These carrot cake blondies are a soft, spiced twist on a classic bake, bringing together all the cosy flavours of carrot cake in a rich, chewy blondie form.
With orange zest, warm spices, and a generous mix of sultanas, walnuts and white chocolate, they strike a lovely balance between sweet, nutty and fragrant.
The base starts with melted butter and soft brown sugar, giving the blondies their signature chewy texture and caramel undertones.
Eggs are whisked in for richness and to bind everything together, flour gives body, and a touch of baking powder lifts the batter just enough to keep it light but still satisfyingly cookie-dough-like.
Mixed spice and fresh orange zest add depth and brightness to the bake, while the grated carrot brings natural sweetness and moisture without negatively affecting the texture.
The sultanas and walnuts give contrast (soft, sweet and chewy against the creamy crunch of nuts) while the white chocolate adds creamy, sweet pockets throughout, reminiscent of the frosting on a classic carrot cake.
The batter comes together quickly and may seem quite loose at first, especially if the butter is still warm, but it firms up beautifully as it bakes and sets further on cooling.
For the perfect texture, it doesn't need to bake all the way through like a cake.
Instead, bake just until set at the edges with a soft centre, then chill once cooled to create that fudgy, brownie-like bite.
Once chilled, the blondies are easy to slice into neat squares, making them ideal for sharing.
They’re lovely on their own, but also pair well with a dollop of cream cheese frosting or a spoonful of Greek yoghurt if you fancy dressing them up.
They keep well in the fridge for several days and freeze beautifully too, so you can make a batch ahead and always have a treat on hand. Enjoy at room temperature to get the best of the flavours.
I'm really pleased with my carrot cake blondies. They're a serious winner if you’re a blondie fan and a carrot cake devotee - truly the best of both worlds!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 unwaxed oranges zest
- 240 g (8.5 oz) slightly salted butter
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 1 tsp mixed spice
- 75 g (2.6 oz) sultanas
- 100 g (3.5 oz) carrot coarsely grated
- 100 g (3.5 oz) walnuts
- 200 g (7.1 oz) white chocolate chips
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Preheat your oven to 180C (160C fan / 350F).
Melt the butter in a large bowl and add the sugar.
Mix together.
Add the eggs.
Whisk through.
Add the flour, baking powder and mixed spice.
Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
Add the grated carrot, sultanas, walnuts, and orange zest.
Fold together.
Add the white chocolate chips.
Fold in.
Spoon into a lined baking tray.
Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Place the tin on a wire rack and allow to cool completely, then pop in the fridge for a couple of hours or overnight until completely firm.
Once set, lift the blondies onto a serving board, remove the baking paper and slice into 15 squares (in a pattern of 3 by 5).
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Carrot Cake Blondies Recipe
Carrot Cake Blondies Recipe
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 unwaxed oranges zest
- 240 g (8.5 oz) slightly salted butter
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 1 tsp mixed spice
- 75 g (2.6 oz) sultanas
- 100 g (3.5 oz) carrot coarsely grated
- 100 g (3.5 oz) walnuts
- 200 g (7.1 oz) white chocolate chips
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
- Preheat your oven to 180C (160C fan / 350F).
- Melt the butter in a large bowl and stir in the sugar, then whisk in the eggs.
- Add the flour, baking powder and mixed spice. Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
- Add the grated carrot, sultanas, walnuts, and orange zest. Fold together.
- Fold in the white chocolate chips.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Place the tin on a wire rack and allow to cool completely, then pop in the fridge for a couple of hours or overnight until completely firm.
- Once set, lift the blondies onto a serving board, remove the baking paper and slice into 15 squares (in a pattern of 3 by 5).
Nutrition
More carrot cake inspired recipes to try
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