Carrot Cake Blondies

Prep time: 20 mins Cook time: 30 mins Total time: 50 minsI

Ingredients

Cake

2 eggs

1/2 cup brown sugar

1/2 cup unsalted butter

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

½ teaspoon vanilla extract

2 medium-sized carrots, grated

½ cup walnuts, roughly chopped

Handful of walnuts for decoration (optional)

Cream Cheese Frosting

1/4 cup butter

1 1/2 cups powdered sugar (you can put less – to taste)

125g cream cheese, chilled (equals 1/2 cup)

Equipment

Measuring cups and spoons

Standing or handheld mixer

2 medium bowls (1 large bowl if using a standing mixer)

1 medium bowl

Spatula

Grater

9 inch loaf pan

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius. Butter and flour the cake pan.

In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Set aside.

Grate two carrots. Set aside.

In a heatproof medium saucepan, melt the butter and brown sugar. Stir until fully combined. Remove and set aside.

In a medium bowl, add the sugar and butter mixture, eggs, vanilla extract. Using a hand whisk, beat until well combined.

Add the flour mixture, and using a hand whisk beat until well combined.

Slowly add the dry ingredients to the wet ingredients, a few tablespoons at a time. Stop mixing once it’s well combined.

Using a spatula fold in the grated carrots and walnuts.

Pour the batter into the buttered and floured cake pan. Bake for 25-30 minutes. Remove from the oven and let it cool for about 10 minutes in the cake pan.

Once cooled, run a knife around the edges and middle hole to loosen the cake. Invert the cake onto a wire rack and let the cake cool completely on the rack.

While the cake is cooling make the cream cheese frosting.

In a large bowl, beat the butter and icing sugar with an electric mixer on medium-slow speed until the mixture comes together and is well mixed – cover with a tea towel to stop the icing sugar going everywhere. It will have a sandy texture. Add the cream cheese all in one go and beat until fully incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy – at least 3 minutes – but do not over-beat, as it can quickly become runny.

Using a spatula, put several dollops of the frosting on top of the cake and smooth over. Sprinkle walnuts on top (optional).