Tender, Chewy Carrot Cake —But In A Blondie!
I’m not sure I could ever tire of carrot cake, which is good since I seem to make it often. These chewy carrot cake blondies are packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and nutty browned butter. They’re moist and tender with crisp edges and taste just like your favorite homemade carrot cake (or carrot cake cupcakes), but in fudgy bar form.
If you love nuts in carrot cake, you can stir in some walnuts. If not, leave them out. The sweet (but not too sweet!) cream cheese glaze takes these bars over the top!
What Sets This Recipe Apart:
If I could give just one piece of advice? Don’t skip the browned butter! It adds an irresistible, nutty depth of flavor that pairs so well with the carrots and spices.
For more delicious homemade bars, try my dark chocolate browned butter blondies, rich, fudgy brownies with a crinkly top, or these maple walnut blondie bars next!
Familiar Ingredients
This recipe has classic carrot cake vibes: it’s essentially a browned butter blondie base infused with warm spices (cinnamon and nutmeg), freshly shredded or finely chopped carrots, walnuts, and a delicious cream cheese glaze.
Prefer cream cheese frosting? You can certainly go that route! The glaze that I’m using here is slightly less sweet and less cloud-like, which was intentional. It’s more similar to what you’d find drizzled over a scone than a cake (which is fine, because blondies aren’t cake! 😉).
Ingredient Notes
- Store-bought shredded carrots: this is important! If you’re using store-bought, I recommend chopping them finely, or you’ll have long strands of carrots, which aren’t easy to bite into. If you’re grating the carrots fresh, you may not need to chop them.
- Walnuts can be replaced with pecans or almonds. Or omit them altogether.
- To make gluten-free, use a 1:1 gluten-free flour blend.
- While not included here, feel free to add raisins or shredded coconut (add ¼ cup when you stir in the carrots!). Simply cut back on the nuts so there aren’t too many mix-ins.
Directions
Making blondies at home is a pretty simple process. It’s all outlined below in the recipe card, but the key here is to *make browned butter* before you do the standard whisking of wet ingredients, sifting of dry ingredients, and then folding together (along with any mix-ins). I really strongly recommend browning the butter for a super nutty taste!
To test for doneness: Look for a light golden top and a firm edge. A toothpick inserted into the center should come out with a few moist crumbs.
Ari’s Best Tips!
- Use room temperature eggs to ensure a smooth batter.
- Shredded carrots: While pre-shredded carrots can be convenient, they tend to be drier and less flavorful than freshly grated ones. For the best results, grate your own! And it’s worth mentioning twice, but store-bought shredded carrots will need to be chopped–don’t skip this step!
- Don’t overmix the batter after adding the dry ingredients—this keeps the blondies tender.
- For extra crunch, toast the walnuts in a dry skillet for a few minutes before folding them in.
Serving Suggestions
These blondies are delicious on their own, but you can take them to the next level by:
- Pairing them with a scoop of vanilla ice cream (or cinnamon ice cream? yum!).
- Serving them warm with a dollop of creamy homemade whipped cream.
- Adding a sprinkle of toasted coconut or extra nuts on top.
These Carrot Cake Blondies are the ultimate treat for any occasion—rich, spiced, and decadently glazed. Whether you’re making them for a weekend indulgence or a holiday dessert table (Easter brunch or dinner, perhaps?!), they’re guaranteed to be a hit.
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Carrot Cake Blondies with Cream Cheese Glaze
Equipment
Ingredients
For the carrot cake blondies
- 14 Tbsp (180g) unsalted butter
- 1¼ cup + 2 Tbsp (300g) light brown sugar
- 2 cups (240g) all-purpose flour
- 1¼ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp ground nutmeg
- 2 large (100g) eggs, room temperature
- 1 Tbsp pure vanilla extract or vanilla bean paste
- 1 cup (90g) shredded and finely chopped carrots, from about 1 large or 2 medium carrots, *see note below
- ½ cup (60g) walnuts or pecans, finely chopped, plus a few tablespoons more for decorating, if wanted
For the cream cheese glaze
- 4 oz (113g) cream cheese, room temperature
- 4 Tbsp (57g) unsalted butter, room temperature
- ⅔ cup (90g) confectioner’s sugar
- 1 Tbsp (15g) milk, any kind
- 1 tsp pure vanilla extract
- Pinch of kosher salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (177°C). Line an 8×8 baking dish with parchment paper leaving enough overhang to easily remove later.
- Make browned butter. Place 14 Tbsp (180g) unsalted butter in a medium saucepan over medium heat. Allow the butter to melt, then continue cooking for an additional 5-10 minutes, stirring constantly. You should see the butter begin to foam vigorously – keep stirring. Once the butter begins to turn golden brown and smells nutty, it’s done. Transfer the browned butter to a large mixing bowl before the milk solids burn (and be sure to use a spatula to scrape out all the browned bits!).
- Add sugar. Add 1¼ cup +1 Tbsp (300g) brown sugar, then whisk until well combined. Set aside to cool for 5 minutes.
- Combine dry ingredients. In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1¼ kosher salt, 1 tsp ground cinnamon, ½ tsp baking powder, and ¼ tsp ground nutmeg.
- Add remaining wet ingredients. Add 2 large eggs (100g), whisking after each addition for about 10 strokes, then add 1 Tbsp vanilla extract and stir to combine.
- Fold in dry ingredients. Pour the dry ingredients into the wet ingredients all at once, then gently fold until only a few pockets of flour remain. Add 1 cup (90g) shredded carrots and ½ cup (60g) chopped walnuts, then fold until just fully combined.
- Bake the blondies. Pour the blondie batter into the prepared pan, then use an offset spatula to smooth the top into a flat even layer. Bake for 26-28 minutes, or until the top is light golden brown. Cool in the pan on a wire rack.
- Make the cream cheese glaze. Place 4oz (113g) room temperature cream cheese and 4 Tbsp (47g) of room temperature butter in the bowl of a stand mixer. Beat on medium speed until light, creamy, and smooth. With the machine off, add ⅔ cup (90g) of powdered sugar. Begin mixing on low speed, then gradually increase (otherwise sugar will fly everywhere). Once smooth, add 1 Tbsp milk, 1 tsp vanilla extract, and a pinch of kosher salt. Continue mixing just until the glaze is a smooth consistency. If you want it slightly thinner, you can add another tablespoon of milk.
- Add the glaze. Drizzle all over the top of the cooled blondies, covering the entire surface. If you want to sprinkle extra chopped nuts on top, now is the time to do so. Allow to harden for 10 minutes.
- Slice, then enjoy! Once the glaze is set, transfer the blondies from the pan and cut into 9 larger or 16 smaller bars.
Notes
- Nutrition facts assume 16 smaller blondies.
- If using pre-shredded carrots from the store, I recommend chopping them finely, or you’ll have long strands of carrots in the blondies. If grating carrots fresh by hand, you may not need to chop.
- Be careful not to overbake! The blondies should be slightly undercooked in the center. They’ll continue to firm up as they cool.
- If you want, feel free to add ¼ cup of raisins or shredded coconut. Simply cut back on the nuts so they’re not overflowing with mix-ins.
- To make-ahead: The blondies can be baked a day ahead and stored at room temperature before glazing. The glaze can also be made in advance and refrigerated.
- Store: Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing instructions: The blondies (without glaze) freeze well for up to 3 months. Wrap individual bars in plastic wrap and store them in a freezer bag. Thaw at room temperature, then add the glaze before serving.
Nutrition
Photography by Jo Harding.
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