These Carrot Cake Blondies are thick, dense and loaded with your favorite carrot cake flavors! Topped with homemade cream cheese frosting, these are going to be your new go-to dessert!
This recipe was originally published in January 2020, I republished it with new photos in 2021 and now I’m reposting it with new photos and added blog content. Enjoy!
You guys – I’m pretty sure carrot cake is my love language. There is just something so incredibly cozy and comforting. Believe me, I love any and everything chocolate – fudgy brownie cookies are one of my favorites BUT for some reason anytime someone asks me what dessert I prefer – I always ask for carrot cake!
The spices in the batter, the freshness of the carrots, the incredibly rich cream cheese frosting…you just can’t go wrong. I particularly love these Carrot Cake Blondies!
Why These Blondies are the Perfect + Easy Dessert!
Carrot cake is easily my number one dessert. I love a thick slice with the layers and the frosting, the moistness from the carrots, the crunchiness from the pecans…however, I’m not really a great cake baker OR decorator. So, I asked myself..how can I make carrot cake more of a “user friendly” process?
Thus, these Carrot Cake Blondies were born! These are thick, dense, slightly cakey bars loaded with shredded carrots, crunchy pecans, toasted coconut and all the spices to perfectly match the classic carrot cake flavor that you love!
Best part? You don’t have to worry about intricately decorating these! You simply just smooth on the homemade cream cheese frosting, sprinkle some cinnamon, add some extra pecans if desired and you’re all set!
These blondies are immensely warm, cozy and spicy. They have cinnamon, nutmeg, ginger and some all spice in them! I love the homemade cream cheese frosting on top because it adds a tanginess to the warmness to help balance it all out.
Another balance act playing out in these Carrot Cake Blondies? The fact that they are the perfect blend of dense and cakey. They aren’t more of one or the other – just the perfect blend.
I love the different textures happening in these blondies. From the moistness from the shredded carrots, the crunch of the pecans, the smooth creamy frosting on top…it’s all just so wonderful.
These are perfect for a fun brunch, a mid-day snack, or a late night dessert! Good with tea, coffee, milk or just to enjoy on the go! I’m obsessed and I hope you will be too. So let’s get into how to make them already!
Ingredients You Need:
- shredded carrots – I prefer to use freshly shredded for this recipe!
- all purpose flour – a must have!
- salted butter – I love using salted in this recipe for extra flavor. You need it for both the bars and the frosting!
- cinnamon, nutmeg and ginger – spices for this recipe are a non-negotiable
- shredded unsweetened coconut – this adds such amazing texture.
- vanilla extract – this adds so much flavor!
- light brown sugar – i love the coziness this sugar adds
- chopped pecans – roughly chopped works!
- egg + egg yolk – this makes sure these are extra dense!
- cream cheese + powdered sugar – for the icing!
How to Make Carrot Cake Blondies:
Preheat the oven to 350. Grab a baking pan (8×8 is what I used!) and grease it. If desired for more protection, also add parchment paper!
In a large bowl, whisk melted salted butter with brown sugar until combined and smooth. Next, add in 1 egg, 1 egg yolk and vanilla extract. This combination is going to make the wet ingredients insanely silky smooth.
In another small bowl, add the all purpose flour, all of the cozy spices like cinnamon, nutmeg, ginger and allspice and a pinch of salt. Mix this until it’s combined. Slowly add the flour mixture into the wet ingredients until it’s all combined, mixing with a large wooden spoon. To this, add in the coconut, pecans and shredded carrots and mix gently until everything is combined.
Add the batter directly to the pan you already greased and smooth it out.
Bake for 28-30 minutes or until toothpick comes clean. 30 minutes was my sweet spot but every oven is different as y’all know.
While the blondies are baking, make the cream cheese frosting!
For this, you are going to need VERY soft cream cheese and butter. Add both of those to a medium size bowl along with powdered sugar, some vanilla extract and a pinch of salt. Using a mixer, mix until it’s light and fluffy.
Once the blondies are done baking, let them cool for at least 15 minutes or so before you spread the icing on. Spread to all four corners of the blondies and then slice them up!
To garnish the blondies, I added a sprinkle of cinnamon and extra pecans for some crunch. SO GOOD.
Storing Leftovers:
Store these leftovers in a tightly sealed container in the fridge for up to 3 days.
These are so easy – the perfect dessert for someone who loves carrot cake but doesn’t love decorating a cake! Hehe. Hope you guys enjoy these! I’m going to go eat one of my leftover blondies now! XO
Did you like this recipe? Here are a few others you might enjoy:
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Carrot Cake Blondies
These Carrot Cake Blondies are thick, dense and loaded with your favorite carrot cake flavors! Topped with homemade cream cheese frosting, these are going to be your new go-to dessert!
Ingredients
Carrot Cake Blondies
- 1 cup freshly shredded carrots
- 1/2 cup salted butter (melted)
- 1 and 1/2 cups all purpose flour
- 1/4 cup unsweetened shredded coconut
- 1/2 cup chopped pecans (and more for garnish)
- 1 and 1/4 cup light brown sugar
- 1 tsp cinnamon (and more on top)
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 large egg
- 1 egg yolk
Cream Cheese Frosting
- 4 oz VERY soft cream cheese
- 4 tbsp salted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
-
Preheat the oven to 350. Grab an 8x8 baking pan and grease it. If desired for more protection, also add parchment paper.
-
In a large bowl, whisk melted salted butter with brown sugar until combined and smooth. Next, add in 1 egg, 1 egg yolk and vanilla extract. Whisk until combined.
-
In another small bowl, add the all purpose flour, all of the cozy spices like cinnamon, nutmeg, ginger and allspice and a pinch of salt. Mix this until it’s combined. Slowly add the flour mixture into the wet ingredients until it’s all combined, mixing with a large wooden spoon. To this, add in the coconut, pecans and shredded carrots and mix gently until everything is combined.
-
Add the batter directly to the pan and smooth it out - make sure it's spread evenly in the pan.
-
Bake for 28-30 minutes or until toothpick comes clean. Let cool for 15-20 minutes.
Cream Cheese Frosting
-
Add both the softened cream cheese and butter to a medium size bowl along with powdered sugar, some vanilla extract and a pinch of salt. Using a mixer, mix until it’s light and fluffy.
-
Once the blondies are completely cooled, spread the cream cheese frosting generously over them. Slice and sprinkle some additional cinnamon and top with pecans if desired. Enjoy!
Oh Haylie, I’m drooling over these!! Carrot cake blondies!? You mad genius you! Carrot cake is always my favorite. Cream cheese frosting is the best thing ever. I wish I had a dozen of these right now!
Oh stahpppp! You’re too sweet!! I love carrot cake so much too..seriously my favorite of all time!
I. Can. Not! Do I say that every time I visit? I just want to pluck that little beauty straight off the screen! These are happening!
Lol! Annie, you are so sweet! Thanks my friend!
Carrot cake is my number one dessert too! I request it as my birthday cake every year. Loving this blondie version. Wishing I had a few with my afternoon cup of tea right now!
Yay! Carrot cake is truly the best!!