Description
These soft and chewy white chocolate carrot blondies bring together the warm flavors of carrot cake with the rich sweetness of white chocolate. With hints of cinnamon and nutmeg, these blondies are perfect for Easter, spring celebrations, or as a cozy treat any time of year!
Ingredients
1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup finely shredded carrots (about 2 medium carrots)
¾ cup white chocolate chips (plus extra for topping)
½ cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Stir in the shredded carrots, white chocolate chips, and nuts (if using).
Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra white chocolate chips on top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely before cutting into squares.
Notes
For extra spice, add a pinch of ground ginger or cloves.
If you prefer a slightly less sweet version, reduce the amount of white chocolate.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American