Marietta Daisies Garden Club

HOPPY EASTER! Carrot Cake Blondies

Makes:9 - 12 servings

This blondies recipe yields soft, luscious carrot-cake-like blonde brownies studded with finely shredded carrots, chopped pecans and the best blend of spices, topped with cinnamon-kissed cream cheese frosting enriched with pure vanilla extract.

Ingredients

Blondies:

• 1 cup unsalted butter

• 1¼ cups light brown sugar

• 1 egg

• 1½ teaspoons

• 1½ cups flour (see Notes below for gluten-free alternative flour suggestions)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon sea salt

• 1 cup finely shredded carrots (approximately 2 large carrots), plus more for garnishing

• 1/2 cup chopped pecans, plus more for garnishing

Frosting:

• 4 ounces cream cheese, softened to room temperature

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon sea salt

• 1/2 teaspoon ground cinnamon

• 1/4 cup heavy cream

• 2 tablespoons powdered sugar

Directions

1. Preheat oven to 350 degrees and line an 8-x-8-inch baking pan with parchment paper.

2. In a pot over medium-low heat, add butter and brown sugar and cook for about 5 minutes, until butter is melted and sugar is completely dissolved. Remove from heat and let cool slightly, then whisk in egg and vanilla.

3. In a large mixing bowl, whisk together flour, cinnamon, nutmeg, cloves and salt. Add butter-sugar mixture, carrots and pecans and stir until a smooth batter forms. Pour batter into prepared pan and spread into an even layer.

4. Bake blondies for 25 to 30 minutes, until edges start to brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before frosting.

5. To make the frosting, in a mixing bowl, add cream cheese and beat for about 1 minute, until creamy. Add in remaining ingredients and continue mixing until fluffy and smooth and no lumps remain.

6. Transfer blondies to a cutting board and spread cream cheese frosting over top. Top with chopped pecans and shredded carrots, then slice and serve.

NOTE

1. For a gluten-free version using a pre-made flour blend, we suggest Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, GF Jules Gluten Free All-Purpose Flour or King Arthur Gluten Free All-Purpose Flour.