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Moist Carrot Cake Blondies

Sally Thompson
These Moist Carrot Cake Blondies are soft, chewy, and packed with warm cinnamon spice, freshly grated carrots, and rich brown sugar flavor. Topped with silky cream cheese frosting and crunchy toasted pecans, they combine everything you love about classic carrot cake with the ease of dessert bars. Perfect for a quick dessert, easy holiday treat, homemade snack, brunch table, bake sale, or comforting family dessert, these blondies stay moist for days and taste even better after chilling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 blondies
Calories 320 kcal

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 ½ cups light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 cups freshly grated carrots
  • ½ cup chopped pecans
  • ½ cup white chocolate chips optional
  • 8 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk
  • ¾ cup chopped toasted pecans
  • Light dusting cinnamon optional

Instructions
 

  • 1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease it.
  • 2. Whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
  • 3. Add eggs one at a time and stir in vanilla extract.
  • 4. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • 5. Fold dry ingredients into wet ingredients until just combined.
  • 6. Fold in grated carrots, chopped pecans, and white chocolate chips if using.
  • 7. Spread batter evenly into prepared baking pan.
  • 8. Bake for 28–35 minutes until lightly golden with moist crumbs in the center.
  • 9. Cool blondies completely before frosting.
  • 10. Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
  • 11. Spread frosting evenly over blondies.
  • 12. Top with toasted pecans and optional cinnamon.
  • 13. Chill for 20–30 minutes before slicing.
  • 14. Serve chilled or at room temperature.

Notes

Use freshly grated carrots for the best moisture and texture.
Avoid overmixing the batter to keep the blondies soft and chewy.
Chilling before slicing creates cleaner bakery-style bars.

Nutrition

Serving: 1blondieCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 55mgSodium: 180mgFiber: 1gSugar: 27g
Keyword carrot cake bars, carrot dessert recipe, chewy blondies, cream cheese frosting dessert, easy baking recipe, easy dessert bars, holiday dessert, homemade blondies, moist carrot cake blondies
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