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Carrot Cake Cream Cheese Blondies

A delightful treat combining moist blondies with the warm spices of carrot cake and topped with creamy frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the blondies
  • 1 cup unsalted butter, melted
  • 1.5 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
  • 1 cup grated carrots (about 2 medium carrots) For best texture, use freshly grated carrots.
  • 0.5 cup chopped walnuts or pecans
  • 0.5 cup raisins (optional)
For the cream cheese frosting
  • 8 oz cream cheese
  • 0.5 cup unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  4. Gently fold in the grated carrots, nuts, and raisins (if using). Be careful not to overmix!
Baking
  1. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Frosting
  1. While the blondies cool, beat together cream cheese, unsalted butter, powdered sugar, and vanilla until smooth and creamy.
  2. Once the blondies are completely cool, deftly spread the cream cheese frosting on top. Cut into squares, serve, and enjoy!

Notes

For the best texture, use freshly grated carrots instead of pre-packaged shredded carrots. Store unfrosted blondies in an airtight container. Frosted blondies should be kept refrigerated. They can be frozen for 2-3 months.