopped pecans (optional) Optional - adds texture

For the Cream Cheese Frosting

• 8 ounces 8 ounces cream cheese (softened)
• 1/2 cup 1/2 cup (1 stick) butter, softened
• 2 1/2 cups 2 1/2 cups powdered sugar
• 1 tsp 1 tsp vanilla extract or vanilla bean paste
• 1/2 cup 1/2 cup chopped pecans (for garnish) For topping

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• Melt the butter in a medium saucepan over medium heat. When it turns light golden, remove it from heat and whisk in the brown sugar for 3 minutes until smooth. Let it cool for 10 minutes.
• Grate the carrots and stir them into the butter-sugar mixture. Mix in the egg and vanilla.
• Stir in the flour and salt, then add cinnamon and pecans if using.
• Line an 8x8 baking pan with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 19-23 minutes. Let it cool completely.

Frosting

• Cream together the softened cream cheese and butter for 2 minutes.
• Add powdered sugar and vanilla, then whip for 2 more minutes.
• Frost the cooled bars with the cream cheese frosting and sprinkle with chopped pecans.
• For easier cutting, chill before slicing.

Notes

Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap individual squares in plastic wrap and freeze for up to three months.

Keyword Blondies, Carrot Cake, Cream Cheese Frosting, Dessert Recipe, Pecans