Toasted Coconut Carrot Cake Blondies with Cinnamon Cream Cheese Frosting
Deliciously moist carrot cake blondies topped with a thick layer of rich cream cheese frosting and a layer of toasted coconut. These blondies are PACKED with flavor and are sure to satisfy your sweet tooth.
Equipment
- 9x9 square metal pan
- stand mixer, electric mixer, or whisk and spatula for mixing
Ingredients
Carrot Cake Blondies
- ½ cup butter (melted (1 stick))
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs (room temp.)
- 2 teaspoons vanilla
- 1 ¼ cup all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 ½ cups grated carrots
- ¾ cup white chocolate chips
- ¾ cup chopped walnuts
- 1 cup toasted coconut
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese (room temp.)
- ¼ cup unsalted butter (room temp.)
- ¼ cup canned coconut cream
- 3 cups powdered sugar
- 1 t vanilla extract
- ¼ teaspoon salt
Toasted Coconut
- 2 cups toasted coconut ((1 cup mixed in the blondie batter, 1 cup for the topping))
Instructions
Toasted Coconut
- The quickest and easiest way to toast coconut flakes is in the microwave, but you can also do it in the oven or in a skillet. We're going the easy route and doing it in the microwave. Start by placing 2 cups of unsweetened coconut flakes on a microwave safe plate. Microwave in 45-60 second increments, stirring the flakes between each increment until flakes are golden and toasted. It will take a total of 4-5 minutes. Once toasted, set aside to fully cool.
Carrot Cake Blondie Batter
- Preheat oven to 350 degrees Fahrenheit and prepare a 9x9 metal baking pan by lining it with parchment paper.
- Mix together melted butter, both sugars, and vanilla. Then whisk in eggs until fully combined.
- In a separate bowl, combine all of the dry ingredients including the spice (flour, cornstarch, baking powder, salt, cinnamon, nutmeg, ground gloves, ground ginger). Then fold the dry mixture into the wet mixture until a thick batter forms. Then fold in the grated carrots, white chocolate chips, chopped walnuts, and 1 cup of the toasted coconut.
- Place in prepared baking pan and bake for 22 minutes or until baked through. Allow blondies to cool COMPLETELY in the pan. They will continue to bake in the pan so be sure not to overbake. It will take an hour to fully cool.
Cinnamon Cream Cheese Frosting
- In a stand mixer or with a hand mixer, cream together room temperature butter, cream cheese, and canned coconut cream until combined and light in color. Add in powdered sugar in 1 cup increments, beating until combined. Add in vanilla extract and salt, whip together until frosting is fluffy and smooth.
Assembly
- Once the blondies are completely cooled, leave them in the pan and spread over the frosting until smooth. Add the remaining 1 cup of toasted coconut on top of the frosting and pat it down lightly. Place the pan in the refrigerator for at least 1 hour to chill. Once chilled, slide a spatula or butter knife around the edges to loosen the blondies and pull the assembled blondies out in one piece by using the parchment paper overhang on the sides. Place on a flat surface, then slice into 16 individual blondies. Enjoy!
Video
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