03/31/2026
Carrot Cake Blondies
Ingredients
1 cup (2 sticks) unsalted butter
1 cup (200 g.) granulated sugar
1/4 cup (53 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 cups (180 g.) all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. kosher salt, divided
1 cup (100 g.) finely shredded carrots (from about 2 large carrots), plus more for serving
1/2 cup (60 g.) coarsely chopped toasted pecans, plus more for serving
4 oz. cream cheese, softened
1/2 cup heavy cream
2 Tbsp. confectionersâ sugar
1 tsp. finely grated orange zest
Directions
Step 1
Arrange a rack in center of oven; preheat to 350°. Line an 8" x 8" baking pan with parchment, leaving an overhang on 2 opposite sides.
Step 2
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.
Step 3
In a medium bowl, whisk flour, cinnamon, nutmeg, and 3/4 tsp. 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.
Step 4
Bake blondies until a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool.
Step 5
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream cheese, cream, confectionersâ sugar, orange zest, and remaining 1/4 tsp. salt on medium speed until medium peaks form.
Step 6
Using parchment overhang, lift out blondies and transfer to a cutting board. Spread cream cheese mixture over top. Top with more pecans and carrots. Cut into 12 pieces.
Recipe from Delish
