Name: Carrot Cake Blondies
Prep time: 15 min
Cook time: PT-485688H2M3S
Total time: PT-485688H2M3S
Cuisine: American
Ingredients: 1 cup whole wheat flour (or all-purpose flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/3 cup coconut oil or melted butter; 1/2 cup brown sugar or coconut sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded carrots (about 2 medium carrots); 1/2 cup chopped walnuts or pecans (optional); 1/4 cup crushed pineapple, drained (optional); 1/4 cup raisins or dried cranberries (optional)

Deliciously moist and flavorful blondies packed with shredded carrots, warm spices, and a subtle sweetness — perfect for carrot cake lovers in brownie form!

Ingredients

1 cup whole wheat flour (or all-purpose flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/3 cup coconut oil or melted butter

1/2 cup brown sugar or coconut sugar

2 large eggs

1 teaspoon vanilla extract

1 cup shredded carrots (about 2 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/4 cup crushed pineapple, drained (optional, for extra moisture)

1/4 cup raisins or dried cranberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a large bowl, beat the coconut oil (or butter) and brown sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in shredded carrots, nuts, pineapple, and dried fruit if using.

Spread the batter evenly into the prepared baking pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Let cool completely before cutting into squares. Store in an airtight container.

Servings and timing

This recipe yields about 12 squares. It takes roughly 15 minutes to prepare and about 30 minutes to bake, so you’ll have these tasty treats ready in just 45 minutes total. Each serving contains approximately 180 kcal.

Variations

I like experimenting with this recipe by swapping out nuts for different textures — pecans give a nice buttery crunch, while walnuts add earthiness. Sometimes I skip the pineapple if I want a drier blondie or add extra raisins for a chewier bite. For a dairy-free version, coconut oil works perfectly, and I occasionally add a pinch of ground cloves for an extra warm spice note. If I want to make it more indulgent, I fold in some dark chocolate chips.

Storage/reheating

I store the blondies in an airtight container at room temperature, and they stay fresh for about 3-4 days. If I want to keep them longer, I freeze them well wrapped for up to 2 months. To reheat, I warm a square in the microwave for about 15 seconds to bring back that fresh-baked softness.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, I often use all-purpose flour if I want a lighter texture, but whole wheat adds a nice nutty flavor and extra nutrients.

What can I substitute for coconut oil?

Butter or any neutral oil works great as a substitute for coconut oil in this recipe.

Are these blondies gluten-free?

Not as written, since they use wheat flour. You can try a gluten-free flour blend, but I recommend checking the blend’s performance in baking first.

Can I make these nut-free?

Absolutely! Just leave out the nuts or replace them with seeds like pumpkin or sunflower seeds for crunch.

How do I know when the blondies are done?

I insert a toothpick into the center; it should come out mostly clean but might have a few moist crumbs—avoid overbaking to keep them soft.

Conclusion

I’m always happy to have this carrot cake blondie recipe on hand when I want a cozy, spiced treat that feels homemade but requires minimal effort. It’s a great way to enjoy the flavors of carrot cake without the fuss of frosting, and it’s versatile enough to customize based on what I have in the pantry. If you love carrot cake or blondies, this recipe is definitely worth trying.