Carrot Cake Blondies with Pecans and Cream Cheese Frosting
These carrot cake blondies are soft, chewy, and full of warm spices, topped with creamy frosting for a simple and delicious dessert bar.
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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 8x8 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.
Servings: 9 bars
Calories: 360kcal