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Carrot Cake Blondies

Carrot Cake Blondies – Deliciously moist and dense blondies that are stuffed full of carrots, perfectly spiced, and topped with a sweet cream cheese frosting!

Overhead shot of carrot cake blondies topped with cream cheese frosting and chopped pecans on parchment paper.

Easter may have past, but surely you are still enjoying all things carrot cake this Spring! Because, today I am bringing you my incredible Carrot Cake Blondies. Perfectly moist and dense blondies that are full of grated carrots, deliciously spiced, and topped with a sweet cream cheese frosting.

Mmmmm.

Cream cheese frosted carrot cake blondies in a foil-lined square pan topped with chopped pecans.
Cream cheese frosted carrot cake blondies topped with chopped pecans on parchment paper.

These Carrot Cake Blondies are:

  • super quick and easy to make
  • chewy and dense
  • full of delicious, warming flavours
  • topped with a sweet cream cheese frosting

I used my favourite Blondie base for these carrot bars, because it creates the most deliciously chewy and dense blondies that you are going to love. I absolutely love this carrot cake version as it’s so full of flavour, and topped with my favourite kind of frosting – cream cheese!

Two stacked cream cheese frosted carrot cake blondies topped with chopped pecans on parchment paper.
Overhead shot of two stacked cream cheese frosted carrot cake blondies with chopped pecans on parchment paper.

These Carrot Cake Blondies are super quick and easy to make, and only take about 25 minutes in the oven. Let them cool, frost them, then devour. These blondies are even more delicious and chewier on day two!

A stack of two cream cheese frosted carrot cake blondies with a bite taken out of the top one on parchment paper.
Overhead shot of a stack of two cream cheese frosted carrot cake blondies with a bite taken out of the top one on parchment paper.
Carrot Cake Blondies - Deliciously moist and dense blondies that are stuffed full of carrots, perfectly spiced, and topped with a sweet cream cheese frosting! #carrotcake #blondierecipes

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Yield: 16 bars

Carrot Cake Blondies

A stack of two cream cheese frosted carrot cake blondies with a bite taken out of the top one on parchment paper.

Deliciously moist and dense blondies that are stuffed full of carrots, perfectly spiced, and topped with a sweet cream cheese frosting!

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

For the Blondies

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 large carrot, grated (about 4oz / 125g)

For the Cream Cheese Frosting

  • 1/2 cup (112g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 and 1/2 cups (312g) icing/powdered sugar
  • 1/2 teaspoon vanilla extract
  • Walnuts or pecans, chopped, for garnish

Instructions

For the Blondies

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch baking pan with aluminium foil or parchment paper, and spray with baking spray. Set aside.
  2. Whisk together the flour, spices, and salt. Set aside.
  3. Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, and vanilla, and whisk vigorously until smooth and combined. Whisk in the flour until combined, then fold in the grated carrots.
  4. Spread the batter evenly into the prepared pan, and bake for about 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Do not over-bake. Allow to cool completely in the pan on a wire rack before frosting.

For the Cream Cheese Frosting

  1. Using a handheld or stand mixer, beat the cream cheese and butter until smooth and creamy. Add half of the icing sugar, and beat until smooth. Add the vanilla, and beat until combined. Add the remaining icing sugar, and beat until light and fluffy.
  2. Spread the frosting over the top of the blondies, sprinkle with chopped walnuts/pecans, then remove from the pan and cut into squares.

Notes

Blondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

Nutrition Information:

Yield:

16 bars

Serving Size:

1 bar

Amount Per Serving: Calories: 288Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 74mgCarbohydrates: 38gFiber: 1gSugar: 31gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Didi Groen

Monday 20th of November 2023

Phenomenal recipe. I made these for my sons Ironman competition. I used small silicone canele molds. Using this size allows for the dough to somewhat carmelize on the outside and remain chewy in the middle. I bake them at a higher temperature also. They hold together well in the back pocket of his cycling/running shirt and are a “one grab” sensation (no biting into it- just popped them in his mouth). I made them a week ahead of time and froze them. They tasted great 4 days post defrost. He had some incredible fuel sources to chose from and these have become his #1. Would love to try a banana version. Thinking maybe dehydrate the bananas till they are chewy. Great work Marsha!

Jenna

Thursday 30th of July 2020

Hello I made these today but I didnt use greaseproof paper or tinfoil I did grease the tray as was a non stick but then of course struggled getting out once cooled and it all crumbled and fell apart so my partner suggested to do it in a jar and I thought I could layer the cake mix in between the frosting. Any suggestion as to why this happened? It tastes sooo good though

Yuna McHill

Thursday 19th of March 2020

Hello, Marsha! I'm so glad I stumbled upon this recipe just in time for fall equinox in our hemisphere. Especially now in times of quarantine, I can't use my ingredients to bake my cookies for sale, so I decided to use what we have anyway to welcome the colder season. They sound wonderfully easy and I can't wait to bake them tonight. Thanks a lot and take care of yourself. Yuna

Yuriko

Saturday 31st of March 2018

WOW ! This is very easy and same as any other more complicated Carrots cake ! Deferentially repeat this recipe.

Thank you !!

Marsha

Saturday 31st of March 2018

I'm so glad you enjoyed them! :)

Murielle

Wednesday 26th of April 2017

Good morning, If I double the recipe, would I then use a 9" x 13" pan? I can't wait to make this.

Marsha

Wednesday 26th of April 2017

Hi Murielle! Yes, you would use a 9x13" pan :) I hope you enjoy!

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