Carrot cake lovers - this is for you! All the greatness of carrot cakes in batches of easy-to-bake-up blondies. Cream of frosting cheese, of course. This carrot cake blondies is definitely a keeper!
Ingredients :
- 1 and 1/2 cups plus 2 tablespoons all purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 8 ounces unsalted butter, melted
- 1 and 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 egg yolk, at room temperature
- 1 cup carrots, finely grated
For the Cream Cheese Frosting:
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 1/2 cup chopped pecans
- 4 ounces unsalted butter, VERY soft
- 8 ounces cream cheese, VERY soft
Instructions :
- Preheat the oven to 350 degrees (F). Line 9x9 "inches baking sheet with parchment paper and lightly spray with non-stick spray baking; set aside.
- In a large bowl combine melted butter, sugar and vanilla; Smooth shake. Beat eggs and egg yolks, then fold in carrots. Add flour, ginger, cinnamon, and salt and shake until combined. You turn the chopped pecans.
- Pour the mixture into the prepared pan, smooth it over. Place the pan in the oven and bake for 32-35 minutes. The edges will be brown and the center must be set. Cool completely (!) In a pan before removing and frosting. You don't want to rush down!
- Make your Frosting:
- Inside the bowl of the stand mixer is equipped with paddle attachments, combining cream cheese and butter and beating at medium to smooth speeds, about 3 minutes. Add vanilla and smooth beat. Gradually add sugar confectioners, 1/2 cup at a time, and shake until smooth.
- Frost cooled the bar just scooping frosting into blondies and smoothing evenly above. Sprinkle with pecans. Cut small boxes and serve!
- PS You can add roasted coconut or chopped nuts to the top. If I have crystallized ginger I will add that!