Carrot Cake Blondies

Indulge in the perfect blend of sweet and spice with our carrot cake blondies! Moist, chewy, and packed with shredded carrots, these blondies are a delightful twist on a classic treat.

Makes 9 servings

Ingredients:

Blondies:

• 1 cup (2 sticks) salted butter

• 1 ¼ cups brown sugar

• 1 ½ teaspoons vanilla extract

• 2 eggs

• 1 cup (4 medium) grated carrots

• 1 ½ cups all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ¼ cup pecans, chopped small (optional)

Cream Cheese Frosting:

• 4 ounces cream cheese, softened

• ¼ cup salted butter, softened

• ½ teaspoon vanilla extract

• 2 cups powdered sugar

Directions:

1. Preheat oven to 350°F. Line a 9 x 9-inch square pan with parchment paper, overlapping the sides of the pan slightly. Set aside.

Let's make the CAKE:

2. In a medium saucepan, melt 1 cup butter. Remove from heat and stir in brown sugar; then, stir in 1 ½ teaspoons vanilla, eggs, and carrots.

3. In a mixing bowl, sift or whisk together flour, cinnamon, ginger and salt. Stir dry ingredients and optional pecans into wet ingredients until combined.

4. Pour batter into prepared pan. Bake 25-35 minutes or until a toothpick inserted in center comes out clean.

5. Cool 5 minutes in the pan; then, lift out by the parchment paper. Continue to cool on a wire rack.

Let's make the FROSTING:

6. In a large mixing bowl, beat cream cheese and ¼ cup butter until smooth. Add ½ teaspoon vanilla . With mixer on low, slowly add powdered sugar. Increase mixer speed and beat until frosting is well combined and fluffy.

7. Use a spoon or spatula to apply frosting on top of the cooled blondies and spread into an even layer. Cut into 9 blondies. If desired, garnish with shredded carrots and pecans. Enjoy!