Brownies & Bars

Carrot Cake Blondies

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


Carrot Cake Blondies | @marshasbakeblog

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.

Carrot Cake Blondies | @marshasbakeblog

Carrot Cake Blondies | @marshasbakeblog

I used my favourite BlondieΒ base for these 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!

Carrot Cake Blondies | @marshasbakeblog

Carrot Cake Blondies | @marshasbakeblog

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!

Carrot Cake Blondies | @marshasbakeblog

I hope you enjoy! πŸ™‚

Carrot Cake Blondies | @marshasbakeblog
5 from 1 vote

Carrot Cake Blondies

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 45 minutes
Yields 9 big bars, or 16 small bars


For the Blondies

  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 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 unsalted butter 170g, melted
  • 1 cup light or dark brown sugar 200g
  • 1/2 cup caster/granulated sugar 100g
  • 1 large egg + 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots 130g, about 2 large carrots

For the Cream Cheese Frosting

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


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.


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.

Did you make this recipe? Take a photoΒ and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at Β @marshasbakeblog. I would love to see!

Carrot Cake Blondies | @marshasbakeblog

Carrot Cake Blondies | @marshasbakeblog

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  • Reply
    Vivian | stayaliveandcooking
    April 18, 2017 at 10:04 am

    Ohhhh clever! I’m crazy about anything chocolate and carrot cake happens to be my favourite pie… so I’m definitely saving this for later! Love that it’s in a brownie tin too – so much easier.
    Have a great week!

    • Reply
      April 18, 2017 at 11:37 am

      Thanks, Vivian! You, too! πŸ™‚

  • Reply
    April 18, 2017 at 2:56 pm

    Any reason why aluminum foil instead of parchment paper? Thanks for the recipe πŸ™‚

    • Reply
      April 18, 2017 at 8:04 pm

      You can use either, it’s just what I used πŸ™‚

  • Reply
    April 19, 2017 at 2:03 am

    Oh my gosh! These look amazing! My family is big on carrot cake — I’ll have to make these for them soon πŸ™‚ Thanks for the recipe!

    • Reply
      April 19, 2017 at 10:28 am

      Thanks, Tera! I hope you enjoy! πŸ™‚

  • Reply
    Demeter | Beaming Baker
    April 20, 2017 at 6:30 pm

    Marsha, these sound so tasty! Love that you went ahead and upgraded carrot cake by combining it with a blondie! I’m seriously drooling over these! Hope you had a wonderful Easter with your family. πŸ™‚ Wishing you an awesome weekend! xoxo

    • Reply
      April 20, 2017 at 7:30 pm

      Thanks, Demeter! I hope you had a wonderful Easter, too! πŸ™‚ xoxo

  • Reply
    Lynn | The Road to Honey
    April 20, 2017 at 9:29 pm

    I can’t stop thinking about these pretty, little blondies Marsha. The Mr. and I love carrot cake. . .as a matter of fact it’s our favorite cake. . .so these beauties are right up our alley. And that cream cheese frosting. . .mmmm.. . I want to slather it on everything.

    • Reply
      April 20, 2017 at 9:58 pm

      Thanks, Lynn! These blondies were wonderful!

  • Reply
    April 26, 2017 at 3:42 pm

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

    • Reply
      April 26, 2017 at 3:47 pm

      Hi Murielle! Yes, you would use a 9×13″ pan πŸ™‚ I hope you enjoy!

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