Description
These Carrot Cake Blondies are a delightful twist on traditional carrot cake, combining the moist texture of shredded carrots with the rich sweetness of brown sugar and warm spices. Perfectly baked into dense, chewy blondies, this recipe offers a deliciously easy dessert that’s ideal for snacking, sharing, or gifting.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup shredded carrots (about 2 medium carrots)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick spray or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter with the brown sugar until the mixture is smooth and uniform. Then, add in the egg and vanilla extract, mixing well to incorporate.
- Add Carrots: Fold the shredded carrots into the wet mixture, ensuring they are evenly distributed throughout the batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet carrot mixture. Stir gently just until combined. Avoid overmixing to maintain a soft, tender blondie texture.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into 12 squares. This resting time helps the blondies set for clean cuts and the best texture.
Notes
- Use fresh carrots and grate them finely for the best texture and moisture distribution.
- Ensure not to overmix the batter once the dry ingredients are added to keep the blondies tender.
- Check doneness early at 25 minutes to avoid overbaking, which can dry out the blondies.
- For added flavor, consider folding in chopped nuts or raisins if desired.
- Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
