Name: Carrot Cake Blondies
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 c. (2 sticks) unsalted butter; 1 c. (200 g.) granulated sugar; 1/4 c. (53 g.) packed light brown sugar; 1 large egg; 2 1/2 tsp. spiced rum (optional); 1 1/2 tsp. pure vanilla extract; 1 1/2 c. (180 g.) all-purpose flour; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. kosher salt, divided; 1 c. (100 g.) finely shredded carrots (from about 2 large carrots), plus more for serving; 1/2 c. (60 g.) coarsely chopped toasted pecans, plus more for serving; 4 oz. cream cheese, softened; 1/2 c. heavy cream; 2 tbsp. confectioners’ sugar; 1 tsp. finely grated orange zest

Step 1Arrange a rack in center of oven; preheat to 350°. Line an 8" x 8" baking pan with parchment, leaving an overhang on 2 opposite sides.

Step 2In a medium pot over medium heat, cook butter, granulated sugar, and brown sugar, stirring occasionally, until butter is melted and sugars are dissolved, 5 to 7 minutes. Let cool slightly, then whisk in egg, rum (if using), and vanilla.

Step 3In a medium bowl, whisk flour, cinnamon, nutmeg, and 3/4 tsp. salt. Pour butter mixture into dry ingredients and whisk until no streaks of flour remain. Fold in carrots and pecans. Pour batter into prepared pan; smooth top.

Step 4Bake blondies until a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool.

Step 5Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream cheese, cream, confectioners’ sugar, orange zest, and remaining 1/4 tsp. salt on medium speed until medium peaks form.

Step 6Using parchment overhang, lift out blondies and transfer to a cutting board. Spread cream cheese mixture over top. Top with more pecans and carrots. Cut into 12 pieces.

Carrot Cake Blondies

Ingredients

Directions

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