Carrot Cake Blondies – The Best of Both Worlds in One Sweet Bar

Introduction

If you’ve ever found yourself torn between a chewy blondie and a classic slice of carrot cake, Carrot Cake Blondies are here to make your dessert dreams come true. These rich, spiced bars are soft and buttery with the perfect amount of carrot flavor, all topped with a creamy, tangy frosting that brings everything together beautifully.

I love whipping these up when I want something a little extra special but without all the layering and fuss of a traditional cake. They’re ideal for spring gatherings, Easter dessert tables, baby showers, or anytime you’re craving carrot cake but in a hand-held, decadent format. The first time I brought these to a brunch potluck, there were zero leftovers. Not one crumb.

And hey, if you’re into nostalgic desserts, you might also love my Old-Fashioned Fruit Cake Recipe or these classic Old-Fashioned Southern Tea Cakes. For something uniquely textured and eggless, the Iyengar Bakery Style Eggless Mawa Sooji Cake is a total winner too.

Let’s dive into this irresistible treat.

Why You’ll Love This Recipe

Key Benefits

This carrot cake blondie recipe is:

• Quick to make with simple, pantry-friendly ingredients
• A one-bowl wonder with minimal clean-up
• Great for crowds, especially when cut into 16 satisfying bars
• A freezer-friendly dessert you can make ahead

You don’t need to be an expert baker to pull this off. It’s easy, forgiving, and practically foolproof.

Taste & Texture

Expect a soft, chewy base with a slightly crisp edge—like a perfect blondie should have. The finely grated carrots melt into the batter, adding moisture and just the right amount of earthy sweetness. The warm spices—cinnamon, nutmeg, ginger—bring those cozy carrot cake vibes, while the cream cheese frosting on top is creamy, slightly tangy, and sweet enough to balance the spice.

Dietary Attributes

These blondies are:

• Vegetarian
• Easy to adapt for gluten-free or dairy-free diets (I’ll show you how below)
• Kid-friendly and approved by even the pickiest eaters

Ingredients & Substitutions

Ingredient List

For the Carrot Cake Blondies:

• 1 cup salted butter, melted and cooled
• 1½ cups brown sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract (or vanilla bean paste)
• 1 cup finely grated carrots
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup salted butter, softened
• ¼ teaspoon vanilla extract (or vanilla bean paste)
• 2 teaspoons fresh lemon juice
• 2–3 cups powdered sugar

Notes on Quality

Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots from the store tend to be dry and chunky, which changes the consistency of the bars. As for butter, go with a good-quality salted variety—it adds depth and balances the sweetness perfectly.

For spices, fresh ground cinnamon and nutmeg make a big difference. If your spices have been sitting in the back of the pantry for over a year, it might be time for a refresh.

Possible Substitutions

• Butter: Use unsalted butter and add a pinch of salt if that’s what you have.
• Eggs: For an eggless version, substitute the egg + yolk with ¼ cup Greek yogurt or unsweetened applesauce.
• Gluten-free: Swap the all-purpose flour with a gluten-free 1-to-1 baking blend.
• Dairy-free: Use vegan butter and a plant-based cream cheese alternative. Look for brands that are spreadable and tangy.

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease or line an 8×8 or 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until glossy and smooth.
3. Add the egg, egg yolk, and vanilla extract. Whisk again until fully combined.
4. Fold in the grated carrots.
5. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, and nutmeg.
6. Slowly fold the dry ingredients into the wet mixture just until no white streaks remain. Don’t overmix.
7. Pour the batter into your prepared pan and spread evenly.
8. Bake for 35–45 minutes. A 9×9 pan may take closer to 35 minutes, while an 8×8 pan may need the full 45. Test with a toothpick in the center—it should come out clean.
9. Let the bars cool completely before frosting.

To Make the Frosting:

1. Beat the cream cheese and butter until smooth and fluffy.
2. Add the vanilla and lemon juice, then mix again.
3. Gradually beat in the powdered sugar until smooth and thick. Add more sugar for a stiffer frosting or a splash of lemon juice to thin it out.

Spread the frosting over the cooled bars. Garnish with chopped pecans, walnuts, or leave plain.

Expert Tips & Tricks

Best Practices

• Use room-temperature ingredients for the frosting—it makes blending easier and smoother.
• Grate your carrots with a fine grater for better texture.
• Chill the bars for 20–30 minutes before slicing for neater squares.

Common Mistakes

• Overmixing: This can lead to dry, tough bars. Fold until just combined.
• Underbaking: These bars are thick and need time to fully cook in the center. Don’t be afraid to bake a few extra minutes if needed.
• Skipping cooling time: If you frost too soon, the frosting will melt and slide off.

Time-Saving Tips

• Make the bars a day ahead and store them unfrosted. Add the frosting the day of serving.
• Use a stand mixer to whip the frosting in under 5 minutes.

Serving Suggestions

Pairings

Serve these with a dollop of whipped cream, a sprinkle of cinnamon sugar, or a handful of toasted chopped nuts on top. For gatherings, pair them with fresh berries or a fruit salad to add a refreshing contrast.

Presentation Ideas

Cut into neat squares and serve on a tiered cake stand for a brunch or tea party feel. Add a little dusting of powdered sugar on top if you’re skipping the frosting.

Beverage Pairings

• Chai tea or spiced herbal blends
• A creamy latte or cappuccino
• Sweet white wines like Moscato or a light sparkling wine for a festive vibe

Storage & Reheating

Leftover Storage

Keep the bars in an airtight container in the fridge for up to 5 days. If you’re stacking them, place parchment paper between the layers.

They also freeze well—just wrap individually and store in a freezer-safe bag or container for up to 3 months.

Reheating Methods

These bars are best enjoyed chilled or at room temp, but if you want them warm:

• Microwave for 10–15 seconds (without frosting if possible)
• Warm in a low oven (300°F) for 5–7 minutes

Frequently Asked Questions

Substitutions & Adjustments

Can I make this in a larger pan?
Yes, double the recipe and bake in a 9×13-inch pan. You may need to reduce the bake time slightly—start checking around 30 minutes.

Can I add mix-ins like nuts or raisins?
Absolutely. Fold in up to ½ cup chopped walnuts, pecans, or golden raisins for extra flavor and texture.

Troubleshooting

My blondies are too dry: Most likely overbaked or overmixed. Use an oven thermometer to double-check your oven’s accuracy.

The frosting is too thin: Add more powdered sugar a tablespoon at a time until you get the right consistency.

Variations & Customizations

Dietary Adaptations

• Vegan: Use flax eggs, vegan butter, and dairy-free cream cheese.
• Gluten-free: Swap in a gluten-free all-purpose blend with xanthan gum.

Flavor Twists

• Add a handful of shredded coconut for tropical vibes
• Stir in orange zest to brighten the spice
• Swirl in a bit of caramel before baking for extra richness

Seasonal/Holiday Versions

For fall, amp up the nutmeg and cinnamon, and top with candied pecans. During spring holidays like Easter, decorate the frosting with pastel sprinkles or crushed bunny-shaped candies for extra fun.

Conclusion

Whether you’re a carrot cake lover or a blondie fanatic, these Carrot Cake Blondies combine the best of both worlds in every bite. They’re moist, chewy, warmly spiced, and topped with a luscious frosting that’ll keep you coming back for just one more piece. Try them for your next get-together or as a make-ahead dessert that’s easy to love and hard to mess up.

If you give this recipe a try, I’d love to hear what you think. Share your thoughts in the comments or tag me in your photos on Pinterest at Cooking With Callie on Pinterest. Let’s make baking fun and delicious, one sweet bar at a time.

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