Carrot Cake Blondies with Cream Cheese Frosting

These carrot cake blondies take everything you love about carrot cake — warm spices, sweet shredded carrots, rich cream cheese frosting — and turn it into a thick, chewy bar you’ll want to make again and again. Perfect for dessert, potlucks, lunchboxes, and whenever you need a treat that’s just a little bit different.

If you love dessert bars with texture and flavor, check out our Mini Desserts That Freeze or our fan-favorite Lavender Berry White Chocolate Truffles next.

This post may contain affiliate links which helps me keep this blog alive, questions? View the privacy policy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 27 minutes mins

1 hour hr

Total Time 1 hour hr 50 minutes mins

Ingredients Method

Ingredients

  

For the Carrot Cake Blondies

• ¾ cup (1½ sticks) unsalted butter
• 1¼ cups packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• ¾ cup finely grated carrots (about 2 medium carrots)
• 1¼ cups all-purpose flour
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup chopped toasted pecans or walnuts (optional)
• ½ cup sweetened shredded coconut

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2–2½ cups powdered sugar
• 1 tsp pure vanilla extract
• zest of ½ orange or lemon for brightness
• extra chopped nuts or a dusting of cinnamon for garnish

Method

 

1. Heat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease parchment.
2. Melt the butter in a medium saucepan over medium heat, swirling occasionally until it turns lightly golden and smells nutty — about 3–4 minutes. Remove from heat.
3. Stir the brown sugar into the warm butter until combined. Let cool 8–10 minutes before whisking in eggs and vanilla until smooth.
4. Add the finely grated carrots to the batter and mix gently.
5. In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger. Fold dry ingredients into the wet mixture just until no streaks remain — don’t overmix.
6. Stir in nuts, coconut
7. Spread batter into prepared pan and smooth the top. Bake 23–27 minutes, or until edges are set and a toothpick comes out with a few moist crumbs. Cool completely in pan on a wire rack.
8. Beat softened cream cheese and butter together until smooth, about 2 minutes. Add powdered sugar gradually, then vanilla (and citrus zest if using); whip until light and fluffy.
9. Once blondies are fully cooled, spread the frosting evenly over the top. Sprinkle with extra nuts or a touch of cinnamon if desired. Chill at least 1 hour before cutting into squares for clean edges.
10. Serve chilled or at room temp. Store leftovers in an airtight container in the fridge for up to 5 days.

Top Tips for Success

Grate the carrots finely so they bake evenly and don’t create large wet pockets. For best texture, use a microplane or the small side of a box grater.

Don’t skip chilling. Letting the frosted blondies rest in the fridge helps the bars slice cleanly — no smudged frosting edges.

More Cake Desserts You’ll Love

• Cozy Pumpkin Cakes Perfect for Fall Baking
• Soft & Delicious Chocolate Chip Cake Recipe
• Creative Graduation Cake Ideas for Any Celebration
• Fun and Festive Green Cake Ideas
• Easy Green Desserts Made with Cake Mix
• Bright and Colorful Rainbow Cake Ideas
• Easy Crockpot Dump Cake Recipe
• Cherry Cheesecake Crescent Pastries (Quick Dessert)
• Why Cupcake and Cake Batter Turn Out Differently
• Tips for Baking Perfect Cupcakes Every Time
• No-Bake Cheesecake (Easy & Creamy)