Description
These Carrot Cake Blondies are a delightful twist on the classic carrot cake, packed with shredded carrots, warm cinnamon, and a moist, tender texture. Perfect for a sweet snack or dessert, these blondies bake up soft and flavorful with a rich buttery base and a hint of vanilla.
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
Other
- 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 for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix melted butter and brown sugar until smooth. Add in the egg and vanilla extract, stirring until fully incorporated and the mixture is well blended.
- Add Carrots: Fold the shredded carrots into the wet mixture evenly to ensure every bite has moisture and flavor from the carrots.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, taking care not to overmix to keep the blondies tender.
- Bake: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the blondies from the oven and let them cool completely in the pan before slicing into 12 squares. Serve and enjoy!
Notes
- Do not overmix the batter after adding the dry ingredients to ensure a tender crumb.
- You can substitute brown sugar with coconut sugar for a more natural sweetness.
- Make sure the shredded carrots are squeezed dry if very wet to avoid excess moisture in the batter.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
