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Carrot Cake Blondies and the Easy Way Out

Carrot Cake Blondies
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Adapted original recipe from www.bakerbynature.com These rich, decadent carrot cake blondies have all of the magic of carrot cake without all of the hard work. Rich, cream cheese frosting tops the magic and makes this one amazing dessert.

Ingredients

Scale
  •  1 Cup Melted Butter (8 ounces)
  • 1 1/2 Cup Dark Brown Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg and 1 Large Egg Yolk
  • 1 Packed Cup of finely grated carrot
  • 1 1/2 Cups of Flour plus 2 Tablespoons
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 3/4 Cup Chopped Pecans

Cream Cheese Frosting:

  • 8 Ounces (One block) of Cream Cheese, softened
  • 2 Teaspoons Vanilla Extract
  • 2 Cups Confectioner’s Sugar

 

Instructions

  1. Preheat oven to 350*
  2. Line a 9×9″ baking pan with parchment paper (my pan was 8×8″).
  3. In a mixer with a paddle attachment, combine melted butter, brown sugar, and vanilla until combined and smooth.
  4. Add in eggs and grated carrot. Combine.
  5. Add spices and dry ingredients.
  6. Fold in chopped pecans.
  7. Pour batter into parchment lined pan, and smooth.
  8. Bake for 32-35 minutes, or until the center is set (and tester comes out clean).
  9. Cool completely in pan before removing in frosting.
  10. To make frosting, combine cream cheese, vanilla, and powdered sugar until combined.
  11. Cut into squares and serve.

Find it online: https://mythankfultable.com/2018/03/19/carrot-cake-blondies-and-the-easy-way-out/