Carrot cake blondies are a fudgy and chewy springtime dessert. You should make these because A. you deserve them and B. They are an unbelievable combination of the perfect level of sweetness matched with the ultimate dessert texture. These were eaten so quickly that I only got to have one. Vinny didn't even get to have one from the first batch.
Blondies are one of the most underutilized desserts. I love brownies, cookies, cheesecake, and all the goods. But blondies get no love. I'm here with the blondies. I'm bringing Carrot Cake Blondies to the table and saying love them. No, I'm saying you WILL love them. You will not be disappointed.
Blondies are easy to make. There's nothing hard about throwing together some of these desserts. They are just as simple as a chocolate chip cookie or a brownie. Just follow my directions! I've made these a bunch of times and I've really narrowed down some of the best options for ingredients!
Ingredients for Carrot Cake Blondies
Blondies
- 2 cups all-purpose flour
- 1¼ cups brown sugar, packed
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, browned
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup finely grated carrots
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz brick-style cream cheese, softened
- 2 tsp vanilla extract
- ½ tsp salt
- 4 cups powdered sugar
How to Make Some Blondies
I always start by making the blondies first. The cream cheese frosting can wait until they are in the oven or whenever you are ready to serve. I prefer my cream cheese frosting cold!
Baking Blondies
Preheat oven to 350°F. Line an 8×11- inch pan with parchment paper, leaving an overhang on the sides to make for easy removal.
Combine flour, baking powder, and salt in a medium bowl and set aside.
Melt the butter in a small pot on medium heat. Once melted, reduce the heat to medium-low and continue cooking and stirring frequently until butter turns golden brown and smells nutty, about 8-10 minutes. Watch closely, so that you don't burn it! Remove from the heat and transfer to a microwave-safe bowl so the cooking ceases. Let it cool for a few minutes. Browning the butter enhances caramel and nutty flavor and adds an extra layer of depth to the blondies.
Whisk in brown sugar and vanilla once the browned butter has cooled slightly. Add in the whole egg and egg yolk and combine until fully incorporated. The extra egg yolk is what makes my blondies so fudgy and chewy.
Fold the carrots in and then slowly fold the dry ingredients into the wet ingredients until just combined. The dough will be very thick and pasty.
Spread the dough evenly onto your parchment-lined pan. Bake for 25-30 minutes or until browned on top. Let blondies cool completely. I use parchment with everything. It makes for such an easy clean-up.
Making the Cream Cheese Frosting
While the blondies are baking, make the cream cheese frosting. Combine the cream cheese and butter in a stand mixer with the paddle attachment on medium speed until smooth. Add the vanilla and salt and beat on low speed, for 1 minute while adding the powdered sugar in one cup at a time. Then increase to high speed for 3 minutes until completely combined.
Once blondies have cooled, spread frosting on top in an even layer. Wait until the carrot cake blondies are completely cooled, otherwise, you'll have a melted mess. Store in the refrigerator or serve. I love the cream cheese frosting after it has been in the fridge for a few hours because it gets a little hard. If you serve it right away you will have a softer frosting. Whatever you prefer will taste amazing!
This dessert is a fantastic spring dessert for picnics, easter, and family parties. The extra egg yolk makes these blondies so incredibly fudgy. Blondies have become one of my favorite desserts.
Check out some of my other favorite desserts right here!
Pumpkin Butter Blondies with Maple Glaze
Chewiest White Chocolate Macadamia Nut Cookies
Check us out on Instagram @vindelgiudice or Tiktok @alwaysfromscratch. Leave us a comment or review below to let us know what you think of these carrot cake blondies!
📖 Recipe
Carrot Cake Blondies
Ingredients
Blondies
- 2 cups all-purpose flour
- 1¼ cups brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, browned
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup finely grated carrots
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened brick style
- 2 teaspoon vanilla extract
- ½ tsp salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line an 8×11- inch pan with parchment paper, leaving an overhang on the sides to make for easy removal.
- In a medium-sized bowl, mix together flour, baking powder, and salt. Set aside.
- In a small pot over medium heat, melt the butter. Once melted, reduce heat to medium-low and continue cooking and stirring frequently until butter turns golden and smells nutty, about 5-10 minutes. Watch closely, you don't want it to burn! Remove from heat and transfer to a microwave-safe bowl. Let cool for a few minutes.
- Once the browned butter has slightly cooled, whisk in brown sugar and vanilla. Add in the whole egg and egg yolk and combine until fully incorporated. Fold the carrots in and then slowly add the dry ingredients to the wet ingredients until just combined. The dough will be very thick and pasty. Spread the dough evenly onto your parchment-lined pan. Bake for 25-30 minutes or until browned on top. Let blondies cool completely.
- While the blondies are baking, make the cream cheese frosting by combining the cream cheese and butter in a stand mixer with the paddle attachment on medium speed until smooth. Add the powdered sugar, vanilla, and salt and beat on low speed for a minute, then increase to high speed for 3 minutes until completely combined.
- Once blondies have cooled, spread frosting on top in an even layer. Store in the refrigerator or serve.
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