Name: Carrot Cake Blondies
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 c. (2 sticks) unsalted butter -; 1 c. (200 g.) granulated sugar -; 1/4 c. (55 g.) packed light brown sugar -; 1 large egg -; 2 1/2 tsp. spiced rum (optional) -; 1 1/2 tsp. pure vanilla extract -; 1 1/2 c. (180 g.) all-purpose flour -; 1 tsp. ground cinnamon -; 1/2 tsp. ground nutmeg -; 1 tsp. kosher salt, divided -; 1 c. (100 g.) finely shredded carrots (from 2 large carrots), plus more for serving -; 1/2 c. (60 g.) coarsely chopped pecans, plus more for serving -; 4 oz. cream cheese, softened -; 1/2 c. heavy cream -; 2 tbsp. confectioners’ sugar -; 1 tsp. finely grated orange zest -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Blondies

1. 1 c. (2 sticks) unsalted butter -

2. 1 c. (200 g.) granulated sugar -

3. 1/4 c. (55 g.) packed light brown sugar -

4. 1 large egg -

5. 2 1/2 tsp. spiced rum (optional) -

6. 1 1/2 tsp. pure vanilla extract -

7. 1 1/2 c. (180 g.) all-purpose flour -

8. 1 tsp. ground cinnamon -

9. 1/2 tsp. ground nutmeg -

10. 1 tsp. kosher salt, divided -

11. 1 c. (100 g.) finely shredded carrots (from 2 large carrots), plus more for serving -

12. 1/2 c. (60 g.) coarsely chopped pecans, plus more for serving -

13. 4 oz. cream cheese, softened -

14. 1/2 c. heavy cream -

15. 2 tbsp. confectioners’ sugar -

16. 1 tsp. finely grated orange zest -

How to cook deliciously - Carrot Cake Blondies

1. Stage

Preheat oven to 350° and line a 8"-by-8" baking pan with parchment, leaving an overhang on 2 opposite sides.

2. Stage

In a medium pot over medium heat, cook butter, granulated sugar, and brown sugar, stirring occasionally, until butter is melted and sugars are dissolved, 5 to 7 minutes. Let cool slightly, then whisk in egg, rum (if using), and vanilla.

3. Stage

In a medium bowl, whisk flour, cinnamon, nutmeg, and 3/4 teaspoon salt. Pour butter mixture into dry ingredients and whisk until no streaks of flour remain. Fold in carrots and pecans. Pour batter into prepared pan; smooth top.

4. Stage

Bake blondies until a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

5. Stage

Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, cream, confectioners’ sugar, orange zest, and remaining 1/4 teaspoon salt on medium speed until medium peaks form.

6. Stage

Using parchment overhang, lift blondies from pan and transfer to a cutting board. Spread cream cheese mixture over top of blondies. Top with pecans and carrots. Cut into 12 pieces.