Carrot Cake Blondies

Indulge in the perfect mix of sweet and spice with our carrot cake blondies! These moist and chewy treats, filled with shredded carrots, offer a delightful twist on a classic dessert.

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 the flour, cinnamon, ginger, and salt together. Mix the dry ingredients and optional pecans into the wet ingredients until they are 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, mix cream cheese and ¼ cup of butter until smooth. Add ½ teaspoon of vanilla. With the mixer on low, gradually incorporate the powdered sugar. Increase the mixer speed and continue beating until the 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. Slice into 9 pieces. For extra garnish, add shredded carrots and pecans if you wish. Enjoy!