Carrot Cake Blondies


9 bars


Carrot Cake Blondies

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups Florida Crystals® Organic Brown Raw Cane Sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs, beaten
  • 1 cup (4 medium) grated carrots
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 3/4 cup chopped pecans, divided

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3 3/4 cups Florida Crystals® Organic Powdered Raw Cane Sugar

Florida Crystals® Organic Brown Raw Cane Sugar


Carrot Cake Blondies

Preheat oven to 350°F. Line a 9 x 9-inch square pan with parchment paper, overlapping the sides of the pan slightly. Spray with cooking spray, set aside.

In a large bowl, combine butter, brown sugar, vanilla, eggs and carrots; stir.

In a separate bowl, sift together flour, cinnamon, ginger and salt. Add to wet ingredients. Stir to combine.

Add 1/2 cup pecans. Spoon batter into prepared pan. Bake 30 minutes.

Cool 5 minutes in the pan, then lift out by the parchment paper. Continue to cool on a wire rack.

Cream Cheese Frosting

In a large mixing bowl, beat cream cheese and butter until smooth. Add vanilla extract.

With mixer on low, slowly add sugar. Beat until frosting is well combined and fluffy.

Spoon frosting on top of the cooled cake and spread into an even layer. Sprinkle with remaining 1/4 cup chopped pecans. Cut into 9 (3×3-inch) squares.

Store bars in the refrigerator for up to 5 days.


Use as many organic ingredients as are available.

What do you think?

0 points
Upvote Downvote

Total votes: 0

Upvotes: 0

Upvotes percentage: 0.000000%

Downvotes: 0

Downvotes percentage: 0.000000%


Leave a Reply

Your email address will not be published. Required fields are marked *

* Checkbox GDPR is required


I agree




Chocolate Crinkle Cookies

Chocolate and Coconut Mini Brownies