Carrot Cake Blondies

I had the craziest craving for carrot cake (probably from all of these blogs posting Easter recipes) so I decided to throw together one for myself. Not a cake-cake because I didn’t want to fuss with layers and have that much. Just a denser blondie type batter with all the flavouring and carrots required.

Feel free to add raisins or swap the pecans for walnuts.

What you need:

  • 1 cup unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 1 egg + 1 egg yolk
  • 1 cup finely grated carrot
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped toasted pecans


  • 1/2 cup unsalted butter
  • 8 oz cream cheese
  • 2 cups sifted powdered icing sugar
  • pinch salt
  • 1-2 tbsp milk

Preheat oven to 350F.

  1. In a large bowl mix melted butter, sugar, and eggs until smooth. Add carrot. In a separate bowl combine flour, baking powder, spices and salt. Gradually add dry ingredients to wet and mix until just combined. Stir in toasted pecans.
  2. Line a 9×9 brownie pan with parchment paper, and pour in batter.
  3. Bake for 35-40 minutes or until lightly golden on edges and baked through.
  4. Let cool completely.
  5. In a large bowl combine butter, cream cheese, icing sugar and salt. Mix and gradually add milk to desired consistency.
  6. Spread cream cheese icing over cake with an offset spatula. Place this cake in the fridge for a few minutes to set up the icing before slicing.

If you wish, set aside some extra icing to use for decorating. I dyed some orange and red and we piped a few carrots on top.


Enjoy and happy Easter!