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Ready for a brand new Easter blondie that totally takes the cake? Carrot Cake Blondies with white chocolate chips are here!
Carrot Cake Blondies
HOLY COW you guys are going to love this one! The flavors that we love from Carrot Cake (looking at you, cinnamon-y, carrot, sugary perfection) but in a fudgey, chewy blondie that is dotted with white chocolate. HELLO. Yum. I’m calling it right now, this is the Easter dessert of the season.
A few tips for killer Easter Blondies:
- Shred fresh carrots for this recipe. I’m serious, it’s so much better than using pre-shredded carrots from the store! It makes a big difference in the flavor and texture of the finished bake.
- DO NOT OVERBAKE. I feel like I always have to add this disclaimer every time I write a blondie recipe, but I will continue doing so because it is mega important. If you want these to have a delightful soft & chewy texture, don’t overbake them. Pull them out of the oven when the internal temperature is at least 190°F and an inserted toothpick comes out with a few moist crumbs on it.
Ingredients in Easter Blondies
- Salted butter, melted – Unsalted butter will work, too. You might just want to add an extra pinch of salt to the batter.
- Brown sugar – This brings a nice deep and rich flavor profile to the blondies.
- Granulated sugar
- Eggs
- Grated carrots – You want to use freshly grated carrots in this recipe!
- All-purpose flour
- Cornstarch
- Salt
- Cinnamon – This gives the blondies a textbook carrot cake flavor.
- White chocolate chips – These really steal the show! Use your favorite brand.
How to Make Carrot Cake into Blondies
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the salted butter.
- To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
- Once the sugars are mixed in, whisk in the eggs and grated carrots.
- Next, add the flour, cornstarch, salt, cinnamon and white chocolate chips to the bowl and fold in with a silicone spatula until completely mixed.
- Pour and spread the completed dough into the prepared pan.
- Bake at 350°F for 45-50 minutes until the inside temperature reaches at least 190°F and an inserted toothpick comes out with a few moist crumbs on it.
- Allow the blondies to cool completely before cutting. Enjoy!
More Easter Eats
Carrot Cake Blondies
Ready for a brand new Easter blondie that totally takes the cake? Carrot Cake Blondies with white chocolate chips are here!
Ingredients
- 1 cup salted butter, melted
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 cups grated carrots
- 2 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 2 tsp cinnamon
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the salted butter.
- To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
- Once the sugars are mixed in, whisk in the eggs and grated carrots.
- Next, add the flour, cornstarch, salt, cinnamon and white chocolate chips to the bowl and fold in with a silicone spatula until completely mixed.
- Pour and spread the completed dough into the prepared pan.
- Bake at 350°F for 45-50 minutes until the inside temperature reaches at least 190°F and an inserted toothpick comes out with a few moist crumbs on it.
- Allow the blondies to cool completely before cutting. Enjoy!
Nutrition
Calories: 126kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg
Like this recipe? Rate and comment below!
My neighbors and friends are whom I bake for. I find that they fall in love with every recipe of yours that I make and they want me to make that over and over again! The carrot cake a huge hit! I made them as little loafs. I’ve never been able to make a bread that cooks all the way through! I did flavor my carrot cake with caramel and I added cream cheese, huge hit! I’m making these blondies at 4:00 a.m. for all. I’m skipping the cinnamon and I used caramel extract with cream cheese chocolate chips!! I’ve never seen cream cheese baking chips before so I bought a bunch of them when I found them on clearance. These Bolognese are a huge hit but I could hide inside my home and eat the whole pan!! I’m trying to get through as many recipes as I can. All are so amazing! It’s very helpful that you put in there It’s very important not to overcook etc. I feel so baking smart with all your tips and tricks!! TY so much for sharing all your amazing recipes!!
Wow! Thank you so much for your support!
Can you store these in an airtight container? I love your recipes thanks so much
Yes, you can! Then you can freeze for up to 3 months or store at room temp for 3 days.
Do you have a rough idea of how to cook these in a 13×9 pan with a doubled recipe? Same time and temp or lower and slower? Thank you! These look delicious. I want to take them to a family party and a 9×9 will be gone in an instant.😉
Hi! I would 1.5x the recipe for a 9×13 and then bake! Watch for signs of doneness starting at 30 minutes.
These were absolutely delicious! I’m not a huge fan of white chocolate so I switched the white chocolate chips for butterscotch chips. But either way these are sure to be a hit! We will be making these again. 🙂
Hi, just wanted to know if the blondies should be refrigerated for chewyness? 🌸