Description
These Carrot Cake Blondies are a chewy, spiced dessert bar that blends the cozy flavors of carrot cake with the rich texture of blondies. Perfect for any season, they’re easy to make and highly customizable with optional add-ins like nuts, raisins, or white chocolate chips.
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded carrots
- Optional: 1/2 cup chopped walnuts, pecans, white chocolate chips, or raisins
Instructions
- Preheat your oven to 350°F (175°C) and grease or line an 8×8 or 9×9 inch baking pan with parchment paper.
- In a mixing bowl, melt the butter and stir in the brown sugar until well combined.
- Add the eggs and vanilla extract, whisking until the mixture is smooth.
- Stir in the flour, baking powder, salt, cinnamon, and nutmeg, mixing just until combined.
- Fold in the shredded carrots and any optional add-ins you like.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the blondies cool in the pan before slicing and serving.
Notes
- Do not overbake to ensure moist, chewy texture.
- Freshly shredded carrots provide better moisture than pre-shredded ones.
- Add a cream cheese swirl or frosting for extra indulgence.
- These blondies freeze well—great for make-ahead treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
