Carrot Cake Blondies Recipe

Carrot Cake Blondies combine the flavors of classic carrot cake with the chewy, slightly dense texture of blondies. These bar-style treats offer the sweetness and warmth of a carrot cake but in a portable, easy-to-serve format. Perfect for parties, brunches, or just as a cozy dessert to enjoy with tea, these blondies are a wonderful variation of the traditional carrot cake.

Blondies are often considered the “brown sugar counterpart” to brownies. With a rich, buttery base, they create a chewy texture that pairs wonderfully with the spices and moist carrots in this recipe. Add in a bit of frosting or a sprinkle of walnuts, and you’ve got a recipe that takes the best parts of carrot cake and gives it a delightful twist.

The Origin of Blondies

Blondies, sometimes referred to as “blonde brownies,” are a type of bar cookie made with brown sugar, butter, and flour, often flavored with vanilla, chocolate, or nuts. Unlike traditional brownies, which use cocoa or melted chocolate to create a deep chocolate flavor, blondies have a rich caramel flavor from the brown sugar.

Blondies became popular in the U.S. in the 1950s and have since been adapted into various versions. Adding carrot cake-inspired ingredients such as cinnamon, nutmeg, and grated carrots into the mix gives them an updated twist. It’s a natural fusion—combining the moist, spiced flavor of carrot cake with the chewy texture of blondies.

Why Combine Carrot Cake and Blondies?

Blondies and carrot cake share many of the same characteristics, which is why they complement each other so well. Both recipes are moist, comforting, and full of spice, with carrots being a standout ingredient in carrot cake. The combination of sweet, caramel-like brown sugar in blondies works wonderfully with the warm spices of cinnamon and nutmeg in carrot cake.

Here are a few reasons why this combination is a match made in dessert heaven:

• Texture: Carrot cake has a light, airy, and moist crumb that complements the chewy, dense texture of blondies.
• Spices: Carrot cake is known for its distinct spice blend, and the brown sugar in blondies brings a sweet, caramel note that enhances those spices.
• Convenience: Carrot cake can be messy to slice, but blondies are easy to cut into neat squares, making them perfect for serving at parties or events.

Step-by-Step Instructions

Once you’ve gathered all your ingredients, follow these easy steps to make the perfect Carrot Cake Blondies.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. This will ensure the blondies come out easily after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking powder, and salt. Set this aside.

Step 3: Cream the Butter and Brown Sugar

In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer or a whisk until the mixture is light and fluffy. This will take about 2-3 minutes.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will create a smooth, creamy batter.

Step 5: Add the Grated Carrots

Fold in the grated carrots gently, ensuring they are evenly distributed throughout the batter. This is where the carrot cake flavor comes to life!

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense blondies.

Step 7: Add Optional Mix-ins

If you’re adding walnuts, pecans, or raisins, fold them into the batter at this point.

Step 8: Bake

Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be golden brown on top.

Step 9: Cool and Frost (Optional)

Allow the blondies to cool completely in the pan before frosting. If you’re adding cream cheese frosting, spread it evenly over the cooled blondies and slice them into squares.

Baking Tips and Techniques

Here are some expert baking tips to ensure your Carrot Cake Blondies turn out perfectly:

• Grating Carrots: Use a fine grater for the carrots to ensure they blend into the batter well without making the blondies too watery.
• Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese (for frosting) are at room temperature for the best texture and consistency.
• Don’t Overmix: Once the dry ingredients are added to the wet ingredients, mix just until combined. Overmixing can lead to dense, tough blondies.
• Testing for Doneness: Test the blondies with a toothpick about 5 minutes before the suggested baking time. If it comes out clean, they are done. If not, give them a few more minutes.

The Science of Baking Blondies

Understanding some of the science behind baking can help you troubleshoot any issues and ensure your Carrot Cake Blondies come out perfect every time:

• Butter and Brown Sugar: The combination of butter and brown sugar creates a tender, chewy texture because the sugar helps retain moisture.
• Eggs: Eggs provide structure and moisture. They help bind the ingredients together and give the blondies their slightly cake-like texture.
• Carrots: The moisture from the grated carrots makes the blondies more moist and tender.
• Baking Powder: This leavening agent helps give the blondies a slight lift and prevents them from being too dense.

Common Mistakes and How to Avoid Them

Baking is a science, and small missteps can affect the outcome. Here are a few common mistakes and how to avoid them:

• Overmixing the Batter: Overmixing can cause the blondies to become dense and tough. Mix the ingredients just until incorporated.
• Underbaking: Always test the blondies with a toothpick to ensure they are fully baked.
• Not Allowing to Cool: If you try to frost the blondies before they cool completely, the frosting can melt into the bars, making a mess.

 Flavor Variations and Add-ins

There are endless ways to customize your Carrot Cake Blondies:

• Add-ins: Add raisins, currants, or even chopped dried pineapple for extra texture and flavor.
• Spices: Adjust the spice level by adding ginger, allspice, or cloves for a deeper flavor.
• Frosting: While cream cheese frosting is classic, you can try a simple glaze made from powdered sugar and milk for a lighter touch.
• Nuts: Pecans or walnuts add crunch and richness, but you can also experiment with coconut flakes or even macadamia nuts.

 Healthier Alternatives

For a lighter version of Carrot Cake Blondies, you can make some simple swaps:

• Whole Wheat Flour: Use whole wheat flour for added fiber and nutrients.
• Reduce Sugar: You can reduce the amount of brown sugar or use a sugar substitute like stevia or maple syrup.
• Oil Instead of Butter: Swap out the butter for a mild oil like coconut oil or avocado oil to reduce saturated fat.

Carrot Cake Blondies Pairings

Pair these delightful treats with a variety of beverages or side dishes:

• Beverages: Tea (especially chai or Earl Grey), coffee, or even a sweet, spiced apple cider.
• Side Dishes: Serve with a light fruit salad or alongside a scoop of whipped cream or ice cream for an extra touch of decadence.

Conclusion

Carrot Cake Blondies are a fun and delicious twist on a classic dessert, combining the warm spices and moist texture of carrot cake with the chewy richness of blondies. By following this recipe and experimenting with some of the variations and tips, you’ll create a perfect treat that everyone will enjoy.

Whether you’re preparing these for a special occasion or just craving a cozy dessert, Carrot Cake Blondies are sure to hit the spot. So get baking, and enjoy these soft, spiced, and sweet treats with your friends and family!

Yield: 12-16 Blondies

Carrot Cake Blondies Recipe

Print

Carrot Cake Blondies combine the flavors of classic carrot cake with the chewy, slightly dense texture of blondies. These bar-style treats offer the sweetness and warmth of a carrot cake but in a portable, easy-to-serve format. Perfect for parties, brunches, or just as a cozy dessert to enjoy with tea, these blondies are a wonderful variation of the traditional carrot cake.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)
• 1/2 cup raisins (optional)
• For Cream Cheese Frosting (optional):
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven:
   Preheat the oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper for easy removal.
   
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
   
3. Prepare Wet Ingredients:
   In a large bowl, whisk together the melted butter and brown sugar until smooth and well-combined.
   Add the eggs and vanilla extract, and whisk until fully incorporated.
   
4. Combine the Mixtures:
   Gradually add the dry ingredients into the wet mixture, stirring until just combined.
   Fold in the grated carrots, walnuts (if using), shredded coconut (if using), and raisins (if using).
   
5. Bake:
   Pour the batter into the prepared baking pan and spread it out evenly.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   Allow the blondies to cool in the pan on a wire rack for at least 15 minutes before cutting into squares.
   
6. Optional Frosting:
   While the blondies are cooling, prepare the cream cheese frosting if desired.
   Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, and continue beating until creamy.
   Spread the frosting over the cooled blondies before serving.
   
7. Serve:
   Cut into squares and enjoy!

Notes

• Customization: Feel free to add your favorite mix-ins such as crushed pineapple (drained), sunflower seeds, or even chopped dark chocolate for a richer flavor.
• Vegan Variation: You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free butter and cream cheese for a vegan version.