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!
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.
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 off, spread the cream cheese frosting generously over them. Slice and sprinkle some additional cinnamon and top with pecans if desired. Enjoy!