Carrot Cake Blondie

These are so delicious. I recommend these for people who love normal carrot cake. They are packed with flavor and have a perfect balance of sweet and salty. I have changed this recipe since I took the photo, so yours will look different. They will be a fudgier, and less cakey as you can see in my photo.

Ingredients

• 1 cup unsalted browned butter

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 1 tbsp vanilla extract

• 1 egg, 1 egg yolk

• 1 1/4 cup finely grated carrots

• 1 1/2 cup plus 3 tbsp flour

• 1/2 tsp ginger, cloves, nutmeg, salt

• 1 tsp cinnamon

• desired amount of chopped pecans, raisins

  Cream Cheese Glaze

• 4 ounces softened cream cheese

• 2 tbsp softened unsalted butter

• 3 tbsp lemon juice

• 1 tsp vanilla

• 1 cup powdered sugar

• 1/4 tsp salt

  Directions

• Preheat oven to 350 degrees, line a 9x9 baking pan with parchment paper

• Brown butter in a pan on medium heat. While that is happening in a bowl whisk flour, salt, and spices, and set aside.

• In a separate bowl whisk browned butter and both sugars, add in eggs, and vanilla combine until lightened in color. Add in the flour and fold with a spatula. Mix in chopped carrots, pecans, and raisins.

• Pour the batter into the 9x9 baking pan, and bake in the oven for about 30-35 minutes, the edges should be brown and the center set completely.

• While this bakes make the cream cheese glaze; combine softened butter and cream cheese until smooth and creamy. Whisk in lemon juice, vanilla, and salt. Then add in the powdered sugar and whisk in completely making sure there are no clumps, add more powdered sugar if you feel like it is too runny, keep in mind the glaze with thicken as it sits.

• Once the blondie comes out of the oven let it completely cool. Pour the glaze on top smooth with a spatula or knife. Let the glaze harden for about 15 minutes and ENJOY!