Spiced Carrot Cake Blondies with Cream Cheese Frosting
Ingredients
For the dough
- 200 g carrots
- 1 piece fresh ginger (or 1 tsp ground ginger)
- 180 g softened butter
- 100 g brown sugar
- 1 large egg
- 150 g blanched almond flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- a pinch of salt
For the frosting
- 120 g softened butter
- 120 g powdered sugar
- 150 g cream cheese, room temperature
- 80 g hazelnuts
Preparation
Line a small brownie pan or baking dish (about 20x30 cm) with a strip of parchment paper.
Preheat the oven to 180°C conventional (160°C fan).
Wash the carrots, finely grate them, and trim the ends.
Finely chop the ginger.
In a bowl, beat softened butter and brown sugar with a hand mixer for 3-4 minutes until fluffy.
Add the egg and mix until combined.
In a separate bowl, mix together almond flour, baking powder, cinnamon, and salt.
Add the dry ingredients to the butter mixture along with the grated carrots and chopped ginger, and mix until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes until the edges begin to brown.
Remove from the oven and let cool completely in the pan.
Lift the blondies out of the pan using the parchment paper.
Beat the softened butter for 5 minutes until light and creamy.
Gradually sift in the powdered sugar and mix until combined.
Add the room temperature cream cheese in batches and mix briefly.
Spread the frosting in a wave pattern over the cooled blondies.
Chill the blondies until ready to serve.
Cut into pieces.
Roughly chop the hazelnuts and sprinkle over the top.
Tips
Spreading the frosting in a wave pattern works well with a palette knife.
