I don’t know about you, but when I think of comfort food, carrot cake always comes to mind! It’s one of those desserts that feels so indulgent, yet has this delightful hint of healthiness, thanks to those sneaky little carrots. I grew up in a household where my mom’s carrot cake could make even the grumpiest guest smile. Fast forward to today, and I’ve taken that cozy nostalgia and transformed it into these irresistibly moist and chewy Carrot Cake Blondies.
What do I love about these blondies? Well, they offer all the flavors of classic carrot cake but in a delightful, portable treat. Plus, they’re a cinch to whip up, and who doesn’t love a dessert that can be shared among friends or rationed out for those late-night snack cravings? Trust me, your taste buds will be doing a little happy dance after just one square. So, let’s dive into this recipe!
What’s in Carrot Cake Blondies?
– Brown Sugar: This brings moisture and a rich sweetness to the blondies, giving them that caramel-like flavor that’s hard to resist.
– Granulated Sugar: Balances out the richness of the brown sugar with that classic sweetness.
– Unsalted Butter: The melted butter helps create a rich and gooey texture for the blondies. Always use unsalted butter so you can control the saltiness of your final treat.
– Eggs: These act as the binding agent, holding everything together while adding a bit of richness.
– Vanilla Extract: You can never go wrong with a splash of vanilla! It adds a warm, inviting flavor.
– All-purpose Flour: The base of the blondies, giving them structure while keeping them delightfully chewy.
– Baking Powder & Baking Soda: These leavening agents are crucial for that perfect rise and lightness.
– Ground Cinnamon & Nutmeg: The spices elevate the flavor profile and give that warm, cozy vibe that carrot cake lovers adore.
– Salt: Just a touch to enhance all the other flavors.
– Grated Carrots: The star of the show! They add moisture and a lovely texture, not to mention some nutrients (yay!).
– Chopped Walnuts or Pecans: Crunchy nuts add a lovely contrast to the softness of the blondies. Feel free to go nut-free if that’s your jam!
– Crushed Pineapple (optional): This adds a bit of sweetness and moisture—I like to use it especially when I want to amp up the fruity flavor.
Is Carrot Cake Blondies Good for You?
Alright, let’s talk about the health benefits (and considerations). Sure, these blondies are still a dessert, but you’ll find a few redeeming qualities in here.
Carrots: Packed with fiber and vitamins, especially vitamin A, these little orange sticks bring a nutritious boost. Who knew dessert could be good for your eyes?
Nuts: Whether you choose walnuts or pecans, they provide healthy fats and protein. Just remember, moderation is key if you’re controlling calorie intake.
On the flip side, these blondies do pack a bit of sugar and calories, mostly from sugars and butter, so maybe save them for special occasions or treat yourself in moderation!
Ingredients
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 cup grated carrots (about 2 medium carrots)
– 1/2 cup chopped walnuts or pecans (plus additional for topping)
– 1/2 cup crushed pineapple, drained (optional)
How to Make Carrot Cake Blondies?
1. Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper (trust me, you’ll want this step!).
2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. It should be nice and creamy!
3. Add the eggs and vanilla extract, mixing until everything is smooth and delightful.
4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Now, gradually fold these dry ingredients into the wet mixture until just combined (don’t overmix!).
5. Gently fold in those vibrant grated carrots, your chopped nuts, and pineapple (if you’re using it), making sure it’s all evenly distributed.
6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean—so satisfying!
7. Let the blondies cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. The aroma will fill your kitchen, and you might just find yourself tempted to sneak a taste!
8. While the blondies are cooling, prepare the cream cheese frosting. In a medium bowl, mix together the softened cream cheese and butter using an electric mixer until smooth and creamy.
9. Gradually add in the powdered sugar and vanilla extract, beating until everything is combined. If it’s too thick, just add milk a tablespoon at a time until you reach that perfect frosting consistency.
10. Once the blondies have completely cooled, spread that luscious cream cheese frosting over the top. Don’t skip this step—it’s like the cherry on top of the sundae!
11. Garnish with additional chopped nuts, cut them into squares, and prepare for the compliments to come rolling in. Enjoy your delicious carrot cake blondies!
Sweet Tidbits for Your Carrot Cake Adventure
– For an extra flavor kick, try adding a handful of raisins or coconut flakes to the batter!
– You can make these blondies ahead of time; they store well in an airtight container for about a week. They might even taste better the next day as the flavors continue to meld together!
– If you’re not a fan of frosting, these blondies are just as delightful on their own—though, I highly recommend giving that cream cheese frosting a chance.
So there you have it, friends! These Carrot Cake Blondies are bound to be a crowd-pleaser at any gathering, or just a sweet treat for a cozy night in. I hope you dive into this recipe and create your own batch of delicious memories. Happy baking, and don’t forget to share your creations with me!
