Carrot Cake Blondies with Pecans and Cream Cheese Frosting
These Carrot Cake Blondies are like a classic carrot cake, but are easier to serve. A soft, chewy, warm-spice dessert bar for spring brunch, or holiday desserts.
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I love making these for a small gathering or dessert tray, along with simple lemon bars and fresh raspberry lemon bars for spring parties.
These bars are also easy to store in the fridge, so you can make them ahead of time for a busy week or a weekend treat.
How to Make Carrot Cake Blondies
Ingredients you’ll need for the blondies
Ingredients you’ll need for the cream cheese frosting
Step-by-Step Guide
1. Preheat the oven to 350°F. Melt the butter in a medium saucepan over medium heat.
2. When it turns light golden, remove from heat and whisk in the brown sugar for 3 minutes until smooth. Let cool 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 evenly. Bake for 19–23 minutes. Let cool completely.
6. While waiting, 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.
Serve and Enjoy!
Important Recipe Notes
- Use unsalted butter and melt it slowly to get a light golden color before adding sugar.
- Grate fresh carrots finely for the best texture.
- Check the bars at 19 minutes; they should be set but still soft in the center.
- Let the blondies cool completely before frosting to prevent the frosting from melting.
- Chill frosted bars before cutting for clean slices.
- Keep refrigerated in an airtight container for up to 4–5 days.
- If you don’t want nuts or are allergic to them, skip the pecans to make it nut-free.
Carrot Cake Blondies with Pecans and Cream Cheese Frosting
Ingredients
For the Blondies
- 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
For Cream Cheese Frosting
- 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
Instructions
- Preheat the oven to 350°F. Melt the butter in a medium saucepan over medium heat.
- When it turns light golden, remove from heat and whisk in the brown sugar for 3 minutes until smooth. Let cool 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 8×8 baking pan with parchment paper. Pour the batter into the pan and spread evenly. Bake for 19–23 minutes. Let cool completely.
- 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. Keep refrigerated.
