Carrot Cake Blondies

Carrot Cake Blondies

Carrot cake darlings – these are for you! All the enormity of a carrot cake in a simple to-heat up group of blondies. With cream cheddar icing, obviously. These Carrot Cake Blondies are certainly a manager!

I just can't consider carrot cake without thinking about my mother. Not on the grounds that she adores it (yet she likes it fine and dandy)… but since for the initial 7 years of my life we thought she cherished it.

We thought it was her top choice. Right up 'til today my sibling and I have no clue why this is… however sufficiently certain, come each July, there we were – getting her the greatest cake of carrot we could get our filthy little hands on. Oooops!

She was a decent game however. I was around 7 or 8 when she at last broke (the news) and let us realize it wouldn't damage to blend it up a strawberry shortcake or passing by chocolate from time to time. Waaaaaaaay to be inconspicuous mother. We got the point!

Carrot Cake Blondies

Also try our recipe : Almond Joy Magic Cookie Bars

Ingredients :

  • 8 ounces unsalted butter, melted
  • 1 and 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 cup carrots, finely grated
  • 1 and 1/2 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • For the Cream Cheese Frosting:
  • 4 ounces unsalted butter, VERY soft
  • 8 ounces cream cheese, VERY soft
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • 1/2 cup chopped pecans

Instructions :

  1. Preheat oven to 350 degrees (F). Line a 9x9" inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.
  2. In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans.
  3. Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely (!!!) in pan before removing and frosting. You don't want to rush the cooling!
  4. Make your Frosting:
  5. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth. Gradually add in the confectioners sugar, a 1/2 cup at a time, and whisk until smooth.
  6. Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Sprinkle with pecans. Cut into small squares and serve!
  7. P.S. You can add toasted coconut or chopped nuts to the top. If I had crystalized ginger I would have added that!

Read more our recipe : GRAHAM CRACKER TOFFEE BARS

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