Get ready to experience a mind-blowing fusion of classic carrot cake and irresistible blondies that will make your taste buds dance with joy! These Carrot Cake Blondie Bars are not just a dessert; they're a culinary adventure that combines the warm, comforting spices of carrot cake with the rich, buttery texture of blondies. Perfect for those who crave something extraordinary, these bars are about to become your new obsession – guaranteed to impress at potlucks, family gatherings, or simply as a decadent treat for yourself!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in the brown sugar until well combined and slightly smooth.
- Add the large egg and vanilla extract to the butter-sugar mixture, whisking thoroughly until the mixture is fully incorporated and slightly glossy.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the blondies cool completely in the pan for about 1 hour.
- Using the parchment paper overhang, lift the blondies out of the pan and cut into 16 equal squares.
- Optional: Dust with powdered sugar or drizzle with cream cheese glaze before serving.
Tips
- Moisture is Key: Grate your carrots fresh for maximum moisture and flavor. Use the fine side of a box grater for the best texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense blondies.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – you want these bars to be slightly gooey in the center.
- Cooling Matters: Let the blondies cool completely in the pan to help them set and make cutting easier.
- Storage Tip: These bars stay fresh for up to 5 days in an airtight container at room temperature, or can be refrigerated for up to a week.
- Customize: Feel free to add a cream cheese frosting or sprinkle with extra chopped walnuts for added texture and flavor.
- Make Ahead: These blondies actually taste even better the next day, so they're perfect for preparing in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
