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Carrot Cake Blondies

Irresistibly Chewy Carrot Cake Blondies with Cream Cheese Frosting

Delicious Carrot Cake Blondies featuring spiced flavors, topped with creamy frosting. Perfect for gatherings or dessert cravings.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Batter
  • 1/2 cup Butter Melted
  • 1 cup Brown Sugar
  • 1 large Egg Beaten
  • 1 teaspoon Vanilla Extract
  • 1 cup Grated Carrot Fresh
  • 1 1/2 cups Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon Optional
  • 1/2 cup Chopped Pecans Optional
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Softened
  • 1/4 cup Butter Softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
For Garnish
  • 1/2 cup Chopped Pecans Optional

Equipment

  • Oven
  • Medium Saucepan
  • Mixing Bowl
  • 8x8 inch baking pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Melt 1/2 cup of butter in a medium saucepan over medium heat until light golden, about 3-5 minutes.
  2. Whisk in 1 cup of brown sugar until smooth; let cool for about 10 minutes.
  3. Stir in 1 cup of grated carrots, 1 beaten egg, and 1 tsp vanilla. Mix well.
  4. Fold in 1 1/2 cups of flour, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 cup chopped pecans until just combined.
  5. Pour the batter into a lined 8x8-inch baking pan and bake for 19-23 minutes.
  6. Let cool completely on a wire rack.
  7. For frosting, beat together 8 oz cream cheese and 1/4 cup butter until smooth.
  8. Gradually add 2 cups powdered sugar and 1 tsp vanilla until fluffy.
  9. Spread frosting over cooled blondies and sprinkle with chopped pecans if desired.
  10. Refrigerate for at least 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, allow the melted butter to cool before mixing with the egg to prevent curdling. Don’t overmix the batter to maintain a chewy texture. Refrigerating the frosted blondies makes for cleaner cuts.

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