CARROT CAKE BLONDIES

Ingredients:
    8 oz. unsalted butter, melted
    1-1/2 cups brown sugar
    2 t. vanilla extract
    1 large egg + 1 egg yolk, at room temperature
    1 c. carrots, finely grated
    1-1/2 c. plus 2 T. all purpose flour
    1/2 t. ground ginger
    1/2 t. cinnamon
    1/2 t. salt
    1/2 c. chopped pecans

Cream Cheese Frosting:
    4 oz. unsalted butter, VERY soft
    8 oz. cream cheese, VERY soft
    1 t. vanilla
    2 c. confectioners sugar
    1/2 c. chopped pecans

1. Preheat oven to 350 degrees (F). Line a 9x9” inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.
2. In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans.
3. Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely— in pan before removing and frosting. You don’t want to rush the cooling!
Frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth. Gradually add in the confectioners sugar, a 1/2 cup at a time, and whisk until smooth.
2. Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Sprinkle with pecans. Cut into small squares and serve!
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