Carrot Cake Blondies

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Carrot Cake Blondies

Every now and then, a recipe comes along that makes you stop in your tracks and think, “This is going to be a staple in our home.” That’s exactly what happened the first time I made these Carrot Cake Blondies. I was craving something that captured the warm, spiced coziness of classic carrot cake but didn’t require the effort of layering and frosting a full cake. I wanted all the flavor—without the fuss. And let me tell you, these bars delivered in the most delicious way.

They’re dense, chewy, and perfectly spiced, loaded with shredded carrots, hints of cinnamon, and little bites of sweet white chocolate chips that mimic that dreamy cream cheese frosting we all adore. My kids were skeptical at first (carrots in dessert always get a raised eyebrow), but by the second bite, the pan was half gone. Even my husband, who usually prefers chocolate desserts, went back for seconds and then asked if I’d made more.

These blondies have quickly become a favorite not just because they taste incredible, but because they’re so easy to whip up on a weeknight or to bring to a last-minute gathering. They check all the boxes: sweet, soft, warmly spiced, and wonderfully comforting. Plus, there’s something so satisfying about pulling a tray of golden, fragrant bars from the oven and knowing that you didn’t have to spend all day in the kitchen to make something truly special.

Questions I Often Get Asked About This Recipe

Can I make these blondies ahead of time?
Yes! They actually taste even better the next day as the flavors develop. Just store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.

Do I have to use white chocolate chips?
Not at all. While white chocolate adds that sweet creamy contrast, you can substitute chopped walnuts, raisins, or even butterscotch chips if you prefer.

Can I freeze carrot cake blondies?
Absolutely. Wrap them tightly in plastic wrap and store in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temperature before serving.

Is fresh grated carrot better than pre-shredded?
Freshly grated carrots are best—they’re moister and integrate better into the batter. Pre-shredded carrots can be too dry and tough.

Do I need a mixer for this recipe?
Nope! All you need is a whisk and a bowl. That’s part of what makes this recipe so wonderfully simple.

What You Need to Make Carrot Cake Blondies

Ingredients:

1 cup (2 sticks) unsalted butter, melted

1 ½ cups packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups finely shredded carrots (about 2 medium carrots)

¾ cup white chocolate chips (optional but recommended)

Special Tools:

9×13-inch baking dish

Parchment paper

Grater or food processor (for shredding carrots)

Mixing bowls and whisk

How to Make Carrot Cake Blondies

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease it.

Melt the butter and let it cool slightly. In a large bowl, whisk together the melted butter and brown sugar until smooth.

Add the eggs and vanilla to the butter mixture and whisk until well combined.

In a separate bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. Stir to combine.

Gradually add the dry ingredients into the wet ingredients, mixing just until no flour streaks remain.

Fold in the shredded carrots and white chocolate chips, ensuring everything is evenly distributed.

Spread the batter evenly in the prepared baking dish and smooth out the top.

Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let cool completely before slicing into bars. Enjoy warm or room temperature!

Tips for Making the Best Carrot Cake Blondies

Don’t overmix the batter once the flour is added—this keeps the blondies chewy and tender.

Use freshly grated carrots for the best texture and moisture.

For an extra indulgent twist, drizzle with a cream cheese glaze or top with a light dusting of powdered sugar.

Line your baking pan with parchment paper for easy removal and cleaner edges.

If you prefer a little crunch, add chopped pecans or walnuts to the mix.

Reader Reviews

⭐⭐⭐⭐⭐ “These were a huge hit at Easter brunch! Everyone loved the carrot cake flavor without the fuss. Will definitely make again.” – Amanda G.

⭐⭐⭐⭐ “Really yummy and super easy to make. I added raisins and walnuts instead of white chocolate chips and they turned out perfect.” – Rachel L.

⭐⭐⭐ “The flavor was nice, but I think I overbaked mine a little. Next time I’ll check a few minutes earlier.” – Josh D.

⭐⭐⭐⭐⭐ “I wasn’t sure how my kids would feel about carrot in dessert, but they devoured these! Love how soft and chewy they are.” – Megan S.

⭐⭐⭐⭐ “Very tasty and simple. I might add a cream cheese swirl next time for more carrot cake vibes.” – Nicole H.

Printable Recipe

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