Get ready to have your taste buds do a happy dance with these Carrot Cake Blondie Bars! This recipe takes the classic dessert flavors of a moist and spiced carrot cake and combines them with the chewy, buttery goodness of a blondie. It’s a match made in dessert heaven!
Perfect for a springtime treat or anytime you’re craving something sweet, these bars are sure to be a crowd-pleaser. So grab your apron, preheat your oven, and let’s get baking!
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Carrot Cake Blondie Bars Ingredients :
- 1 ½ C unsalted sweet cream butter, melted
- 2 ½ C light brown sugar, packed
- 2 large eggs
- 4 tsp pure vanilla extract
- 1 ½ C finely grated carrots
- 2 ½ C flour
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1 C finely chopped pecans
Cream Cheese Frosting Ingredients:
- 1 – 8 oz cream cheese, softened
- ½ C unsalted sweet cream butter softened
- 2 ½ C Powdered sugar
- 2 tsp pure vanilla extract
- 1 C finely chopped pecans
Carrot Cake Blondie Bar Directions:
Preheat the oven to 350 degrees and spray a 9×13 pan with Pam baking spray and line the bottom with parchment paper to ensure no sticking happens while baking.
Using a medium bowl, whisk together the flour, ginger, cinnamon, and salt until combined
Using a medium pot, melt the butter
Once the butter is melted, whisk in the light brown sugar and regular sugar until combined, melted and smooth
Allow cooling for 15 minutes
Gradually mix in the eggs, vanilla, and grated carrots into the melted butter mixture.
Gradually whisk in the dry ingredients into the wet and mix until a thick batter starts to form.
Gently fold in 1 C chopped pecans
Scoop the batter into the tray and spread it evenly
Bake in the oven for 20-25 minutes or until a toothpick comes out clean. Allow the bars to cool before frosting.
Scroll down to the recipe card for the rest of the instructions.
Can I substitute brown sugar with white sugar?
You can, but the texture and flavor may be slightly different. Brown sugar adds moisture and a caramel-like flavor to the bars.
How can I store the Carrot Cake Blondie Bars?
Store the bars in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
Can I add raisins to the recipe?
Yes, you can add raisins for extra texture and flavor. Mix them into the batter before baking.
Can I make these bars ahead of time?
Yes, you can make these bars ahead of time and store them in the fridge or freezer until ready to serve. Allow them to come to room temperature before serving.
Can I omit the cream cheese frosting?
Yes, you can omit the frosting if you prefer. (but who would want to?) The bars are delicious on their own or with a dusting of powdered sugar.
Print the Recipe:
Carrot Cake Blondie Bars Recipe
This recipe takes the classic dessert flavors of a moist and spiced carrot cake and combines them with the chewy, buttery goodness of a blondie. It's a match made in dessert heaven!
Ingredients
- 1 ½ C unsalted sweet cream butter, melted
- 2 ½ C light brown sugar, packed
- 2 large eggs
- 4 tsp pure vanilla extract
- 1 ½ C finely grated carrots
- 2 ½ C flour
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1 C finely chopped pecans
- Cream Cheese Frosting :
- 1 - 8 oz cream cheese, softened
- ½ C unsalted sweet cream butter softened
- 2 ½ C Powdered sugar
- 2 tsp pure vanilla extract
- 1 C finely chopped pecans
Instructions
- Preheat the oven to 350 degrees and spray a 9x13 with pam baking spray and line the bottom with parchment paper to ensure no sticking happens while baking.
- Using a medium bowl, whisk together the flour, ginger, cinnamon, and salt until combined
- Using a medium pot, melt the butter
- Once the butter is melted, whisk in the light brown sugar and regular sugar until combined, melted and smooth
- Allow cooling for 15 minutes
- Gradually mix in the eggs, vanilla and grated carrots into the melted butter mixture Gradually whisk in the dry ingredients into the wet and mix until a thick batter starts to form
- Gently fold in 1 C chopped pecans
- Scoop the batter into the tray and spread it evenly
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean Allow to cool
- Using a standing mixer with a paddle attachment, cream together the cream cheese and butter until light and creamy
- Gradually beat in the powdered sugar and vanilla until combined, thick and smooth Spoon the frosting onto the cooled bars and spread evenly
- Sprinkle the remaining finely chopped pecans over the frosting
- Allow the frosting to set before cutting into bars and enjoying!
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