Chewy Carrot Cake Blondies – If you’re a fan of unique dessert hybrids. Then you will love these Chewy Carrot Cake Blondies. These blondies combine the moist. Spiced flavors of a classic carrot cake. With the chewy texture of a blondie. Creating a mouth-watering treat. Perfect for any occasion. Key ingredients include carrots, cinnamon, pecans, and a delightful cream cheese frosting. Making this dessert irresistible.
I first tried making these Chewy Carrot Cake Blondies. During a cozy fall evening. Wanting to surprise my family. With something sweet. Yet unconventional. I decided to experiment. By combining two of our favorite desserts. Carrot cake. And blondies. The result was a resounding success! My husband couldn’t stop praising. The perfect texture. And my child. Loved the sweet, creamy frosting. It’s since become a requested treat. At family gatherings. Bringing smiles. Every time it’s served.
What makes this Chewy Carrot Cake Blondies truly delightful?
What sets these Chewy Carrot Cake Blondies apart? Firstly. Their unique texture is perfect. For those who love their desserts chewy. Yet slightly cakey. Secondly. The addition of fresh carrots. Not only enhances the flavor. But also adds a nutritional boost. Lastly, the cream cheese frosting. Perfectly complements the spiced blondie base. Making these bars. Decadently delightful.
What You Need To Make This Chewy Carrot Cake Blondies Recipe?
Unsalted Butter: I choose unsalted butter. To control the salt level. And ensure the flavors. Are balanced just right.
Brown Sugar: Adds a rich, caramel-like sweetness. That pairs wonderfully. With the spices.
Vanilla Extract: A touch of vanilla. Enhances all the flavors. Giving a subtle. But essential boost.
Eggs: Using a whole egg plus an extra yolk. Makes the blondies richer and chewier.
Carrots: These add natural sweetness and moisture. Contributing to the blondies’ dense texture.
All-purpose Flour: It’s crucial for the structure of the blondies. Supporting their chewy texture.
Ginger and Cinnamon: These spices offer a warm, spicy kick. Essential for the classic carrot cake flavor.
Salt: A pinch. Helps enhance all the other flavors in the blondies.
Pecans: They provide a nice crunch and nutty flavor. Contrasting with the soft, chewy base.
Cream Cheese & Butter (for Frosting): Should be very soft for smooth, creamy frosting. That complements the spicy blondie base.
Confectioners’ Sugar: It sweetens the frosting perfectly. Making it smooth and spreadable.
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Steps To Make Chewy Carrot Cake Blondies:
Step 1: Prep: Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment, then spray with non-stick spray.
Step 2: Mix: In a large bowl, whisk together melted butter, brown sugar, and vanilla until smooth. Mix in the egg and yolk, then fold in grated carrots.
Step 3: Combine: Gently mix in flour, ginger, cinnamon, and salt. Stir in chopped pecans and pour the batter into the prepared pan, smoothing the top.
Step 4: Bake: Place in the oven and bake for about 32-35 minutes until the edges are golden and the center is set. Allow cooling completely in the pan before frosting.
Step 5: Frosting: In a mixer, beat together cream cheese and butter until smooth. Add vanilla, then gradually mix in sugar until creamy. Frost the cooled blondies and top with chopped pecans.
Tip:
Before adding pecans to the batter. Toast them lightly. In a dry skillet over medium heat. Until they become fragrant. And slightly darker. This not only intensifies their nutty flavor. But also adds an extra crunch. That beautifully contrasts. The chewy texture of the blondies. Toasting the nuts. Brings out their oils. Enhancing the overall flavor profile of your dessert. Plus, a sprinkle of toasted pecans on top of the frosting. Will add a professional touch. To the presentation!
Frequently Asked Questions:
Can I make these gluten-free?
Yes! Substitute the all-purpose flour. With your favorite gluten-free flour blend. To make these blondies gluten-free.
How long do these blondies keep?
Store them in an airtight container. At room temperature. For up to 3 days. Or refrigerate for up to a week.
Can I freeze the blondies?
Absolutely. Freeze them without the frosting. For up to 3 months. Thaw. And then frost before serving. For the best texture.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chewy Carrot Cake Blondies
Ingredients
- 8 oz unsalted butter melted
- 1.5 c brown sugar
- 2 tsp vanilla extract
- 1 large egg + 1 egg yolk at room temperature
- 1 c carrots finely grated
- 1.5 c + 2 tbsp all-purpose flour
- 0.5 tsp ground ginger
- 0.5 tsp cinnamon
- 0.5 tsp salt
- 0.5 c chopped pecans
For the Cream Cheese Frosting:
- 4 oz unsalted butter very soft
- 8 oz cream cheese very soft
- 1 tsp vanilla
- 2 c confectioners' sugar
- 0.5 c chopped pecans
Instructions
- Preheat Oven: Set your oven to 350°F (177°C). Line a 9x9 inch baking pan. With parchment paper. And spray it. With non-stick baking spray.
- Mix Wet Ingredients: In a large bowl. Whisk together the melted butter. Brown sugar. And vanilla. Until smooth. Add the egg. And egg yolk. Mix well.
- Add Carrots: Fold in the finely grated carrots.
- Combine Dry Ingredients: In the same bowl. Add the flour, ginger, cinnamon, and salt. Stir until just combined. Then fold in the chopped pecans.
- Bake: Pour the batter into the prepared pan. Smoothing out the top. Bake for 32 to 35 minutes. Or until the edges are brown. And the center is set. Allow the blondies to cool completely in the pan.
- Make Frosting: In a mixer. Beat the cream cheese. And butter. Until smooth. Add vanilla. Then gradually mix in the confectioners' sugar. Until smooth.
- Frost and Serve: Spread the frosting over the cooled blondies. Sprinkle with chopped pecans. Cut into squares. And serve.
- Appreciate your delectable Chewy Carrot Cake Blondies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
